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Pork Master Class

Ever wanted to make pulled pork from scratch, roast up a pork shoulder, or even make pork rinds at home? This course will teach you how to do all of that and more.

Course Preview

Course Details

Tutorials in this course: 12
Total viewing time: 1 hour 20 minutes
Total course time (including prep and cooking): 195 hours*

*This unusually long course time is due to brining and curing processes. 

Pork is the oft overlooked, but equally delicious, "other white meat." This course aims to help you make the absolute most out of pork. From butchering basics to taking snacking to the next level with homemade pork rinds, our Pork Master Class covers all the bases. Learn how to butcher and trim pork butt and then learn how to cook it to perfection. If you like bacon, and who doesn't, you'll learn how to perfectly render bacon. Pork is incredibly versatile and all of these preparations make great additions to any chef's repertoire. 


Chef Instructors

Chef Eric Buss

Eric Buss is a the executive chef at Hollywood’s trendy Wood & Vine restaurant, beloved for their mouth-watering fried chicken and waffles.

Chef Paul Virant

Chef Paul Virant is the owner and proprietor of Vie Restaurant in Chicago. Chef Paul’s approach to locally-sourced contemporary American cooking has earned him numerous accolades, including the title of being one of Food & Wine’s Best New Chefs of 2007.

Chef Isaac Toups

Isaac Toups is the head chef and co-owner of Toups’ Meatery in New Orleans where he serves up the hearty, Cajun-style food he loves most. Chef Isaac was recently named as a James Beard Award Semifinalist for Best Chef in the South.

Chef Josh Laskay

Chef Josh Laskay is the chef de cuisine at Emeril Lagasse's NOLA Restaurant. Though a native New Orleanian, Chef Josh grew up traveling the world and gaining exposure to all sorts of ethnic cuisines. He is currently listed as one of the Best Chefs in America by Best Chefs America.

Chef Charlie McKenna

Chef Charlie McKenna is the owner of the award winning chain of Lillie's restaurants in Chicago. Chef Charlie received a well-rounded food education at the Culinary Institute of America, but his specialties are classic Southern food and barbecue. His signature dishes and sauces have won him national prestige including Winner of the Memphis-in-May World Championship Barbecue Cooking Contest in 2007.

Chef Daniel Esses

Chef Daniel Esses is the executive chef of Three Muses in New Orleans. Before Three Muses, Chef Esses had an incredible culinary career working under celebrity chef John Besh at Restaurant August, and eventually became the executive chef at Frenchmen Street’s Marigny Brasserie.

Chef Zach Pollack

Zach Pollack began his culinary career working under prominent LA-based chef Neal Fraser at GRACE. After gaining experience, he returned to Italy and, over the course of two years, worked at a variety of Michelin-starred restaurants across the county. In 2011, Pollack joined forces with chef Steve Samson to open Pizzeria Ortica and Sotto, which have been called Best New Restaurant by Los Angeles Magazine.

Chef Elias Cairo

Chef Elias Cairo owns and operates Olympia Provisions in Portland, Oregon. Olympia Provisions is Oregon's first USDA-certified meat-curing facility and is also a European style restaurant. Chef Elias specializes in charcuterie and butchering and has turned his passion for meat into a thriving business.

Chef Robbie Arnold-Starr

Chef Robbie Arnold-Starr is the executive chef of Belcampo Meat Co. At Belcampo, Chef Robbie is all about what’s fresh and available and isn’t afraid to serve unconventional ingredients.

Chef Bryon Freeze

Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.

What You Need

Equipment

- Chef's knife
- Filet knife
- Cutting board
- Pastry brush
- Sauté pan 
- Vegetable peeler 
- Meat pounder
- Whisk
- Spoon
- Spatula 
- Mixing bowl 
- Pie tins or shallow bowls 
- Shallow serving dish
- Nonstick or cast iron skillet
- Braising pan
- Large container
- Aluminum foil
- Paper towels
- Small saucepot
- Spider strainer
- Sheet tray
- Cast iron pot
- Thermometer
- Dehydrator (optional)
- Bucket
- Grill
- Tongs
- Oven tray
- Deep baking dish
- Roasting rack
- Metal plate
- Box cutter
- Skewer
- Smoker 
- Vacuum sealer
- Vacuum seal bags or zip-top bags
- Meat carving knife or slicing knife
- Woodchips, applewood and alder wood 
- Kitchen twine
- Small bowl
- Kitchen shears

Ingredients

Ingredients are listed within each respective tutorial

Tutorials

How to Make Pulled Pork

Reid Guess
Easy

Pork butt is smoked, chopped, and coated in sauce to make this classic barbecue favorite.

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Slow-Roasted Pork Shoulder

Eric Buss
Easy

This crisp and juicy pork shoulder is a great entrée, sure to impress your friends.

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How to Brine, Braise, and Sear Pork Belly

Bryon Freeze
Intermediate

"Pork belly is one of my favorite cuts of meat in the entire world."

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Pepper-Crusted Double-Cut Pork Chop

Isaac Toups
Easy

Soaked in brine and cooked twice, this cut of meat is moist, tender, and packed with flavor.

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How to Trim and Season a Pork Butt

Charlie McKenna
Intermediate

"Today we're gonna show you how to clean a pork butt, and a pork butt is basically the shoulder of the pig."

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How to Render Bacon

Josh Laskay
Easy

Cooking with rendered bacon fat infuses a rich, smokey, savoriness into any dish.

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How to Make Pork Rinds and Cracklings

Daniel Esses
Advanced

Pork rinds and cracklings use the same cut of meat, but require different cooking methods. Both are salty, porky, delicious, and have a characteristic crunch.

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Crispy Pork Belly Porchetta

Zach Pollack
Intermediate

This dish is tender and juicy on the inside, crispy on the outside, and irresistible to any pork lover.

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How to Properly Cook Sausage

Elias Cairo
Easy

Learn the foolproof technique for cooking sausage perfectly every time.

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Traditional Filipino Pork Adobo

Carlo Lamagna
Intermediate

This traditional Filipino dish slowly simmers pork cheeks in vinegar, stock, and spices until they are full of flavor.

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