Grilling Pork

Grilling Pork

There are two ways to grill pork based on the size of the cut:

Direct heat - where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
Indirect heat - where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:

Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners.
Place pork directly above the heat source.
Follow suggested cooking times, turning once during cooking.

Indirect Heat

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, pre-heat and then turn off any burners directly below where the food will go.
Place pork on the grill so it is not directly over any coals or gas burners and close grill hood.
Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

Cannuli.Note:
_-Do be careful not to overcook pork. It doesn't need to be cooked to death, until completely white inside (read: tough & dry) for fear of trichinosis, which is no longer a concern due to modern feeding practices. Cooking the meat to medium doneness - an end temperature of 160° F. on a meat thermometer (See our Fear Not! page for further details), with a slight blush of pink in the center, will ensure a tender, juicy and flavorful piece of pork.
_--If you haven't had much pork lately -- because you remember the bad old days -- then you really ought to try some succulent, delicious pork cooked the right way!
_-For more about cooking tender, juicy pork, and the "non-issue" of trichinosis, Click Here.

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