Pork

Store raw pork on the lowest shelf of the fridge to prevent drips onto other foods. Wrap tightly to prevent freezer burn. Thaw frozen pork in the refrigerator, never at room temperature.

Use a meat thermometer to check doneness: pork is safely cooked at 145°F (63°C) internal temperature

Let cooked pork rest for 5–10 minutes before cutting to retain juices

Fatty cuts like shoulder and belly benefit from slow, moist cooking; lean cuts like tenderloin cook quickly and can dry out easily

Brine or marinate lean cuts before cooking to add moisture and flavor

Apple, sage, thyme, rosemary

Garlic, ginger, soy sauce, miso

Mustard, vinegar, barbecue sauce

Cabbage, greens, root vegetables

Cooking pork until it's white and dry; modern pork is safe at 145°F and will still be slightly pink and juicy

Skipping the rest period after cooking, causing juices to run out when cut

Not accounting for carryover cooking; remove from heat 5°F before target temperature