There are two basic methods for cooking pork: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat, such as the  loin or tenderloin. Moist-heat methods tenderize less-tender cuts, such as the pork shoulder butt.
If you have specific questions on how long you should cook a certain cut of pork, look up the information you need from our Pork Cooking Time Chart.
Dry-Heat Methods
- Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat
- Broiling for small cuts such as chops, kabobs and pork patties
- Sauteing/Stir Frying for small pork cuts such as chops, cutlets and strips
- Panbroiling for chops, tenderloin medallions, ham slices, bacon and ground pork patties
- Roasting for large pork cuts - loin roasts, shoulder roasts, ham and leg roasts
Moist-Heat Methods
for smaller pieces of less-tender cuts, such as shoulder cubes
Braising for large or small cuts, but traditionally less-tender cuts
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