26 Delicious Ground Pork Recipes (2024)

FAQs

What is the best meat for ground pork? ›

Ground pork is usually made from pork shoulder, also known as pork butt or Boston butt, and sometimes includes trimmed ends of the loin.

Ground pork is fresh pork that has been pre-ground and packaged for easy preparation in a variety of dishes — including patties, meatballs, or crumbles. Ground pork sausage looks almost identical to ground pork. But it's been pre-seasoned prior to packaging.

Michigan State University Extension recommends that care be taken to not overcook pork. Since there is less fat to moisten and add flavor to the meat it can become dry with overcooking.

When talking generally about nutrients in beef or pork, we have the next numbers per 100g: Beef has 250 calories when compared to the 242 calories of pork. Beef has 23% fat when compared to pork which has 21% fat. Compared in grams it's 15g and 14g.

In addition, pigs' lower transportation costs contribute to the lower price. Pork is also cheaper because the majority of the carcass can be used. All parts of pigs can be converted to different kinds of meat, such as ham, bacon and sausage. Visit our official blog page for more fascinating articles about pork!

Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Add the seasoned ground pork to the skillet, breaking it up with a spatula. Cook for about 8-10 minutes, stirring occasionally, until the meat is fully cooked and nicely browned. Use the cooked ground pork in various dishes or enjoy it on its own!

try to limit processed meat products such as sausages, salami, pâté and beefburgers, because these are generally high in fat – they are often high in salt, too. try to limit meat products in pastry, such as pies and sausage rolls, because they are often high in fat and salt.

Pork Shoulder (Picnic Shoulder)

Another tough cut, the pork shoulder (also called the picnic shoulder) is frequently cured or smoked. Pork shoulder is also used for making ground pork or sausage meat.

You can substitute ground meat like beef, turkey, or chicken. Keep in mind that ground pork is usually higher in fat, so you should increase the 1 teaspoon of oil called for in the recipe below.

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

How to tell if ground pork is done? ›

Information. The United States Department of Agriculture recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F (71.1 °C) as measured with a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F (71.1 °C).

Draining the grease from ground beef will make a dish healthier and is usually recommended. Brown the meat first to extract the fat. Then, you can spoon the grease out of the pan or use a colander to drain the grease. It is important you do not discard the hot grease down a drain as it can cause damage to the drain.

The pig is considered an unclean animal as food in Judaism and Islam, and parts of Christianity. Although Christianity is also an Abrahamic religion, most of its adherents do not follow these aspects of Mosaic law and do consume its meat.

Most sausage-grade pork contains a fair amount of fat (around 25-30%), making it a perfect partner for even the saddest, leanest beef. Mixing equal parts by mass of the two meats gives you a fatty blend that won't dry out during long cooking times, making it ideal for dishes like meatloaf.

Ground Beef Nutrition and Taste: Ground pork boasts a unique flavor profile that is slightly sweet and tender, making it a versatile protein choice for bright and acidic dishes. From a nutritional perspective, ground pork is a valuable source of protein, vitamins B6 and B12, zinc, and selenium.

Butt/Shoulder: Boneless pork butt is very common for making sausages. It contains 20-30% fat so is perfect for sausages as this is the perfect fat to meat ratio (or you can add another 5% fat for extra tenderness and juiciness). If buying from the butcher, request 'boneless shoulder/butt'.

Trim fat: To make pulled pork you will want to buy a pork shoulder (sometimes called pork butt or Boston butt) roast. I prefer boneless, but you could buy bone-in. Trim pork of excess fat and cut it into 4 pieces.

"The cheap, fatty cuts are the best to use when you're grinding meat," says Saffitz. The tough bits of these cuts don't do well with roasting, grilling, or sautéing—but are easily camouflaged when they're ground. Chuck is great when you're working with beef; try shoulder when you're working with lamb and pork.

The tenderloin is the most tender meat found on the pig and is exceptionally versatile. Tenderloins are boneless, making them easy to cook whole or break down into pieces. Tenderloins can overcook easily, so ensure you have your thermometer. Going over 145 or 150 degrees could cause the meat to dry out.