Pork recipes and cooking guides from We Know Meat: chops, tenderloin, belly, and pulled shoulder, done right.
Sous vide is how we cook a pork chop when we want it edge to edge juicy with zero guesswork. A water bath holds the meat at one exact temperature, so a chop set for 140F comes out at 140F whether you pull it at one hour or two. There is no gray band, no…
Learn how to grill pork tenderloin that stays juicy: a quick marinade, two-zone heat, and pulling it at 145°F. On the table in about 30 minutes.
Roast pork belly gives you two great things from one cut: shattering crackling on top and soft, rich meat underneath. The trick is heat in two stages. A long, low roast renders the fat and cooks the meat gentle and tender, then a blast of high heat blisters the skin into crackling. We plan for…
Pork chops earned their dry reputation honestly, because most of us were taught to cook them until any pink was gone. That habit ruins a good chop. Modern pork is safe at 145F, which leaves the center juicy and faintly rosy. We sear ours hard in cast iron, baste them in butter, and pull them…
Pulled pork is the recipe we reach for when we want to feed a crowd and still enjoy the day. A whole pork shoulder is one of the cheapest cuts at the counter, and it turns into something people remember. The slow cooker does the heavy lifting. You rub the meat, set it, and walk…