When grilling season arrives, pork deserves a prime spot on your barbecue. From juicy chops to flavour-packed ribs and sausages, Canadian pork offers incredible versatility, bold flavour, and reliable results on the grill. With the right cuts and a few simple techniques, perfectly grilled pork is easy to achieve—whether you’re cooking for a crowd or a quiet weeknight dinner.
Why Pork Belongs on Your Grill
Grilling brings out the best in pork. Many Canadian pork cuts are naturally well-marbled, meaning they stay tender and juicy over medium heat while developing that irresistible smoky char. Pork also takes well to marinades, dry rubs, and simple seasoning, making it easy to customize flavours for any occasion.
Grilling brings out the best in pork. Many Canadian pork cuts are naturally well-marbled, meaning they stay tender and juicy over medium heat while developing that irresistible smoky char. Pork also takes well to marinades, dry rubs, and simple seasoning, making it easy to customize flavours for any occasion.
Best Pork Cuts for Grilling
A wide range of pork cuts are ideal for grilling, giving you plenty of options depending on your taste and appetite:
- Pork Rib Chops (bone-in or boneless) – Well-marbled and juicy, these are classic grilling favourites.
- Pork Loin Centre Chops – Often called pork T-bones or porterhouse chops, they’re perfect for hearty meals.
- Pork Rib Eye and Sirloin Steaks – Petite but full-flavoured grilling steaks with a firm texture.
- Pork Shoulder Blade and Capicola Steaks – Rich, intensely flavoured cuts that shine over direct heat.
- Pork Belly Steaks – Bold, indulgent flavour with incredible grill appeal.
- Italian-style and dinner sausages – Artisan sausages in natural casings are always a hit.
- Extra-lean ground pork patties – The original “ham-burger,” ready for creative seasoning.
Grilling Pork the Right Way
For most chops, steaks, burgers, and sausages, grill over direct medium heat, turning halfway through cooking. Pork ribs benefit from indirect heat, allowing them to cook slowly while staying tender.
The most important tool? A meat thermometer. For juicy, perfectly cooked pork:
- Remove pork from the grill at 155°F
- Let it rest for 3–5 minutes
- The temperature will rise to 160°F, delivering safe, delicious results.
| Cuts | Size | Cook | Temp Time |
|---|---|---|---|
| Chops & Steaks | 3/4” – 1” thick | Med | 11 – 12 min |
| Boneless Country-Style Ribs | 2 – 3 lb | Med | 25 – 30 min |
| Whole Tenderloin | 1.5 – 2 Lb | Med | 25 – 30 min |
| Pork Burger | 1/2” | Med | 8 – 12 min |
| Pork Sausage | 100 g each | Low | 20 – 22 min |
Barbecued and Smoked Pork: Big Flavour, Big Reward
Ribs and larger cuts truly shine when cooked low and slow. Barbecue pork ribs over indirect heat at about 325°F (160°C), or take things further by smoking pork at 225°F (107°C) for deep, rich flavour. Even without a smoker, you can turn your barbecue into one using soaked wood chips and indirect heat.
When smoking pork, patience pays off—resting the meat before slicing helps lock in juices and enhance tenderness. For pulled pork, the meat is ready when it feels tender and a probe slides in easily.
Grilling Confidence Starts with Canadian Pork
Whether you’re firing up the grill for quick weeknight chops or taking your time with ribs and smoked roasts, Canadian pork delivers flavour, quality, and consistency you can count on. With the right cut, proper temperature, and a little rest time, every grill session can be a success.
