/GRILL SKILLS/PORK/GRILLING PORK
HOW TO GRILL
JUICY pork
TENDER, FLAVORFUL PORK – WITHOUT DRYING IT OUT
JUICY PORK IS A PROCESS
Great pork starts with choosing the right cut, balancing direct and indirect heat, cooking to temperature, and finishing with a proper rest. Follow these steps and you’ll get juicy, tender pork every time.
FOUR GREAT CUTS. ONE FOOLPROOF METHOD.
START WITH THE RIGHT CUT
Different cuts cook at different rates.
PORK CHOPS
TENDERLOIN
RIBS
SHOULDER CUT
PREPARE FOR THE GRILL
PAT DRY
Remove excess moisture
with paper towels for better
browning and crisp skin
SEASON
Season all sides with salt,
pepper, and your favorite
herbs or rub.
OIL LIGHTLY
Brush a light coat of oil
to prevent sticking and
promote even browning.
GRILL IT RIGHT
PLACE OVER DIRECT HEAT
Place chops or roasts over direct heat, sear undisturbed to develop color and flavor.
FLIP ONCE
Flip once. Avoid constant turning so the pork has a chance brown properly.
MOVE TO INDIRECT HEAT
Move to indirect heat (warming rack) to cook through gently and evenly.
CLOSE THE LID TO FINISH
Close the lid and cook until the pork reaches 145° F at the thickest part.
PORK AT A GLANCE
Cook to temperature, not time. Times are approximate.
THE PERFECT TEMPERATURE
145° F
CHECK THE THICKEST PART WITH A MEAT THERMOMETER
INSERT FROM SIDE
Insert the thermometer into the thickest part of the pork.
aim for thickest part
Make sure the tip of theb thermometer is in the meatiest part.
AVOID BONE
Bones can give a false reading and lead to undercooked pork.
DON’T SKIP THE REST
AT LEAST 3 MINUTES
Resting allows the juices to redistribute throughout the
chicken for maximum juiciness and flavor.
COMMON CHICKEN MISTAKES
GRILL NOT HOT ENOUGH
A hot grill is essential for proper searing and flavor.
OVERCOOKING
Cook to temperature, not time. Pull it early
SAUCE TOO EARLY
CUTTING TOO SOON
Rest your pork, or the juices will run out.
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