June is Pork Month, and we’re sharing our favourite pork cuts, helpful cooking tips, and recipe inspiration to help you build a show-stopping meal centered around fresh pork.

Read on to learn more about these extra special cuts, and which ones are perfect for your table. Ready to shop? Visit our butcher counter at a market near you, or shop online!

 

Boneless Pork Chops

       

What it is: A lean, versatile chop cut from the pork loin with the bone removed for easy prep and quick cooking.

Why we love it: Boneless chops are convenient, mild in flavour, and easy to season in countless ways. Their lean profile makes them a great weeknight option, especially for fast meals that still feel satisfying.

Best for: Grilling, pan-searing, baking, or slicing for stir-fries and rice bowls.

Pro tip: Because they are lean, boneless chops benefit from a marinade, brine, or quick sear to help lock in moisture.

Recipe: Pork Al Pastor Mexican Rice Bowl

 

Pork Tenderloin

       

What it is: A long, narrow cut from the loin area, known for being especially lean and tender.

Why we love it: Pork tenderloin feels elevated enough for entertaining but is simple enough for a weeknight dinner. Its mild flavour also makes it a great canvas for marinades, rubs, and glazes.

Best for: Pan-searing and finishing in the oven, either whole or sliced into medallions.

Pro tip: Let it rest before slicing and cut against the grain for the most tender texture.

Recipe: Bacon-Wrapped Pork Tenderloin

Baby Back Ribs

       

What it is: A smaller, curved rib cut from the upper rib cage near the loin. Baby back ribs are typically shorter, more tender, and meatier than side ribs.

Why we love it: Baby back ribs bring big flavour and are deliciously indulgent. They are a favourite for backyard cooking, weekend meals, and gatherings because they feel special without being overly complicated.

Best for: Smoking, slow-roasting, or grilling.

Pro tip: For sauced ribs, cook low and slow until tender, then finish with high heat to caramelize the sauce and build flavour.

Recipe: Mango Chipotle Baby Back Ribs

Pork Collar Capicola Roast

     

What it is: A richly marbled, boneless roast cut from the upper shoulder near the neck.

Why we love it: This specialty cut is naturally flavourful and forgiving, with enough marbling to stay juicy through slow cooking. It's excellent roasted whole or sliced into steaks.

Best for: Slow-roasting, braising, or smoking

Pro tip: Cook it slowly to allow the marbling to soften and help keep the meat juicy. For pull-apart texture, cook longer with gentle heat.

Recipe: Southwestern Marinated Pork Capicola Steak and Pulled Pork with Apple Fennel Slaw