Understanding the different cuts of pork can transform your cooking and elevate everyday meals into something special. From the rich, savoury flavour of pork belly to the tender, melt-in-your-mouth texture of slow-cooked shoulder, each cut offers something unique.
At Peter Bouchier, we’re your go-to pork butcher in Melbourne, offering a range of the best cuts with the option to shop in-store or online. In this butcher's guide to pork cuts, we'll explore the various cuts of pork, their distinct characteristics and the best ways to cook them to bring out their full potential.
Whether you're planning a Sunday roast, perfecting your signature pork recipes or simply looking to try something new, this blog will equip you with the knowledge to make the most of every pork cut.
Understanding primal and subprimal pork cuts
Just like a well-organised kitchen, knowing your pork cuts can streamline your cooking and elevate your dishes. Pork is divided into primal cuts — big, primary sections of the pig that are foundational to how the meat is prepared and cooked.
These include the shoulder, loin, belly and leg. Each primal cut is then further divided into subprimal cuts and individual portions, each with its own unique qualities and best uses:
- Shoulder: Boston butt, picnic shoulder
- Loin: Rib chops, loin chops, tenderloin, rack roast
- Belly: Pork belly, spare ribs
- Leg: Ham, fresh leg, shank, prosciutto
By familiarising yourself with the various cuts, you can confidently choose the right one for your recipe and ensure every meal turns out just as you’ve envisioned.
Best pork cuts for roasting
If you’re craving a hearty, flavourful meal with minimal fuss, roasting pork is a great way to go.
Roasting brings out the natural richness of the meat and can turn a simple cut into a delicious centrepiece.
For extra flavour, try marinating your pork cut in a mixture of olive oil, garlic and herbs before roasting. This will enhance the taste and ensure a juicy, mouth-watering pork roast every time.
Here are some of the best pork cuts for roasting:
Pork loin
Pork loin comes from the back of the pig, running along the spine. It’s a lean, tender cut that offers a mild flavour.
When prepared for roasting, the loin is typically deboned and trussed, allowing it to cook evenly and hold its shape. For those looking to enjoy pork loin as chops, the bone is left on, adding extra flavour and moisture during cooking.
For a delicious result, roast it with a flavourful rub or marinade and let it rest before slicing. Alternatively, give this rolled and stuffed roasted pork loin recipe a try for the ultimate fuss-free family meal.
Pork leg
Pork leg, sourced from the rear leg of the pig, is a sizable cut that can weigh up to 10kg. Its generous size ensures there’s plenty to go around, while its rich flavour and relatively lean meat provide a satisfying and hearty option for feeding a crowd.
You can roast it bone-in or boneless. A slow roast will ensure the meat is tender and flavourful.
Pork shoulder
This cut is taken from the forequarter of the pig, including the shoulder and upper leg. It is well-marbled with fat, which makes it ideal for roasting.
The fat helps keep the meat juicy and flavourful. It’s often used for pulled pork, but when roasted, it becomes beautifully tender and can be served in slices or chunks.
Pork rack
This cut includes pork ribs still attached to the backbone. A pork rack looks very impressive when roasted, so it’s great for dinner parties and special occasions. It can be roasted whole or cut into individual rib chops for a more elegant presentation.
Pork belly
Known for its rich, succulent texture and layers of fat, pork belly comes from the underside of the pig. It’s a fantastic choice for roasting and is often cooked with the skin on, creating crispy crackling. Roasting pork belly slowly allows the fat to render out and the meat to become tender and flavourful. Here’s a tried and tested roast pork belly recipe with crispy crackling.
Pork scotch
Also known as pork neck or pork collar, pork scotch is well-marbled with fat, which makes it tender and juicy when cooked slowly at a low temperature.
To bring out the best in pork scotch, consider marinating it overnight or seasoning it generously before slow roasting for an extra depth of flavour. You’re sure to fall in love with slow-roasted pork when you try this French-style pork roast recipe.
Achieving perfect pork crackling
When it comes to the best cut of pork for crackling, the key is choosing a cut with the skin on. These cuts not only give you that irresistible crispy texture but also deliver rich, flavourful results. Here are some top picks:
- Pork belly: This is the classic choice for crackling. The layer of fat underneath the skin renders beautifully, creating a crispy, crunchy surface.
- Pork rack: Pork rack, which also has a generous layer of fat under the skin, is an excellent choice for achieving perfect crackling. When roasted, the fat renders and helps the skin puff up and crisp beautifully, creating that coveted crackling texture.
- Pork loin: Pork loin, especially with the skin and a good fat cap, is another great option for crackling. It's a popular choice for those who want a lean roast without sacrificing the crackling experience.
For best results, follow these pork crackling tips:
- Score the skin: Use a sharp knife to make shallow cuts in a crisscross pattern across the skin. This helps the fat render out evenly and allows the skin to crisp up nicely. Be careful not to cut too deeply; you only want to score the skin, not the meat underneath.
- Dry the skin: Pat the skin dry with paper towels before cooking. Moisture can prevent the skin from becoming crispy, so getting it as dry as possible is crucial. Leaving the pork uncovered in the fridge overnight is a popular way of naturally drying the skin.
- Season generously: Rub the skin with salt and any additional seasonings you like. Salt helps to draw out moisture and promotes crispiness. You can also use spices or herbs for added flavour.
- Roast at a high temperature: Start roasting at a high temperature, around 220°C, to kickstart the crackling process. After about 20-30 minutes when the skin has crisped up, you can lower the temperature to ensure the meat cooks through without burning the crackling.
- Allow resting time: After roasting, let the pork rest for about 10-15 minutes before carving. This helps the juices redistribute throughout the meat and ensures the crackling remains crispy.
Best cut of pork for slow cooker
Using a slow cooker is a fantastic way to make tender, flavourful pork dishes with minimal effort.
The magic of slow cooking lies in its ability to break down tougher cuts of meat, transforming them into succulent, juicy bites.
For the best results, you'll want to pick cuts that can stand up to the long, slow cooking process and become deliciously tender.
Here are some top picks for slow-cooked pork:
Pork shank
The pork shank, coming from the lower leg, is ideal for slow cooking. It’s rich in connective tissue, which breaks down beautifully over long cooking periods, resulting in flavourful, tender meat. It’s perfect for stews or braises.
Pork ribs
Pork ribs, whether baby back or pork spare ribs, work wonderfully in the slow cooker. They become tender and infused with flavour, making them perfect for BBQ dishes or hearty soups. Here’s a great American-style BBQ pork ribs recipe.
Pork neck
Pork neck, also known as pork scotch, is an excellent choice for slow cooking. It’s a well-marbled cut with plenty of fat and connective tissue that breaks down beautifully during long cooking times.
This makes it incredibly tender and flavourful, ideal for dishes like stews and braises where you want rich, succulent meat.
Pork shoulder
Often referred to as the "king of slow-cooked pork," pork shoulder is a versatile cut that becomes wonderfully tender after hours of cooking.
Its marbling of fat helps to keep the meat juicy and full of flavour, making it a go-to pork cut for pulling or shredding.
Pork belly
Pork belly’s layers of fat and meat melt down over time, creating a rich, flavourful dish with a delightful texture. It’s excellent for dishes where you want a bit of indulgence.
Slow cooking is your secret weapon for pulled pork. If you’re looking for the best cut of pork for pulled pork, choose a cut with plenty of connective tissue and fat.
This helps the meat break down into tender, shred-worthy pieces. Here are the top choices:
- Pork shoulder: Known for its rich marbling and fat content, it’s perfect for pulled pork as it becomes tender and easy to shred.
- Pork neck: This cut has a good amount of fat and connective tissue, making it ideal for slow cooking and shredding.
- Pork belly: With its layers of fat, it delivers a rich and tender result when slow-cooked, though it’s less traditional for pulled pork compared to shoulder.
Best cut of pork chop for frying
Frying pork chops is a quick and satisfying way to get a delicious meal on the table quickly. Look for cuts that have the right balance of meat and fat, as this will help keep the chops moist and tender during cooking.
Opt for cuts that are well-suited for a hot, quick fry, which allows them to develop a deliciously crispy exterior while remaining juicy inside.
Here’s a rundown of the top pork cuts for frying:
Pork loin chop
Lean and fast-cooking, pork loin chops are perfect for a speedy meal. Their mild flavour is best enhanced with simple seasonings and a hot, well-oiled pan.
Pork cutlet
Known for their rich marbling and fat content, rib chops provide a juicy and flavourful result when fried. The fat helps keep the meat moist and adds extra flavour during cooking.
T-bone chop
Thick and meaty, porterhouse chops feature both the loin and tenderloin sections. This combination offers a delightful mix of textures and flavours, ideal for a hearty meal when properly seared.
Pork loin medallion
Versatile and quick to cook, boneless pork chops are great for a fast dinner. They can be easily seasoned or marinated to add extra flavour and can be cooked in a hot pan for a crispy exterior.
Sirloin chop
With a robust taste and a good balance of meat and fat, sirloin chops are satisfying and flavourful. They offer a hearty option for any meal and cook well in a hot pan with a bit of oil.
Best cut of pork for grilling
Grilling pork is all about quick, high-heat cooking that locks in juices and enhances the meat's natural flavours.
Choosing the right cut is key to getting that perfect char on the outside while keeping the inside tender and juicy.
Here are some of the best pork cuts for grilling:
- Pork tenderloin, also known as pork fillet, is lean and cooks quickly, making it a top choice for grilling. Its mild flavour pairs well with marinades and spices, and it stays tender when cooked over high heat.
- Pork rib chops, with their marbling of fat, are ideal for grilling. The fat melts during cooking, keeping the meat juicy and adding richness, while the bone helps to retain moisture.
- Pork loin chops are thick and meaty, perfect for grilling. They develop a beautiful sear on the outside while remaining tender inside, especially when cooked to medium.
- Pork ribs, whether baby back or spare ribs, are a grilling favourite. The direct heat caramelises the surface, while the slower cooking allows the fat to melt, resulting in tender, flavourful ribs with a smoky char.
Best cut of pork for smoking
Smoking pork is all about the slow and low approach, which allows the meat to absorb deep, smoky flavours while becoming tender enough to fall apart.
The right cuts will make all the difference in achieving that perfect balance of flavour and texture.
Here are some of the best pork cuts for smoking:
- Pork shoulder is the classic choice for smoking, full of marbling and connective tissue that break down over time, resulting in incredibly tender and flavourful meat that’s perfect for pulled pork.
- Pork belly is a fantastic option for smoking. Its layers of fat render slowly during cooking, infusing the meat with a rich, smoky flavour while keeping it moist and tender.
- Pork ribs are a must for any smoking enthusiast. The slow cooking process allows the smoke to penetrate the meat, creating a tender, juicy result with a deep, smoky flavour and a caramelised crust.
- Pork tenderloin, though leaner, can also be smoked for a quick yet flavourful dish. It absorbs the smoke well and cooks relatively quickly, making it a great option for a shorter smoking session.
- Pork hocks are a less common but highly rewarding cut for smoking. The long cooking time transforms this tough cut into a tender, flavourful delight that’s perfect for adding to soups and stews, or enjoying on its own.
Looking for the best pork butcher in Melbourne?
In the world of pork, knowing your cuts can make all the difference between a good meal and a great one.
Whether you’re slow-cooking a shoulder for tender pulled pork, grilling juicy loin chops, or smoking a flavourful belly, each cut has unique qualities that shine with the right cooking method.
As a premium Melbourne pork butcher, Peter Bouchier picks the highest quality ethically sourced meat, so you don’t have to. Visit our stores in Malvern or Toorak or shop or buy online and get some pork on your fork!
