Athena Vale
The 'money muscle' is a specific part of the pork butt located at the front end of the shoulder, opposite the bone. It is considered the best part of the pig by some and is highly prized in barbecue competitions. The money muscle has a high fat content, which renders when cooked and gives it a rich, buttery flavour and a very tender texture. There are several ways to cook pork, including grilling, roasting, braising, frying, and stewing. In this article, we will discuss the best ways to cook pork muscle to achieve optimal flavour and texture.
| Characteristics | Values |
|---|---|
| Parts of the pig where the most common cuts of meat come from | Shoulder/hand, loin, belly/side, leg/ham |
| Type of meat | Tender and lean (muscles surrounding the backbone) or tougher but more flavourful (muscles closer to the ground) |
| Shoulder cuts | Lower picnic shoulder, upper Boston shoulder (Boston butt) |
| Cooking method for shoulder cuts | Cook with low heat in gently simmering liquid (e.g. slow cooker) |
| Available shoulder cut options | Boneless Boston shoulder roast, Boston shoulder roast, cubed pork for kebabs and stews, ground pork (the picnic) |
| Grilling | Cooking method that uses direct, dry heat on metal bars |
| Charcoal grill | Ignite charcoal, wait for ash-covered, glowing appearance, then add pork |
| Grill oil | Coat bars of the grill with oil that has a high smoke point (e.g. olive or grapeseed oil) |
| Cross-contamination prevention | Don't use tools for raw pork on cooked pork without washing; clean container that held uncooked pork before reusing; don't let raw pork touch cooked pork |
| Grill temperature | Cook pork on colder region of grill; sear at end of grilling process to retain moisture |
| 'Money muscle' | Tender, marbled with fat, with a distinctive cylindrical shape; located at the lower end of the pork butt, opposite the bone |
| Dishes including 'money muscle' | Barbecue pork, pulled pork, coppa, roasted pork collar, pork collar steaks |
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What You'll Learn
Grilling pork muscle
Firstly, choose the right cut of pork for grilling. The blade end, rib chops, and bone-in center-cut chops are all good options, as they are tender and not too fatty. If you are cooking pork tenderloin, you can skip the marinating step, as this cut is already very tender. However, if you are cooking pork loin, you may want to marinate it first, as it is a thicker cut of meat.
Next, prepare your grill. For charcoal grills, create a two-zone fire by scooting the hot coals to one side of the grill. For gas grills, turn half of the burners to low. This will give you a direct heat side and an indirect heat side, which is essential for perfectly grilled pork. You should also ensure your grill is very hot before adding the pork - between 450 and 500 degrees Fahrenheit.
Once your grill is ready, season the pork with your favourite seasonings. A dry rub is often preferable to a marinade, as there is no risk of it burning on the grill. However, if you do want to add sweetness, you can always add a sauce when serving.
Now, you are ready to start grilling! First, sear the pork on the direct heat side of the grill to lock in those delicious juices. Then, move the pork to the indirect heat side to finish cooking through. Keep the lid closed between flipping the pork to ensure the indirect heat side maintains its temperature.
Finally, let the meat rest for at least 5-10 minutes before slicing into it. This will allow the juices to redistribute and ensure your pork is juicy and tender.
And that's it! You now have perfectly grilled, juicy, and tender pork muscle.
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Boiling pork muscle
Boiling is an effective way to tenderise tough cuts of meat like pork muscle. To prepare boiled pork muscle, you can follow these steps:
First, trim and clean the pork muscle, then place it in boiling water for about 2 minutes. Remove the pork from the water, rinse it, and set it aside. This process helps to remove any impurities and prepares the meat for the boiling process.
Next, prepare your choice of vegetables and spices. You can use ingredients like burdock, sweet corn, red dates, and wolfberries, or opt for other flavourful additions such as garlic, ginger, rosemary, or peppercorns. The choice of ingredients depends on your preference and the desired flavour profile.
Add the pork muscle and your chosen ingredients to a pot with enough water to cover them. Bring the water to a boil, then reduce the heat to a gentle simmer. It is important to avoid a full rolling boil as this can toughen the meat. Aim to maintain a water temperature between 100 and 175 degrees Fahrenheit. This temperature range allows the muscle fibres to contract and break down collagen, tenderising the meat.
Let the pork muscle simmer for an extended period. The cooking time will depend on the size and thickness of the pork muscle. For a smaller piece, 45 minutes to an hour of simmering should be sufficient. However, for larger or tougher cuts, several hours at a lower temperature may be required to ensure the meat is adequately tenderised.
Once the pork muscle is cooked to your desired level of doneness, remove it from the pot and place it in an ice bath to stop the cooking process and cool it down. Then, slice the pork muscle into thin pieces, typically about 1/4-inch thick. Assemble the sliced meat on a plate, and don't forget to utilise the delicious broth created during the boiling process!
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Searing pork muscle
When searing pork, it's important to note that extremely high heat is required to produce the browned colours and flavours that are so desirable. This process is called the Maillard browning reaction, and it only takes place to a significant degree at high temperatures of 350°F and above. To achieve this, a cast iron skillet is best, but any oven-safe pan that can move from stovetop to oven will work.
To start, preheat your oven to 400°F for convection or 425°F for a regular oven. Trim the pork by removing any silver skin and trimmable fat. You can then choose to dry brine the pork by heavily salting it and leaving it, uncovered, in the fridge overnight. This will help the pork retain moisture and improve browning.
When you are ready to cook, heat your skillet to high heat and add butter or oil. You can also add flavourings such as fresh herbs or garlic to the butter. Place the pork in the pan and sear for 30 seconds to one minute on each side, or until a decent crust has formed. Then, transfer the pork to the oven and bake to your ideal temperature. For a 1-1.5-pound tenderloin, the baking time will be 15-17 minutes to reach 145°F. For pork chops, the internal temperature should be 120-140°F, and they should be allowed to rest before serving.
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Roasting pork muscle
Firstly, select the right cut of pork. Boneless pork shoulder is a good option as it is easier to slice and serve. However, you can also use a bone-in roast if preferred. The pork shoulder is ideal for roasting as it is a slow-cooking cut of meat, allowing it to become tender and juicy without drying out.
Next, prepare the spice mixture. A simple mixture of kosher salt, black pepper, garlic powder, paprika, sage, and thyme will add flavour to the pork. You can also experiment with additional spices such as onion powder, dried oregano, ground cumin, or ground mustard. Mix these spices together and rub the mixture generously over the surface of the pork.
Then, spray or drizzle olive oil on the pork. Olive oil has a great flavour and is suitable for roasting. However, if you prefer an oil with a higher smoke point, you can use avocado oil instead.
Now, you are ready to roast the pork. Preheat your oven to 425°F and place the pork in the oven. Roast for 15 minutes, and then lower the oven temperature to 375°F. Continue roasting until the pork reaches an internal temperature of 145°F. This should take approximately 75 minutes, or roughly 25 minutes per pound. It is important to use a meat thermometer to ensure the pork is fully cooked.
To achieve crispy skin, keep the pork uncovered during roasting. This will help keep the skin dry and promote even heat distribution. If the top of the pork starts to get too dark, loosely cover it with foil to prevent over-browning.
Once the pork has reached the desired internal temperature, remove it from the oven and let it rest for at least 20 minutes before slicing. This resting period is crucial as it allows the juices to redistribute, ensuring the pork is juicy and flavourful.
Finally, slice and serve the pork. Enjoy the tender, juicy meat with crispy crackling!
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Slow-cooking pork muscle
Selecting the Right Cut of Pork:
Start by choosing the right cut of pork for slow cooking. Pork loin is a popular choice for slow cooking as it becomes incredibly tender and juicy. Look for a well-marbled pork loin, as the marbling will result in a juicier dish. If you prefer, you can also use pork tenderloin or pork shoulder.
Preparing the Pork:
Before placing the pork in the slow cooker, you can enhance its flavour by preparing it with a rub. You can use a simple rub of salt and pepper, or get creative with spices and herbs of your choice. Additionally, you may want to sear the meat before slow cooking it. Searing creates complex flavour compounds and enhances the overall taste of the dish.
Using a Slow Cooker:
Ensure that your pork fits comfortably in your slow cooker. If it's too large, you may need to cut it in half lengthwise. Add a teaspoon of vegetable oil to the bottom of your slow cooker, followed by your choice of sauce or broth. You can use a store-bought or homemade sauce, such as barbecue sauce, or simply use chicken broth.
Cooking Time and Temperature:
Slow cooking is a low-and-slow process, allowing the meat to cook at a gentle pace. You can cook the pork on high heat for 5 to 6 hours or on low heat for 8 to 10 hours. The low temperature ensures that the meat cooks gently, reducing the risk of overcooking. Overcooking can cause the muscle fibres to denature, resulting in dry meat.
Shredding the Pork:
Once the pork is fall-apart tender, it's time to shred it. You can do this directly in the slow cooker or in a separate bowl, ensuring that you coat the shredded pork with the juices from the cooker. This step ensures that the pork remains moist and flavourful.
Serving Suggestions:
Slow-cooked pork muscle is incredibly versatile and can be served in a variety of ways. You can serve it as pulled pork sandwiches on buttered buns or rolls, or get creative with toppings like coleslaw and pickles. It also goes well with side dishes such as roasted vegetables or salads.
Remember, slow cooking is a forgiving process, and it's quite difficult to overcook your pork muscle. So, feel free to experiment with ingredients, spices, and sauces to create a dish that suits your taste!
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Frequently asked questions
The money muscle is a specific part of the pork butt located at the front end of the shoulder, at the lower end, opposite the bone. It is called the money muscle because it is highly prized in barbecue competitions and often helps win prizes.
The money muscle is best cooked through slow-smoking or roasting methods. The fat renders during cooking, which gives the meat a rich, buttery flavor and a very tender texture.
Pork can be cooked in a variety of ways, including curing, smoking, roasting, grilling, steaming, sauteing, stir-frying, braising, frying, and stewing.
