THE RIGHT CUT MAKES ALL THE DIFFERENCE
From quick-cooking chops to rich, slow-grilled shoulder, every cut of pork has a different balance of flavor, fat, and cook time. Know your cuts and use the right heat for the best XO results every time.
PORK CUTS AT A GLANCE
PORK CHOPS
QUICK & VERSATILE
BEST: DIRECT HEAT
TENDERLOIN
LEAN & TENDER
BEST: DIRECT HEAT
RIBS
RICH & FLAVORFUL
BEST: INDIRECT HEAT
PORK SHOULDER
SLOW-COOK FAVORITE
BEST: INDIRECT FINISH
PORK BELLY
RICH & CRISPY
BEST: TWO-ZONE GRILLING
PORK LOIN
LEAN & EVEN
BEST: INDIRECT HEAT
DIRECT HEAT – MAIN GRATE
Best for cuts that cook fast.
Pork Chops
Tenderloin
Pork Loin
MATCH THE CUT TO THE HEAT
INDIRECT HEAT – WARMING GRATE
Best for larger or fattier cuts.
Ribs
Pork Shoulder
Pork Belly
PREHEAT THE GRILL
Give the grill 10 – 15 minutes to come fully up to temperature. Clean and lightly oil the grates for the pork goes on.
3 TIPS FOR BETTER PORK
SALE OR BRINE EARLY
Season ahead for better flavor and juicier results.
RENDER FAT SLOWLY
Use lower heat for fatty cuts so they become crisp and tender.
CHECK THE THICKEST PART
Use a meat thermometer away from bone for an accurate reading.
THE SAFE MINIMUM – 145° F |
Rest whole cuts for at
least 3 minutes.
LATEST FROM THE GRILL
MARBLING GUIDE
Choosing the perfect cut of meat shouldn’t be a hard thing to do.
READ MORE…
perfect grill marks
Steakhouse grill marks start with a clean, hot grill. The hotter, the better.
READ MORE…
PORK TEMPERATURE GUIDE
Beautiful, tasty pork made perfect every time – don’t forget to rest!
READ MORE…
GRILLING STEAKS GUIDE
Great steak doesn’t have to be complicated. Here are 5 steak tips that matter. !
READ MORE…
BECOME A BETTER GRILLER
Get fresh techniques and grilling inspiration