Pork is a delicious and versatile meat. It responds well to sous vide techniques and fast-and-hot cooking alike. This makes it a candidate for the best meat to grill, and a mainstay of the Carnivore Diet and other high-protein diets. However, pork has changed over the years, and it varies greatly from cut to cut. Because of those factors, we decided to create a brief guide to cooking pork on the Cinder Grill
Pork, ‘The Other White Meat’
Some time ago pork advertisers adopted the slogan ‘the other white meat’. This refers to pork’s pale color and difference in structure from ‘red meats’ such as beef and lamb. (We’ve given those their own blog posts.) Many cuts of pork are indeed pale and lean as chicken and turkey. This makes them healthy and low in fat, the best meat to grill for both rich flavor and nutrition. However, it also makes them easy to overcook, which is where the Cinder Grill comes in. Using the sous vide method of bringing meat just to temperature, the Cinder Grill reliably avoids overcooking. Try cooking pork chops just to temperature according to our Food Guide.
Low and Slow with Sous Vide
On the other end of the spectrum are rich, fatty cuts such as from the pork shoulder and hams, the best meat to grill for luscious savory flavor. Here the Cinder Grill applies the magic of sous vide to low and slow cooking. By bringing these cuts to temperature and holding them there for hours, the Cinder promotes tenderizing breakdown of connective tissue. Because the Cinder Grill uses the precise temperature needed and not a degree more, it avoids overheating and drying out the pork during the long cooking process. Furthermore, the drip tray collects all the excess fat for easy disposal. Try these Slow Cooked Country Ribs for finger-licking goodness. Using parchment can make the cleanup even simpler.
Reheating Without Overcooking
Some cuts of pork are sold pre-cooked, such as all cured hams. These cuts risk overheating and drying out when they’re warmed for service. Again the Cinder Grill comes to the rescue! By cooking precisely to temperature, the Cinder maximizes juice and flavor retention in the ham. You don’t have to risk even a single bite of ashy parched meat with the Cinder Grill. You can also leave Canadian bacon or ham overnight on the Cinder Grill at 145F, which tenderizes it and makes it utterly succulent.
The Glories of Bacon
Whole essays could and have been written about bacon. These streaky ‘five layers of flavor’ are particularly delicious. The best meat to grill, the best meat to eat... Bacon is one of the best cuts of meat from the pig, elevated further by salt, sugar, and smoke. It can be cooked quickly and efficiently on the Cinder Grill’s ‘sear’ setting, with the drip tray to catch the bacon grease for easy disposal or saving. However, there are other options. TRy the overnight sous vide method. Laying the bacon out on the Cinder Grill instead of using a water bath helps it dry out just a little rather than soaking in its own juices. The long sous vide breaks down connective tissue and thus increases tenderness. Finally the subsequent sear renders the bacon almost impossibly crisp and snappy, melting in the mouth and extra-flavorful due to the conversion of connective tissue into flavor and gelatin. Bacon has never been so good.
The Cinder Grill excels in cooking pork, and we hope you’ll prepare some as soon as possible. Try our Whole30® recipes for Stuffed Pork Loin or Cuban Style Pork Chops, which are also suitable for the Carnivore Diet or other high-protein diets. For a stunning centerpiece try Chef Critchley’s Wagyu Beef, Heritage Pork, and Applewood Bacon Meat Loaf. Or try any recipe you like, taking advantage of the convenience and perfect results from the Cinder Grill.