Everything you need to know to master barbecuing this summer

Barbecuing is a great cooking method for roasting whole pigs, pork chops, pork loin roasts and other large cuts of pork like ham. Achieving the correct pork cooking temperature is important for plating a perfectly juicy, tender cut of meat. Pork is lean, which means you don’t want to overcook it. Fresh cuts like chops, roasts and loins should be cooked to an internal temperature of 145° F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature, remove from heat and let it rest for three minutes.

Now that you know what the goal is, let’s get the grill ready and let’s start cooking!

How to Barbecue Pork

1. Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, preheat and then turn off any burners directly below where the meat will go. Your grill should stay at around 400 ° F.
2. Place pork on the grill so it’s not directly over any coals or gas burners and close the grill hood.
3. Place a drip pan under the grate and below the meat. You may want to add water or flavored liquids in the drip pan to maintain a moist cooking chamber.
4. Keep the lid closed for an hour or so and then check with a meat thermometer. The heat circulates inside the grill, so turning the pork is not necessary.

Following these pork cooking temperature guidelines will not only result in a safe eating experience, but also preserve the quality of your meat for a juicy, tender, delicious meal.

Check out some recipes to try below!

Learn more at Pork.org