I just get my ribs and pork shoulder from Costco. My local butcher seemed to have the same plastic wrap meats, for more money.
I see the Facebook adverts for the “Waygu of Pork” with nice marbelling. IFAIK there are not FDA grades of pork.
I assume that some cuts are better then others? Some farms better than others? Is there any difference that you can buy, outside of standing in front of the meat cabinet and eyeballing them? Is marbelling a driver of pork tender/tastiness?
When steak went nuts I started cooking more pork tenderloin. Wouldn’t mind chops with some more fat/flavor.
There is a type of pig/pork that is known as the Wagyu of pork. It is called Iberico. I have had several cuts and I can tell you, I would surely call it ‘the Wagyu of pork’. It is not cheap but not nearly as expensive as Aussie or Japanese wagyu. Check out Campo Grande website. Pricing is not horrible but for pork will still make you choke up your coffee.
Much like I tell my friends; don’t eat good Wagyu (Aussie or Japanese) or Iberico—it will ruin regularly found meat and costs waaay more.
With pork the fatty cuts always have plenty of fat for low and slow cooking. Ribs, shoulder, butt.
The leaner cuts might benefit from a better grade, but I recommend you try sous vide before searching out designer pork.
Sous vide can safely cook to a lower temp so it doesn’t dry out. It also allows you to add flavor, something lean pork tends to be lacking. Herbs or any marinade go in the bag while cooking. My favorite is soy garlic chops.
The deep red cuts are the best for for tenderness if your cooking it like a steak or cubed for stir fry
The well marbled stuff is better for searing the outside, then slow cooking to render the fat.
I do enjoy butt steaks (as a steak) or roasts (pulled pork/carnitas).
Pork butt roast (pulled) with jamaican jerk sauce, and a side of caribbean slaw is fantastic!
I’ve avoided Sous Vide just on a gear and Botulism fetish. Looks like I need to up that game.
I took out a lot of the fat and cooked the pork shoulder at 225 for over 12 hours on my Yoder. Barely needed to throw any fat away when I pulled it. Son said it was the best I’ve done so far.
One thing is that when I pull the pork it often ends up looking more like Tuna from a can, rather than the strands of meat that see at BBQ joints. I let the meat rest for a few hours, but do I need to let it cool before I pull it? Or am I just expecting the wrong texture.
Sadly I don’t have a ton to add re: the waygu of pork/Iberico . Sadly, I too fear food-borne illness! BUT I just wanted to make a plea for, if possible, knowing your food and farmer.
I live rurally in a place where great quality food is widely available but sadly still super expensive. I try to eat a largely animal based diet (ala Paul Saladino, aka Carnivoremd) so price for me is really important. I do routinely succumb to chain/supermarket specials BUT 9 times out of 10 I’m buying from the farmer directly or a distributor who does. The quality is ridiculously better and knowing that what I ate lived a great life, never touched a pesticide, grain, hormone, or antibiotic is completely worth it to me. I look at it like hunting and am similarly particular in that endeavor.
As such I would recommend sourcing a Kunekune,aka field pig , and giving that a shot. In my experience they are lean but super flavorful!
Best of luck and I hope this weekend includes a nice feast for you and yours!
For boneless cuts (butt roast is my go-to), i chop it in 2-3" chunks and sear in cast iron. Cook it low and slow (crock pot, low 8hrs) and it shredds by stirring with a spoon vigorously.
Great insights. Thanks. I dallied in local grass fed steak, butt the filets were too lean, and that is all that my wife likes. I find most rib eyes to be too fatty, so those were pretty good but like I said, no go with the wife.
My wife is a sport and puts up with the pulled pork. She eats the meal, but never has any leftovers. My kids on the other hand love it. One pork butt makes a dinner and then 6 lunch servings (i usually just eat the meat or make a burrito) over 2-3 days. I usually cook two, and I only pulled one and then froze the other rather than ending up throwing it out. Interested to see how that is when I thaw it out.
Nothing I have ever cooked sous vide has ever provided an environment for Botulism to grow. It’s cooking at temperatures that can pasteurize and then it’s seared off or back in the refrigerator.
If you have a manual switch crockpot the only thing you need is a temp controller and ziplock bags.
Sort of in the same subject, but have you guys tried baking you bacon? Cookie sheet and tin foil, bake at 350 for 50ish minutes. The fat renders and tenderizer the meat.