Pork Backbone

Our Pasture-and-Forest-Raised Pork Backbone. Though often underrated or unknown in American kitchens, this cut is prized in many cultures for its flavor and tenderness. Some think of it as the pork version of a T-bone, but it's best cooked low and slow for melt-in-your-mouth goodness.

This cut is ready to be your "always-on-hand" favorite.

Pork backbone can be added to soups and stir-fry's, or used with pork bones to create an especially rich bone broth. 

Use this cut to try Laura's oven-baked BBQ Backbone Recipe.

Or try Hannah's favorite Instant Pot method: Thaw or partially thaw 2 packs of pork backbone, and arrange them in an Instant Pot. Add 1/2 cup water (or another liquid like orange juice, red wine, or tomato sauce to change the flavor). Season with salt and pepper, garlic, and onion powder. Seal with the lid and cook on high pressure for 2.5 (if thawed) to 3 (if frozen) hours. This method never fails and rarely results in leftovers! 😊 Also delicious: remove it from the Instant Pot at the end of the cook time, put it in an oven-safe baking dish, and let the edges crisp ever so slightly at 375 degrees uncovered in your oven. This only takes about 10 minutes and creates PERFECT pulled pork. Stir in some of the juice from the Instant Pot when it's done.

Use for: 
Tacos
Fried Rice
Stir Fry
Soups
Stews
BBQ pulled pork