The Biggest Mistakes Everyone Makes When Cooking Pork

Pork truly is magical. Bacon, sausage, baby back ribs, pulled pork, ham, pork chops. It's hard to believe all those things come from the same place, but they do. Pork is a true crowd pleaser, and is often the star of the show at summer cookouts and holiday feasts.

Which makes it all the more disappointing when you're about to dig into a delicious pork dish and it's just...not quite right. Maybe it's the wrong cut, or the seasoning doesn't hit the sweet spot. Perhaps it's underdone, or it's charred to a crisp. Excitement for a meal can dissipate quickly when it's not up to par. Make sure that you never make your barbecue guests feel that disappointment by avoiding the biggest mistakes everyone makes when cooking pork.

#Cooking #Pork #Mistakes

The wrong cuts | 0:00
Underseasoning | 1:20
Trimming the fat | 2:15
Fridge to the oven | 3:01
Oiling your pan | 3:40
Not searing roasts and loins | 4:19
Searing too long | 5:16
Undercooking it | 5:55
Overcooking it | 6:42
Not letting it rest | 7:22
Cooking pork belly too quickly | 8:18
Wrong pan for bacon | 9:06

[MashedFood]

Do you have any tips for cooking pork?

[massmike]

You know almost all the pork i see has no fat on it to cater to the health nuts. So I get mine at the butcher. Makes a huge difference. No fat = dry flavorless pork.

[OldDocSilver]

Pork ribs are easy. Sprinkle sugar, garlic powder, pepper, paprika, sage and whatever else suits you. Then pour a small amount of olive oil on it and rub it all over the ribs, top and bottom.
Put the ribs (whole) into a shallow pan, pour in some ginger ale or 7Up, cover the ribs in the pan with aluminum foil and bake at 425 for about 1 1/2 hour. At about 1 1/4 hours you can inspect them and turn them over in the pan, cover them and cook them the remainder of the time. At this point I may turn the heat up to 450*f. I’ve tried slow cooking them and I find little difference in the end result...in fact I find fast cooking them equals better flavored.
When the ribs are cooked (the ends of the rib bones will be showing an inch or so) and fork test the meat (it should be firm but easy to poke into).
Now you can coat them with your favorite rib sauce ( my favorite is “Royal Crown”) I buy it from the the guys at Rib Fest.
Throw them on a hot BBQ till they’re well done the way you like them.
Now you can let the sit for a couple of minutes then cut them up into single rib pieces.

[janzebuski]

Support the small farms/ranches & regenerative farming! You also can definitely tell the difference in the flavor! Although there is a price difference, it's hard for me to go to supermarket pork. Chicken ok, pork it's really hard to say ok to supermarket pork....

[mackadoo]

You missed a better way to make happy, crispy bacon. Put it in the oven at 450 degrees. It comes out so happy and crispy every time! This is the method used at all hotels that serve breakfast that includes bacon...And definitely at any All You Can Eat Breakfast restaurant!

[BlahFace]

Informative; glad we viewed and will share.

[erinpilla]

As someone who is forbidden to eat pork, that is such an absolute loss

[grayboo]

What's the difference between a pork chop and a small rock entering Earth's atmosphere from space?
One's meaty, but the other is a little meteor. Come now, it wasn't that bad.

[chrisp]

I can promise you that heritage breed pork make a huge difference! In fact, heritage pork is best cooked medium-rare, or medium at most. Top restaurants often cook it medium rare. It tastes like a grilled beef steak, yet different, but in a very good way. With that said, I buy my pork directly from farmers at my local farmers market.

[katherinevallo]

A friend of my husband's and mine is a chef he taught us a lot about cooking different types of meat. My mom always sears meat before roasting or any slow and low cooking.

[TheNobbynoonar]

In England, we have a special dish called “pork sword”. The women love it!

[barbaragreene]

Thank you for this important health information regarding pork.

[KHugg]

I had to move to St. Louis to discover Pork and awesome

[sdarmsdoug]

My local butcher offers Duroc and Berkshire Heritage breed cuts. There is NO comparison. It’s like eating a good steak!

[leskeen]

Sous Vide and then sear, perfect every time.

[kjoycenunya]

Today's pork chops have a partial bone or no bone, something has seriously gone wrong with all bone - in meats, I prefer the whole bone .

[colemcgrath]

The bones do not “regulate temperature” they mess up the heat spread and keep the meat attached to the bone undercooked compared to every other part of the cut.

Unless you cook it Sous Vide or any low and slow method you will have an uneven cooked cut of meat. Tomahawk steak or bone in chops. Do not leave the bones in unless you do a low and slow, otherwise enjoy your half that is properly cooked and the other half that isn’t.

[thspainhour]

Been cooking pork for 60 years . Now you're going to correct me . You know how to cure pork ? I do .

[toni]

NEVER trim the fat. It's beautiful.

[dennisjones]

Definitely showed beef short ribs in the choosing the wrong pork section 😂