THE BUTCHER BLOCK
A staple of the southern U.S., the shoulder roast is most commonly used for pulled pork. Due to the fatty content found in the shoulder, there are many options available with this cut of meat.
Cooked low and slow, you can't go wrong with the leg roast.
Frenching a rack of ribs is the process of trimming fat and meat to expose the rib bone. This cut is preferred by chefs not only for the flavor but the presentation as well.
Smaller ribs located near the loins, very tender and cooks faster than larger cuts.
Fattier and more flavorful, St. Louis cut ribs are a staple among BBQ pit masters everywhere.
Unlike pork loins the tenderloins come from a completely different area and they look much different. This cut of meat is considered one of the most tender pieces of the animal.
Larger and more steak like, pork loins can be slow-cooked or grilled a variety of ways.
Cooked in broth with chopped potatoes, carrots, and onions you can't go wrong with cubed pork.
Make tacos, season to breakfast sausage, or toss up your favorite stir fry. Ground pork is an excellent and versatile addition to your freezer.