10 Quick Tips for Grilling Pork

10 Tips for Grilling Pork

Cooking Prep

#1 Spray the grill grate with cooking spray prior to lighting. If you don’t have spray brush a thin layer of oil across your cut before laying it on the grill. To prevent sticking you can run the spatula underneath the meat once before flipping.

#2 Trim excess fat off your pork cuts to reduce the chance of flare-ups as well and make clean up easier. Leave roughly ¼- inch of fat or less to allow the fat to additionally flavor the meat. Broadbent’s offers a variety of lean pork, offering just enough fat to flavor.

#3 When grabbing your grilling tools avoid using forks as they pierce the meat and allow for loss of juice. Instead use a tongs or metal spatula.

#4 Always use clean utensils and dishes when removing cooked meat from grill to avoid cross contamination.

During the Cooking Process

#5 Follow your individual recipes and use them to understand the cut of pork, each cooks differently requiring different heat and time on the grill.

#6 Don’t lift your grill lid unless checking for doneness or turning the food over.  Lifting the lid allows in extra oxygen which feeds the fire increases causing flare-ups.  This can cause burning and uneven cooking.

#7 Adjust your cooking time in accordance to the weather longer on cold days and less time during the extremely hot weather. With grilling a lot of variables need to be considered including the wind and the starting temperature of your meat.

#8 Stay hands off as much as possible. Do not press on your cut with utensils most cuts need flipped only once so flip it halfway through the estimated time and let it cook calmly the rest of the time.

#9 If you have a glaze of marinate apply it at various points throughout the cooking process such as before flipping.

#10 Pork can be one of the more difficult meats to know if it is fully cooked at a glance. Use a meat thermometer to take the guesswork out. Cook all pork to an internal temperature of 145˚F.

How to use a ham-hock?

How to use a Ham-hock- picA ham-hock (aka pork knuckle) is the joint between the tibia/fibula and the metatarsals of the foot. The meat braises slowly while releasing its flavor into your dish. When the dish is done, you can pull off the bits of meat and put them back in the dish. Often the bone itself is removed before serving.

Top 3 Uses for the ham-hock

#1 Add flavor to a pot of Beans

There are several of recipes to try out all variations using different varieties of beans. We recommend this country style recipe utilizing white northern beans.

Country Style Northern beans

  • 1 lb package dried northern beans
  • ham bone, hocks, shanks or diced ham (about 1 pound)
  • 2 tsp onion powder
  • 6 cups water
  • salt & pepper to taste

Be sure to rinse and sort the beans. Add the rinsed beans, onion powder, salt, pepper, and ham to the crock pot then add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve hot.

Serve with corn bread on the side.


#2 Enrich the flavor of soups

Soup is a versatile food that can be served any time of year. The ham hock adds a rich flavor to soups that takes a bland veggie soup to a family favorite. Some of the best soups can be taken up a notch with a deliciously smoked ham hock.

Try using a ham hock in these soups:

  • Vegetable Soup
  • Ham and Bean Soup
  • Creamy Ham Potato and Corn Chowder
  • Split Pea Soup
  • Black Eyed Pea Soup


#3 Add smoked flavor to your greens

Smoked ham hocks add a new flavor element to several greens based dishes.  The most common in the south is collard greens. We recommend this recipe by renowned southern chef Paula Dean http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe.html.

Here in Kentucky an extremely popular dish is country style green beans. We utilize this recipe which is a great contribution at pot-luck dinners.

Country Style Green Beans

  • 2 pounds fresh green beans, rinsed and trimmed
  • 1 large onion, chopped
  • 1 ham-hock
  • 1 ½ lb new potatoes, quartered
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 T Chicken Bouillon granules (or cube)
  • Black pepper to taste

I mix everything together in a crock-pot and cook 4-6 hours. This recipe can be a bit salty for some, simply adjust down the bouillon and you can always add extra potato pieces which help offset salt especially after the cooking process has begun.

Check out our Pinterest page for additional recipe inspiration

If you’re ready to get in the kitchen and cooking up a southern style storm you can order now at http://www.broadbenthams.com/Seasoning-Sampler/productinfo/527/