|
Roasts |
|
Pork Blade Roasts (Boston Butt/Shoulder) |
This roast is fattier than other roasts, but has great flavor. |
$ |
|
Pork Sirloin Roast |
This cut is similar to the Top Loin Roast, but it's leaner & tends to be tougher |
$$$ |
|
Pork Rib Roast: (When bones are removed, this is a Center-Cut Loin Roast) |
This is the pork equivalent of the beef Prime Rib. It's fattier than a tenderloin, but very juicy and flavorful. (This is where the pork chops are from.) |
$$$ |
|
Center-Cut Loin Roast |
This is the Rib Roast with the ribs removed. It's less flavorful than the Blade Roast, but they can be cooked interchangeably. |
$$$$ |
|
Pork Top Loin Roast |
This cut is made of 2 loins tied together with the fat sides out |
$$$$ |
|
Pork Tenderloin |
The Tenderloin Roast is very lean, moist, and flavorful. It's great for grilling, roasting, or broiling. However, it's also the most expensive pork roast |
$$$$$ |
|
Ribs |
|
Spare Ribs |
These are the least meaty ribs, but are popular because of their tender-chewy texture. Low, slow cooking is the key. |
$$ |
|
Country-Style Ribs (Loin Ribs) |
These are the meatiest, fattiest ribs, but they are hard to eat with your fingers |
$$ |
|
Back (Baby-Back) Ribs |
These are meatier than spare ribs but not as meaty as loin ribs. These are one of the most popular rib cuts. |
$$$ |
