Best Pork Cuts for Roasting, Grilling, and Slow Cooking

There’s something timeless about pork. Whether you’re lighting up the grill, setting the slow cooker for the arvo, or prepping a roast to impress the in-laws, pork delivers on flavour, tenderness, and versatility.

But not all pork cuts are created equal. Each one has its moment to shine, and choosing the right cut can mean the difference between a dry disappointment and a juicy, flavour-packed masterpiece.

Let’s break down the best pork cuts for roasting, grilling, and slow cooking so you can make the most of your meat every time. Grab a cold one, mate. It’s time to talk pork.

Best Pork Cuts for Roasting

Crispy crackling, juicy centres, these cuts roast like a dream.

1. Pork Shoulder (Butt)

This cut is a slow-roast favourite for good reason. Pork shoulder comes well-marbled with fat, which renders beautifully during cooking, keeping the meat moist and packed with flavour. Its slightly tougher fibres melt into tender perfection with low-and-slow roasting.

Tip: Score the skin deeply, rub in sea salt and rosemary, and roast at 150°C for several hours before cranking the heat at the end for that golden crackling finish.

2. Pork Loin

Lean yet tender, pork loin is a classic roasting cut that’s easy to carve and perfect for midweek dinners or special occasions. Its mild flavour pairs well with herb crusts and fruity glazes.

Tip: Roast at 180°C until the internal temperature hits 63°C, then let it rest. Try a garlic and sage rub with a drizzle of apple cider for balance.

3. Pork Belly

The holy grail of pork roasting. Pork belly delivers a rich, juicy interior beneath a blistered layer of crackling. Its high fat content means every bite is indulgent and flavourful.

Tip: Dry the skin overnight in the fridge, score, then roast at 160°C for a few hours before a final blast at 220°C to crisp up the top.

4. Pork Leg

A leaner option for roasting, pork leg is ideal when feeding a crowd. While it lacks the fattiness of shoulder or belly, it still delivers great texture and is easy to carve.

Tip: Stud the skin with garlic and thyme, and roast at 170°C. Baste regularly with pan juices or a mustard glaze to keep it moist and aromatic.

Best Pork Cuts for Grilling

Looking for flavour-packed bites off the grill? These cuts deliver sizzle and succulence.

1. Pork Chops (Loin or Rib)

Pork chops are a grilling classic, quick, satisfying, and easy to elevate with a simple marinade. Loin chops are lean and tender, while rib chops offer more marbling and deeper flavour.

Tip: Marinate in olive oil, garlic, and lemon for at least 30 minutes. Grill over medium-high heat for 3–4 minutes per side, and always rest for five minutes before serving to lock in juices.

2. Pork Neck (Scotch)

Well-marbled and robust in flavour, pork neck is a hidden gem for the grill. The fat melts as it cooks, delivering an incredibly juicy bite with a beautiful crust.

Tip: Use indirect heat to cook it through, then finish with high heat for a seared edge. A spice rub of smoked paprika, cumin, and cracked pepper works wonders here.

3. Pork Ribs

Pork ribs are the ultimate crowd-pleaser, perfect for smoky, sticky BBQ sessions. Choose baby back or spare ribs depending on how much meat you want.

Tip: Pre-cook ribs in the oven or sous vide until tender, then finish on the grill with direct heat and generous BBQ sauce. Flip often and glaze generously for caramelised perfection.

4. Pork Tenderloin

This lean, elegant cut grills quickly and absorbs marinades beautifully. It’s ideal for weeknight meals or slicing into medallions for entertaining.

Tip: Marinate in soy, honey, and ginger for a sweet-savory crust. Grill over medium heat for 15–20 minutes, turning frequently. Let it rest before slicing to maintain that tender, juicy centre.

Best Pork Cuts for Slow Cooking

Low and slow brings out the best in these tougher, flavour-rich cuts.

1. Pork Shoulder

A true slow-cook champion, pork shoulder becomes fall-apart tender when given time. Its generous fat marbling slowly renders down, infusing the meat with deep, savoury flavour. Ideal for pulled pork, tacos, or hearty stews.

Tip: Cook with onions, garlic, and bay leaves in a broth of apple cider or stock for 6–8 hours. Skim excess fat and shred before serving.

2. Pork Hock

Often overlooked, pork hocks are packed with collagen and connective tissue, perfect for creating rich, silky broths and fork-tender meat. Their depth of flavour shines in soups, stews, or braises.

Tip: Brown the hock first for added depth, then simmer in a broth of carrots, celery, garlic, and herbs for a comforting, rustic dish.

3. Pork Cheeks

Small but mighty, pork cheeks are rich in flavour and gelatin, becoming incredibly tender when slow-cooked. They’re ideal for refined comfort food or elegant braises.

Tip: Brown first, then braise gently with red wine, thyme, and stock. Simmer for 3–4 hours until you can cut them with a spoon.

4. Pork Ribs

Slow cooking transforms ribs into tender, juicy slabs of meat that fall off the bone with ease. This method infuses deep flavour before a final caramelised finish.

Tip: Cook in a mix of BBQ sauce, garlic, and smoked paprika on low for 6 hours. Finish under the grill or on the BBQ to glaze and crisp the edges.

Cooking Tips to Maximise Flavour Across All Cuts

No matter the cut, the secret to delicious pork lies in the details. These simple tips can elevate any dish from average to unforgettable:

• Rest before slicing: Let your pork sit for 5–10 minutes after cooking. This helps redistribute juices, keeping each bite tender and moist rather than dry.
• Salt in advance: Seasoning your pork early allows salt to penetrate the meat, improving texture and enhancing natural flavour. For larger cuts, salt a few hours before cooking.
• Use a meat thermometer: Avoid guesswork and cook pork to the right internal temperature for safety and succulence. Aim for 63°C for tenderloin and 90°C+ for slow-cooked cuts.
• Balance with acidity: Pork pairs beautifully with acidic elements like apple cider, lemon, vinegar, or even mustard. These ingredients cut through richness and brighten the dish.
• Follow these fundamentals and you’ll get the best out of every cut, every time.

Why Choose Carnivore Society For Your Best Pork Cuts

Tired of pork that looks great on the shelf but dries out in the pan? At Carnivore Society, we offer pasture-raised, hormone-free pork that’s as clean as it is flavourful. Ethically sourced from Australian farms that prioritise animal welfare and natural feeding, our pork delivers real taste and real nutrition, without the additives.

Whether you’re roasting a shoulder, grilling chops, or slow-cooking cheeks, our range includes every cut you need. We also offer affordable pork bundles, ideal for families, foodies, or those looking to stock up without overspending. Need more? Take advantage of our bulk options to keep your freezer full and your meals stress-free.

And with fast delivery across Victoria, you don’t have to wait long to get top-tier pork on your plate.

Get restaurant-quality pork delivered to your door without the supermarket markup.

Browse our full pork collection here.

Final Thoughts: The Carnivore’s Way

Great pork cooking starts with the right cut and the right source. From sizzling grills to slow-cooked comfort, each method deserves quality meat. Carnivore Society delivers clean, pasture-raised pork that brings out the best in every dish.

Order your premium pork cuts now from Carnivore Society and take your next meal up a notch.