15 Different

Cuts of Pork
1. Baby-Back Ribs
• Cut from the section of the rib cage closest to
the backbone.
• This cut can be expensive.
• Usually grilled or barbequed.
• Alternate names are Loin back ribs and riblets.
2. Country-Style Ribs or Spareribs

• These are meaty cuts of the pork.

• Budget-friendly type
• Are cut from the blade end of the loin close to
the pork shoulder.
• Grilled, pan-seared and braised.
3. Blade-End Roast
• The meat of the Blade-End Roast can be chewy.
• It is difficult to carve it since it has many fatty pockets
and muscles.
• Alternate names are Pork seven-rib roast, pork five-rib
roast, pork loin rib end, rib-end roast.
• Best cooking method is roasting.
• Is cheap compared to the Country Style Ribs.
4. Boneless Blade-End Roast
• The favorite boneless roast for roasting.
• Has more fat and flavor than the boneless center-cut
loin roast..
• Alternate Names are Blade roast, blade loin roast.
• Best Cooking Methods Roasting, grill roasting.
• The price is relatively the same with the Blade-End
Roast.
5. Center-Cut Loin Roast
• This popular boneless roast is juicy, tender, and evenly
shaped.
• Make sure to buy a center-cut roast with a decent fat cap
on top.
• Alternate Name: Center-cut pork roast.
• Best Cooking Methods: Roasting, grill roasting.
6. Pork Chops
• Have a relatively high fat content, rendering them
flavorful and unlikely to dry out during cooking.
• These chops are easily identified by the bone that runs
along one side and the one large eye of loin muscle.
• Alternate Names: Rib cut chops, pork chops end cut.
• Best Cooking Methods: Grilling, pan searing, braising.
7. Pork Loin
• It can take two forms: 'bone in', which still has the loin
ribs attached, or 'boneless', which is often tied with
butchers string to prevent the roast from falling apart.
• Pork loin may be cut into individual servings,
as chops (bone in) or steaks (boneless) which are grilled,
baked or fried.
8. Crown Roast of Pork
• A crown roast with 16 to 20 ribs is the best
choice.
• Because of its shape and size, this roast is prone
to overcooking.
• Best cooking method for this is Roasting.
• Alternate name is Crown Rib Roast.
9. Pork Belly
• Is a boneless cut of fatty meat from the belly of
a pig. Pork belly is particularly popular in Chinese,
Korean and Philippine cuisine.
• Is a versatile cut when it comes to cooking different
types of dishes because of the fat it has.
10. Pork Leg
• This is a large lean cut that can be sliced into leg
steaks, ham or it can be used as a roasting joint.
• This primal cut is sold as large roasts and is
available fresh or cured.
11. Leg Boneless/ Roast

• A bone removed from the leg.

• It is then rolled and tied.
12. Leg Steak/ Rump Steak
• It has a higher percentage of bone, so it has lots of pork
flavor, but tough until braised.
• Best cooking method is to braise well, to soften the
tough meat.
13. Pieds/ Trotter
• Both the front and hind trotters can be cooked and
eaten. They are colloquially known as "pigs feet" in the
Southern United States and as manitas de cerdo in Spanish-
speaking regions.
14. Ham Hock/ Shank
• The leg is divided into two cuts—the tapered shank end
and the more rounded sirloin end.
• This cut is usually covered in a thick layer of fat and
skin, which should be scored before roasting.
• Alternate Name: Shank end fresh ham.
• Best Cooking Methods: Roasting, grill roasting.
15. Boston Butt/ Pork Butt
• This large, flavorful cut can weigh as much as 8 pounds
when sold with the bone in.
• Many markets take out the bone and sell this cut in
smaller chunks, often wrapped in netting to hold the
roast together.
• Alternate Names: Boston shoulder, pork butt roast
• Best Cooking Methods: Slow roasting, barbecuing,
stewing, braising