Pork Info/Cooking Suggestions

Pork Shoulder/Boston Butt
Cut from the shoulder, the Boston Butt is the meat of choice for North Carolina and Southern-styler barbeque
Cooking: Its high fat content helps it stay moist during prolonged cooking. It's also good roasted in the oven. A typical pork shoulder weighs 5 to 8 lbs.

Fresh Ham
This cut comes from the rear leg (more preciselly the thigh)of the pig.
Cooking: Another cut popular with barbeque buffs. This is a good alternative for people who want to pit roast a whole pig, but don't have a large enough grill.

Pork Loin
One of the most appealing cuts for today's healthy-conscious eaters. A lean, 2 to 4 lbs. cylinder of delicate white meat and almost pure protein.
Cooking: Best cook by oven roasting or spit roasting, but don't overcook it as it has a tendency to dry out. Pork loin is often sliced crosswise to make pork loin chops.

Pork Tenderloin
A slender, tapered cylindrical roast considered by many people to be the pig's cut of choice. Very tender and richly flavored.
Cooking: Cook by grilling, sauteeing or roasting.

Baby Back Ribs
Tender, meating, generously marbled ribs cut close to the back bone.
Cooking: Great for baking, braising, and, of course, smoking and grilling.

Spare Ribes
Larer, meatier and a little tougher than baby back ribs, spare ribs are cut from the side and chest of the pig.
Cooking: Good for smoking and barbecueing.

Country Style Ribs
A meating rib - almost a chop, really - cut from the shoulder of the pig.
Cooking: Good for smoking and barbecueing.

Pork Rib Chops
A chop cut from the front end of the pig.
Cooking: Good for stuffing and pan frying, or grilling.

Pork Loin Chops
A boneless cut from the loin. This is the chop to use of you're watching your fat intake. A pork T-bone is a loin chop with some of the backbone attached.
Cooking: Good for stuffing, pany-frying and grilling.

Pork Steak
A steak-like cut taken from the leg.
Cooking: Good for grilling.

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