1. BRINE OR MARINADE
Let pork sit in a wet brine or marinade overnight in the fridge, or for at least a few hours. Poke holes in the meat to allow the marinade to further soak into the meat. Marinating the pork in a mixture of herbs, spices, and citrus juices can help to tenderize the meat and infuse it with flavor.
2. BRING TO ROOM TEMP
Take the meat out of the refrigerator at least 30 mins before cooking to bring it to room temperature. This will help it cook evenly.
3. COOK AT DIFFERENT TEMPS
There are many ways to cook pasture-raised pork, depending on the cut of meat:
- Roasting: Preheat your oven to 350°F and place the pasture raised pork in a roasting pan. Roast for 25 mins per pound or until the internal temp reaches 145°F
- Grilling: Preheat your grill to medium-high heat. Season the pork and place it on the grill. Grill for 4-5 mins per side, or until the internal temp reaches 145°F
- Slow Cooking: Place the pork in a slow cooker with your preferred organic liquid and seasonings. Cook on low for 6-8 hrs or until the internal temp of the pork reaches 145°F
- Pan-Frying: Heat a skillet over medium-high heat and add a small amount of oil. Season the pork and place it in the skillet. Cook for about 3-4 mins per side, or until the internal temp reaches 145°F
4. AVOID HIGH-PUFA OILS & SAUCES
When cooking pasture-raised pork, avoid using oils that are high in PUFA, such as soybean oil or canola oil. Instead, use oils that are low in PUFA, such as grass-fed tallow, pork lard, or coconut oil.
5. LET IT REST
Let meat rest at least 5-10 mins after cooking to let the juices settle before slicing.
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