Probably the most popular meat at any BBQ is pork, from grilled chops to whole hog roast. In some areas you'd think it was the only meat available.
Every part of the animal can be used - "everything but the squeal" as they say in North Carolina! Personally, I give the head and trotters a miss, but you get the idea.
Here is our list of recipes, from the very quick and simple to long and slow, followed by some general information buying, storing, and preparing barbecue pork.
There is a lot of info on Porkbeinspired.com, but here is a brief low down on how to store and prepare it. And here is an equally good technical infographic on different cuts of pork and what part of the animal they come from.
Pork needs to be kept in the coldest part of the fridge. Keep it in shrink-wrapped packaging or on a plate loosely wrapped in a plastic bag or aluminum foil.
Joints, steaks or chops will all keep for 3 or 4 days like this. If they need keeping longer than this, freeze straight away. They will keep frozen for up to 6 months.
To defrost allow five hours per pound at room temperature.
Pork can be cooked in a variety of ways, but is great for indirect barbecuing, smoking, or grilling. Depending on the cut used, it can be smoked for hours as with pulled pork, or a chop can be grilled in 10 minutes. Grilling gives a wonderful sticky, char-grilled effect.
The key to this method is to keep the heat constant and evenly applied to the meat as it is turned. A motorized rotisserie is obviously best, and keep adding charcoal or wood to the barbecue or fire-pit at regular intervals.
Go to our page on rotisserie barbecuing or go straight to Amazon and