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Taste the Prime Difference

Our Prime Pork is tender, juicy and flavorful, every time.

Discover why Prime Pork is better than the rest.

Our CR Prime Pork is darker in color and completely free of any added solution. It’s also features significantly more marbling and a higher pH (lower acidity), resulting in restaurant-quality pork that’s noticeably tender, juicy and flavorful.

Marbling refers to the marble-like fat that adds rich, buttery flavor to lean meat. As your pork cooks, the natural fat melts, adding unsurpassed moisture and flavor to every bite.

Top Cuts for Grilling

Pork chops and tenderloin are our favorite cuts for the grill. If you’re saucing your meat, wait until the last five minutes of cooking to slather it on to avoid burning. Also be sure to rest your meat for a good ten minutes after it comes off the grill.

Pork Chops

One of our favorite methods for grilling pork chops is searing them over high heat to develop a nice crust. You can cook pork chops to medium instead of medium well, so try not to let them cook too long.

Once you’ve gotten a nice sear, move your pork chops to the back of the grill so they can continue cooking (without overcooking). Aim for an internal temperature of 145°F.

If you’re looking for a recipe, we recommend our Grilled Pork Chops with Cherry Basil Salsa.

Pork Tenderloin

Grilling a whole tenderloin is simple and results in a perfect entrée for entertaining or feeding a crowd. If you’re grilling your tenderloin, indirect heat is key. Otherwise, your meat will finish cooking on the outside long before the inside can cook through.

You can marinate your pork tenderloin or use a dry rub. Just be sure to let the tenderloin reach room temperature before you grill. If you’re using a marinade, we recommend the blackberry marinade in this recipe for Spicy Blackberry Pork Tenderloin with Blackberry Salsa. Blackberries, jalapeños, garlic, honey and salt create the perfect balance of spicy, sweet and savory flavors that beautifully complement pork tenderloin. Plus, you can’t beat the presentation.

Top Cuts for Slow Roasting

Slow roasting is a great way to cook ribs and roasts. With ribs, this method helps them retain their moisture, while finishing them on the grill keeps the outside nice and crispy. For roasts, slow cooking them allows the meat to break down and become perfectly tender and flavorful.

Ribs

When cooking ribs, low and slow is the way to go. Even if you’re not using a rub, massaging them with a simple seasoning of salt, pepper and brown sugar will carry the flavor further and help the pork retain moisture. For the best texture, allow the rub or spices to soak into the meat for 2-8 hours.

Wrap your ribs in foil before cooking—this helps them retain their moisture. Finish them on the grill to add the perfect crispy crust. Need a recipe? Try our recipe for All American Baby Back Ribs at your next cookout.

Or let one of our three new recipes inspire you. Get saucy with our brew-inspired Craft Beer BBQ Ribs or try something new with our Peruvian Style Sweet and Spicy Ribs. Try dry seasoning with Oven Baked Dry Rub Ribs featuring our signature blackened rub!

Craft Beer BBQ Ribs
Craft Beer BBQ Ribs
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Peruvian Style Sweet and Spicy Ribs
Peruvian Style Sweet and Spicy Ribs
View recipe
Oven Baked Dry Rub Ribs
Oven Baked Dry Rub Ribs
View recipe

Roast

We love cooking roasts in a Dutch oven (in the oven). This yields the best flavor and texture. Start by cooking your roast on the stove until you achieve a good sear that will add more flavor. Once you’ve seared your roast, add your sauce and braising liquid and transfer to the Dutch oven to slow-cook.

Prefer grilling? Try this low and slow recipe for Smoked Pulled Pork on the Grill. If you can, we recommend seasoning your roast overnight to achieve maximum flavor. Hardwood chips add delicious smokiness, while BBQ sauce adds the perfect finishing touch.