Preparation, uses, and tips

The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. Thus, it is not necessary to cook pork until it is completely white. Today’s pork is so lean that overcooking will make it tough.

Grill pork tenderloin

Rub the outside with oil, salt, pepper, and seasonings. Place on the barbecue above hot coals and cook on all sides, for a total of about 5 minutes. Brush with a glaze if desired and cook another 2 minutes on each side. When done, the meat should be pinkish white and reach an internal temperature of 160°F (70°C). To grill larger roasts (such as Boston butt), oil the meat and place it away from direct heat in a preheated, covered barbecue. Cook for about 45 minutes or until internal temperature reaches 160°F (70°C).

Roast

Place the roast fat side up on a baking pan and roast in a 350°F (180°C/gas mark 4) oven for 1 to 1 1/2 hours, or until the internal temperature reaches 160° (70°C).

Braise

Heat a heavy pot over medium-high heat, and add oil to the pan. Brown the roast on all sides, add cooking liquid and seasonings, and bring to a simmer. Cover and place in a slow oven—300°F to 325°F (150°C to 170°C)—until the meat is tender, about 3 1/2 to 4 hours.