how to grill pork
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Perdue Farms Guide: How to Grill Pork

Looking for an alternative to beef burgers and steaks on the grill? Pork is a perfect option for backyard barbecues and summer picnics, as it’s lean, flavorful and so tender, if cooked properly. Here, Perdue Farms’ corporate culinary team shares tips and tricks to grill the perfect pork chop, ribs, bacon, loin and more, plus suggestions for summer sides that will compliment any tender and juicy cut of pork that’s cooked on the grill. For year-round cooking inspiration, see our How to Cook Pork Guide.

A Note About Our Pork: We offer two brands of premium pork. Coleman Natural Foods is one of the largest producers of 100% crate-free, all-natural pork in the USA. Its farmers meet or exceed the animal care standards of American Humane Certified. Niman Ranch hogs are raised on small family farms in the Midwest. Heritage breeds are raised outside on pasture or in deeply bedded pens and are Certified Humane. All pork offered on Perduefarms.com is free of antibiotics and hormones. We believe that thoughtful, humane farming practices result in amazing flavor – we guarantee it!



  • Defrost products before cooking. Follow package directions for best results.
  • Leaner cuts of pork, like chops: Grill quickly over high direct heat. Before grilling, trim excess fat from chop, as melted fat can cause flareups and soot deposits on pork. Gas grill preferred.
  • Roasts and larger cuts of pork: Grill slowly over low indirect heat. Charcoal grill preferred.

Lean steaks and chops: Season with salt (or garlic salt), pepper and chopped herbs, like thyme, rosemary and sage, right before grilling.

Roasts and larger cuts of pork:

  1. Rub: Coat entire surface with rub of choice. Press into meat. Let marinate in refrigerator for 4 to 6 hours before cooking.
  2. Brine: Combine 5 cups water with 1/3 cup salt, 1/4 cup sugar, 3 to 4 garlic cloves, chopped, fresh thyme and rosemary. Place roast in brine and let soak for two hours in refrigerator before grilling.

Cook by temperature, not by time. Leaner cuts of pork are done when the internal temperature, when measured with a digital meat thermometer, reaches 145 F.

Roasts that will be shredded and larger cuts of pork with ample fat are done when the internal temperature, when measured with a digital meat thermometer, reaches 185 to 190 F.


Griddle Method

  1. Place griddle on gas grill, turn burners on medium heat and preheat to 350 F.
  2. Place the strips of bacon in the griddle and cook until well rendered and brown on both sides.
  3. Remove from heat and let rest on a paper towel before serving.

Grill Method

  1. Lay strips of bacon on grate in area of grill where burners will remain off (indirect cooking area). Close grill lid.
  2. Turn the rest of burners on low or medium heat and preheat to 350 F.
  3. When grill comes up to temperature, open lid.
  4. When bacon begins to brown on the underside, flip and continue to cook.
  5. Remove from heat and let rest on a paper towel before serving.
  6. Optional: Place a catch pan under grates to prevent grease from dripping down onto burners.

Aluminum Foil Method

  1. Cover grates with foil. Place bacon strips on top of foil.
  2. Close lid and turn burners on low to medium heat. When temperature reaches 350 F, open lid.
  3. When bacon begins to brown on the underside, flip and continue to cook.
  4. Remove from heat and let rest on a paper towel before serving.
  5. Optional: Flip up sides of foil to prevent grease from dripping down onto burners.

  1. Season pork chops as desired (see above).
  2. Turn burners on high, close lid and preheat grill to 425 F.
  3. Open lid, place chops on grill and sear on one side for 2 minutes. Then turn chops about 45 degrees.
  4. Grill for another 2 minutes; flip to the other side and repeat process.
  5. Continue to cook until internal temperature, when measured with a digital meat thermometer, reaches 145 F.
  6. Remove chops from grill and, to retain moisture, top with pats of butter.
  7. Let chops rest for 5 minutes; serve.

  1. Season pork loin as desired (see above).
  2. Identify area of grill where burners will remain off (indirect cooking area). Turn the rest of gas grill burners on medium, close lid and preheat grill to 325 to 350 F.
  3. Open lid and place loin on indirect cooking area.
  4. Cook until internal temperature, when measured with a digital meat thermometer, measures 145 F.
  5. Remove from heat and let it rest for 10 to 15 minutes before carving.

  1. Open lid, turn burners on high and preheat to 350 to 400 F.
  2. Place links on grill and cook on one side for a minute or two. Roll or flip links and continue cooking.
  3. Cook until links are browned on all sides and internal temperature, when measured with a digital meat thermometer, reaches 145 F.
  4. Remove from heat and serve.

Note: As products are fully cooked, grilling is used to heat through.


  1. Open lid, turn burners on high and preheat to 350 to 400 F.
  2. Place steak on grill and cook on each side for at least 2 minutes.
  3. Remove from heat and serve with a pineapple or orange-based sauce or a chutney.

Note: As product is fully cooked, grilling is used to heat through.


Here’s our favorite way to prepare pork burgers. Follow the Asian-inspired recipe or choose your own seasonings for a unique twist.

  1. In a bowl, combine 1 pound ground pork, 1/4 cup chopped scallions, 1 tablespoon Gochujang chili paste, 1 tablespoon minced garlic, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon fresh chopped cilantro and 1 tablespoon sesame seeds.
  2. Form mixture into 4-ounce patties (slightly larger than hamburger buns).
  3. Open grill lid, turn burners on high and preheat to 375 F.
  4. Oil the grill grates or coat with non-stick cooking spray. Place burgers on grill and cook for 3 to 4 minutes; flip.
  5. Continue to cook until the internal temperature, when measured with a digital meat thermometer, reaches 165 F.
  6. Remove from heat. Serve with an Asian-style slaw and fresh cilantro.

  1. Remove membrane from the back side of ribs by first prying loose from the corner with a dull knife, then pulling off. Use a cloth or rag to grab the membrane, if needed.
  2. Season ribs with BBQ rub or spice blend of choice. Do not coat with sauce, as it will burn during the cooking process.
  3. Identify area of grill where burners will remain off (indirect cooking area). Turn the rest of burners on high and preheat the grill to 300 F.
  4. Place a pan of water on the heated side of the grill to create a humid environment. Place ribs, bone side down, on the indirect cooking area and close the lid.
  5. After one hour of cooking, cover ribs with a thin layer of sauce. Repeat after the second hour.
  6. At almost the third hour, apply another layer of sauce and wrap ribs in foil or butcher paper to retain moisture. Start checking for tenderness (meat breaks apart easily) and shrinkage (meat pulls back and exposes about 1/2 inch of bone).
  7. Cook until meat reaches 190 to 195 F when measured with a digital meat thermometer. Let ribs rest in foil for another half hour and then serve, with a side of sauce.

We think these sides and salads pair perfectly with grilled pork chops, loin, burgers, sausages and ribs:

  • A salad of sliced apples and chopped fresh fennel, tossed in a light lemon-based vinaigrette
  • Caramelized onions and mushrooms, topped with chopped fresh thyme and tossed in a balsamic vinaigrette
  • Warm Dijon potato salad
  • Caramelized Brussels sprouts, tossed in a spicy Asian-style dressing or sauce
  • A salad of roasted and chopped sweet potatoes and chopped fresh arugula, tossed in a maple syrup-based vinaigrette
  • Grilled carrots topped with homemade honey butter