We got our start as a neighborhood meat market back in 1952, and that expert knowledge and personal service still anchors our supermarkets today. Chicken, beef, pork, lamb… we will help you find just what you need and cut to order if you’d like!
With many juicy, tender and flavorful cuts and preparations to choose from, pork is a versatile, affordable main course feature for any night of the week.
Here are some of our top ways to cook it up:
Carnitas: It’s pulled pork the Mexican way! The preparation starts with pork butt, also known as pork shoulder. Rub the meat with a mixture of oregano and cumin, and season to taste with salt and pepper. Add chopped onion, minced garlic and a chopped jalapeno. Pour the juice of two oranges over the meat and braise in a slow-cooker. After the pork is cooked, shred it with a fork. And then there is one more step that makes the carnitas even better: brown it in a pan to make it crispy. Serve with rice, pico de gallo and guacamole.
Pork Milanese: Dip thin pork cutlets in an egg wash. Lightly batter with panko breadcrumbs and season with garlic powder, dried basil, grated Parmesan cheese, and salt and pepper. Cook them in a pan with oil. Serve with couscous and asparagus.
BBQ Boneless Pork Ribs: Make a pork barbecue any night of the week! Cover boneless pork ribs in your favorite BBQ sauce and grill. The result is juicy, succulent ribs, ready in 5 minutes or less. Serve with roasted potatoes, corn on the cob and grilled peppers and onions.
Rosemary Pork Chops: It’s simple to make bone-in pork chops! Season with salt and pepper and dried rosemary and drizzle with olive oil. Cook in a skillet for 5-6 minutes on the first side until browned and then flip and cook for 3 or 4 more minutes. Serve with apples sautéed with chopped onion, apple cider, nutmeg and cinnamon. Or core the apples, stuff with chopped nuts, cinnamon and honey and roast them in the oven.
Pork Rollatini: Start with thin pork cutlets. Layer on top a slice of prosciutto. Add a tablespoon of ricotta cheese, fresh parsley and grated Parmesan. Or stuff instead with spinach and fontina cheese. Roll the cutlet up around the filling. Close with a toothpick and pinch the ends together. Brown the rolls in olive oil in a large saute pan. Remove the rolls from the pan and take out the toothpicks. Blend tomato sauce with your choice of Italian seasonings and add the rolls back into the pan. Simmer for 30 minutes and serve with pasta.