Better yet: Today’s cuts tend to be leaner than pork produced during the 1970s.
That’s because they’re higher in protein and lower in saturated fats and cholesterol.
They tend to dry out quickly during cooking, so it’s important to avoid overcooking lean boneless chops.
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Choose cuts that are at least 1-inch thick so they stay juicy.
Stuff it and cook it as a roast, or slice it into 1-inch chops for pan-frying and grilling.
It’s also a popular pizza topping and filling in tasty pork dumplings.
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Prized for their sweet juicy meat, thesebaby-back ribsas they’re often calledcook quickly.
A full rack has at least eight ribs.
For the tenderest meat, select a rack that weighs 2 pounds or less, which yields two servings.
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Best for:Roasting, grilling, and braising
Ham
Ham comes from a pig’s leg.
Some are smoked, which imparts a meatier, more intense flavor.
Hams are sold as bone-in, semiboneless, or boneless.
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Bone-in hams usually yield the best flavor, while boneless hams are easier to slice.
It’s typically sliced paper-thin and consumed uncooked.
Sliced deli ham keeps in the refrigerator, tightly wrapped, for up to seven days.
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Freezing cooked ham is not recommended, as it results in an unpleasant texture.
It can be refrigerated for up to seven days and frozen for three months.
It can be purchased bone-in, which carries the blade bone, or boneless.
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A favorite formaking pulled pork, it easily pulls apart into strands after low, slow cooking.
Best for:Smoking, stewing, braising, and slow-cooking
What Is Pork Butt?
This cut is also labeled as “Boston butt.”
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Pork Shoulder
If pork butt comes from a pig’s shoulder, was ispork shoulder?
This cut has less marbling and less fat than pork butt.
It’s also perfect for cutting into chunks for stew or chili.
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The skin can also crisp up when roasted or grilled, providing crunchy coating to the soft meat.
Best for:Slow-roasting, braising, or simmering
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