6 Cuts of Quebec Pork for the BBQ

In summer, any occasion is a good time to get together and enjoy delicious grilled meats. We’re pleasing everyone by featuring fresh Quebec pork — a local, versatile meat that’s full of flavour. Discover six ideal cuts to barbecue.

1. Chops

This cut, taken from the loin, is both tender and juicy. Grill it over high heat, cooking it directly, for about 4 minutes on each side. The internal temperature of the meat, measured with a thermometer, is the best benchmark for perfect cooking. For pink meat, aim for 145°F (63°C).

Before serving the chops, it is recommended to let them rest for 3 minutes, covering them with aluminum foil. This waiting time allows the cooking juices to be redistributed into the meat, which will be more tender and juicy.

2. Tenderloin

Tender and lean, the tenderloin is an elongated muscle that extends from the middle of the loin to the buttock. It is cooked on the barbecue in 2 stages. Start by searing the meat on the grill over direct heat, turning it to brown on each side.

Cooking continues in the indirect heat zone, with the lid closed, for a period of 10 to 14 minutes. Once the tenderloin is removed from the grill, it is wrapped in foil to rest.

3. Shoulder

Tasty and versatile, this cut is perfect for long barbecues, including preparing delicious pulled pork. Simply wrap it in aluminum foil and then place it on the grill, on the indirect heat side.

Let the shoulder cook over low heat for 4-5 hours, keeping the barbecue lid closed. The meat is ready when a thermometer inserted in the centre indicates an internal temperature of 160°F (71°C).

4. Roast

This piece of meat is taken from the middle of the loin, the short rib and the sirloin. To cook it, which lasts about 45 minutes, preheat the barbecue over low heat, use indirect heat and always keep the lid closed.

Make sure the meat is cooked to perfection using a thermometer that will display an internal temperature of 145°F (63°C) when the meat is cooked. Once the meat is sliced, all you have to do is sear it for 1 minute on each side before serving.

5. Ribs

Tender and meaty, baby back ribs are popular on the barbecue. Like other cuts of pork, they require a long cooking time. You can choose to bake them in the oven or in water before coating them in the sauce and caramelizing them on the grill.

Cooking them on the barbecue, in indirect mode, is one of the methods that is preferred during the summer, especially when it’s hot. It takes 5 hours for the first step and about thirty minutes after adding the sauce.

6. Flank

This cut, which corresponds to the belly part of the pork, is also suitable for cooking on the barbecue and preheating it over medium-high heat. The cooking time of the flank is variable and depends on the thickness of the piece, its weight, and the presence of bones or rind.

For steaks, the cooking of a flank over high heat is about 5 minutes on each side; the thicker pieces, which are brined beforehand, are perfect for making homemade smoked bacon. They are cooked in indirect cooking, with the lid closed, for at least 2 hours. It is recommended to cut the rind in criss-crosses (in the shape of diamonds), to promote even cooking and make it crispier.