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Berkshire Pork
Parcall
Posts: 47
I haven’t been on the forum in a long time, but was wondering if anyone has used Berkshire pork and if so what your thoughts are. Thanks.
Best Answers
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Acn
Posts: 4,056
I’ve only done chops and tenderloin, but for me it’s notably better than commodity pork you find in the supermarket. -
GlennM
Posts: 1,160
I have had the chops on several occasions and agree that it is nicer. More moist and very tender -
billyray
Posts: 1,256
1-1/2 racks of St. Louis style ribs from Berkshire Heritage Pig. These are black pigs with sweeter and darker meat. Originally bred in Berkshire, England. In Japan they are known as Kurobuta, they are to pork what Waygu and Kobe are to beef. The night before coated with light Karo syrup and powered Honey rub, set in fridge. Next day set the Big Green Egg up with pecan and peach wood added to BGE lump charcoal. Got the temp up to 325-350. Rubbed ribs with worchestershire and used Oak Ridge BBQ’s Dominator rub. Cooked for 1 hour 40 minutes. Sauced the last 20 minutes with a 50/50 mix of Blues Hog regular and their Tennessee Red, removed and rested under foil for 10 minutes. Unbelievable!!!
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4TheGrillOfIt
Posts: 597
I’ve recently done Kurobuta from SRF. I’ve tried loin chops and porterhouse cut and both were exceeding tender, juicy and flavorful. Worth the money. Porterhouse chop below:
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NDG
Posts: 2,276
FREE SHIPPING on SRF right now . . I just ordered 4 of the Frenches Pork Chop ($17 each) . . love these things.
AMERICAN KUROBUTAFRENCHED PORK CHOPQTY4 -
northGAcock
Posts: 15,056
I had a bone in Berkshire pork lion for Thanksgiving. It was delicious. I agree with @Acn that the pork is significantly better than you can find in grocery stores. -
thetrim
Posts: 11,351
I've done some duroc st louies, and they were amazing. I'm picking up two racks of duroc and two of berkshires tomorrow for a cook this weekend.
Answers