CUT | METHOD | TEMPERATURE |
Fresh ham | Roast, braise, simmer, broil, panfry | 160F |
Fresh ham, skinned | Range from bland to salty to firm to tender | 160F |
Fresh ham, boneless, tied | Roast, braised | 160F |
Belly | Sauté, panfry, simmer | 145F |
Shoulder | Roast, braise, simmer, broil, panfry | 145F |
Loin | Roast, braise, panfry | 145F |
Loin, center cut | Roast, braise, panfry, sauté, braise, grill | 145F |
Tenderloin | Roast, braise, grill, panfry, sauté | 145F |
Spareribs | Braise, smoke, broil, grill | 145F |
Loin back ribs | Braise, smoke, broil, grill | 145F |
Loin, country style ribs | Braise, broil, grill | 145F |
Diced pork | Braise, simmer, sauté | 145F |
Ground pork | Roast, sauté, panfry | 160F |