How to cook pork

Cooking large pork joints

Pork, like any meat, is guaranteed to be tastier when cooked correctly and not overcooked. Different cuts of pork benefit from different cooking methods. For a large joint, like a pork shoulder, it’s best to cook it slowly on a low heat, which will result in tender pulled pork and is incredibly easy to do.

If you desire a delicious pork roast, topped with a perfect pork crackling, then look no further than our top crackling secrets over at our How To: Perfect Pork Crackling page.

If you’re here to find ideas of what to do with pork, then check out our pulled pork recipes where you can find delicious meals such as sweet and smoky pulled pork or mexican-style pulled pork.

Discover how to cook all types of pork cuts below.

Cooking small pork cuts

Smaller and leaner cuts of pork, like loin and fillet medallions and trimmed loin steaks, benefit from being cooked quickly over a medium heat and are perfect for quick and easy, midweek meals. A top tip to ensure you have succulent pork every time is to pop the pork between plastic wrap or into a plastic food bag and to beat it with a mallet, rolling pin, or the bottom of a pan, before cooking. This will break down the meat fibers to make it more tender and will also ensure a more consistent and even cook.

The importance of rest

Pork benefits from a rest time before and after cooking. So ensure it’s at room temperature before you cook it and allow it to rest for around two minutes once removed from the heat – trust us, the proof will be in the pork!