Pork is a versatile and delicious meat that can be prepared in endless ways. While familiar cuts like pork chops ribs and roasts often take center stage, there is another incredibly flavorful and tender cut that deserves more attention the pork muscle.
Pork muscle refers to the various muscles in a pig’s body that are used for movement and support When properly prepared, these muscles become succulent, juicy, and packed with mouthwatering flavor The pork shoulder in particular contains a prized cut known as the “money muscle” that is cherished for its tenderness and beautiful marbling.
In this complete guide, we will cover everything you need to know to cook pork muscle to absolute perfection. We will discuss the benefits of cooking pork muscle, choosing the right cuts, proper preparation and seasoning techniques, quick and slow cooking methods, and tips to take your pork muscle dishes to the next level. Let’s get started!
Why Cook Pork Muscle?
There are several excellent reasons to add pork muscle to your dinner rotation:
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Rich taste: Pork muscle has a rich, meaty flavor that is often more pronounced than typical loin or chop cuts. The extra movement results in greater flavor development.
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Tender and juicy: When cooked properly, pork muscle transforms into succulent, mouthwatering meat that is juicy and tender.
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Nutritional benefits: Pork is an excellent source of high-quality protein, vitamins, and minerals. The amino acids in pork can boost muscle performance and energy.
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Versatile: Pork muscle can be used in everything from Chinese stir-fries to slow-cooked Southern barbecue. It’s endlessly versatile.
Cooking pork muscle is rewarding and can take your culinary skills to the next level. Let’s look at choosing the right cuts.
Choosing the Right Pork Muscle Cuts
Selecting the appropriate cut of pork muscle is key to achieving the perfect texture and flavor. Here are some top cuts to consider:
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Pork shoulder/butt: This flavorful cut has more fat and connective tissue. It’s ideal for pulled pork, carnitas, sausage, and slow-cooking. The “money muscle” comes from the pork butt.
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Pork loin: Taken from the back of the pig, the loin has a nice balance of fat and lean meat. It can be roasted, cut into chops, or sliced into cutlets.
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Pork tenderloin: Extremely tender though rather lean, the tenderloin can be quickly grilled, pan-seared, or roasted.
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Boston butt: Part of the shoulder, this is a prime cut for roasting, smoking, or braising until tender.
For stews, braises, and slow cooking, choose cuts with more connective tissue from the shoulder or leg. For quick cooking methods, leaner loin or tenderloin cuts are preferable.
Preparing Pork Muscle
Proper preparation is key to cooking pork muscle perfectly:
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Trim excess fat/sinew: Carefully trim off any excess fat or thick connective tissue. Leave some fat for moisture.
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Season generously: Rub the meat all over with salt, pepper, herbs, and spice blends. Let sit 30 minutes.
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Marinate (optional): For added flavor, marinate for 1-24 hours in sauces, vinegars, wine, and spices.
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Pat dry: Dry the exterior well with paper towels right before cooking.
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Bring to room temp: Take pork out of fridge 30-60 minutes before cooking so it cooks evenly.
Now we’re ready to start cooking! Let’s explore quick and slow cooking techniques.
Quick Cooking Methods
Quick cooking over high heat works well for 1-2 inch thick, tender cuts:
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Pan searing: Sear seasoned pork in a very hot pan for 2-3 minutes per side. Finish in a 400°F oven.
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Broiling: Place 4-6 inches from heat source. Broil 5 minutes per side until browned.
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Grilling: Grill over direct high heat for 6-8 minutes, flipping once. Move to indirect heat to finish cooking if needed.
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Stir frying: Cut pork into thin strips. Stir fry in oil over very high heat just until cooked through, 5-7 minutes.
For quick cooking methods, target an internal temperature of 145°F. Allow the pork to rest for 5-10 minutes before serving.
Slow Cooking Methods
For tough cuts high in collagen, low and slow cooking is key:
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Braising: Brown pork chunks, then cook covered in a flavorful liquid at a simmer for 1-3 hours until fork tender.
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Stewing: Similar to braising, but with more liquid. Simmer chunks in broth or wine for 2+ hours.
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Pot roasting: Brown pork shoulder, then roast with veggies in a Dutch oven with 1 cup broth at 300°F for 3-4 hours.
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Smoking: Smoke seasoned pork muscle “low and slow” at 225-250°F for up to 12 hours until incredibly tender.
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Slow cooker: Add pork muscle to veggies, stock, and seasoning. Cook on low for 7-8 hours until fall-apart tender.
For slow cooking, cook until the internal temp reaches 200-205°F. The meat should shred easily. Let rest 15 minutes before serving.
Tips and Tricks
Follow these tips and tricks for absolutely perfect pork muscle every time:
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Choose quality heritage breed pork when possible for the best flavor.
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Trim excess fat, but leave some for moisture and flavor.
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Thoroughly season or marinate for enhanced flavor.
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Use a thermometer to ensure the internal temp is ideal.
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Allow proper resting time before slicing for juicy meat.
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Mix lean and fatty cuts for balance.
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Pair tough cuts with acid like tomatoes or citrus to tenderize.
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Cook low and slow when possible for ideal tenderness.
Now that you’re armed with expert knowledge for selecting, preparing, and cooking pork muscle, it’s time to put your skills to work! Try out some of these mouthwatering pork muscle recipes:
- Pulled Pork Sandwiches
- Pork Ragu Pappardelle
- Double Cut Pork Chops
- Pork Shoulder Carnitas
- Vietnamese Caramel Pork
- Pork Muscle Posole
- Pork Meatball Banh Mi
- Smoked Pork Shoulder
The possibilities are endless when cooking with flavorful, tender pork muscle. From quick weeknight stir-fries to mouthwatering low and slow barbecue, pork muscle is endlessly versatile. With proper preparation and cooking technique, you can enjoy juicy, tender pork muscle that rivals any expensive steak or chop.
So next time you’re browsing the butcher case or meat market, look beyond the usual suspects and grab some pork shoulder, Boston butt, or loin. By mastering cooking methods for pork muscle, you’ll gain an exciting new ingredient to add to your culinary repertoire. Now get cooking and savor the delicious versatility of pork muscle!
PORK MEAT RECIPE | EASY PORK TO SERVE WITH RICE ,MASHED POTATOES, VEGGIES | TENDER PORK MEAT
FAQ
What is pork muscle used for?
What is the best way to cook pork so it is tender?
What is the best method for cooking pork?
How do you cook money muscle after removing it from pork?
Once you have removed it from the shoulder, trim away any remaining excess fat on the surface of the meat. This will help expose more of it to heat as it smokes, allowing it to render better. The best way to cook money muscle after you’ve removed it from the pork butt is to smoke it low and slow.
What is the money muscle on a pork shoulder?
The money muscle is a specific part of the pork butt located at the front end of the shoulder, opposite end to the bone. It’s called the money muscle because it is highly prized in barbecue competitions and often wins prizes.
What is pork money muscle?
The pork ‘money muscle’ is tender and beautifully marbled with fat, that will give you melt-in-your-mouth flavor unlike anything else. Here’s everything you need to know about one of the best parts of the pork butt or shoulder.
Where is the money muscle located in a pork butt?
The money muscle is located at the front end of the pork butt, facing away from the rest of the shoulder. It is situated on the opposite side of the shoulder blade bone. This muscle is part of the complex group of muscles in the pork butt but is distinct due to its appearance and texture.