Berkshire Pork Tomahawk 10-12oz each, 1 PC, FZ **ONLINE ONLY**

Pork Tomahawk 10-12oz each, 1 Per Pack, Frozen

Snake River Farms Kurobuta pork is considered to be the pork equivalent of Wagyu or Kobe beef. Created from the Berkshire pig, Kurobuta is a heritage pork that comes from Japan. It's world-renowed for its hefty fat content and exceptional tenderness, which gives traditionally tough cuts of pork a major texture upgrade. This gourmet pork is also much more flavourful than your traditional grocery store variety, making it a must-try!

At Snake River Farms, only 100% purebred Berkshire hogs are used as mandated by the Japanese Ministry of Agriculture. Product is all-natural with no added hormones and grown in small family farms. 

To Prepare

Grill: Combine desired seasoning ingredients together and generously rub over the pork chops on both sides with half the rub. Refrigerate for a couple hours before grilling. Fire up the grill and the heat to a medium (350 F). Remove the chops from the fridge and let them set at room temp, covered, for about 20 minutes. Pat the chops dry with paper towels and re-season with remaining spice rub. Spray the chops with a little bit of cooking oil and place them on the grill. Grill on both sides until the internal temp reaches 140 F (reaching 145 F during carry over cooking). Transfer the pork chops to a cutting board and let them rest for 10-15 minutes before slicing. 

Smoker: Preheat smoker to 225 degrees F with a fruitwood (we like cherry or apple wood for pork). While smoker is warming up, pat dry pork tomahawks. Season liberally with salt and pepper. Place on grill when at temp. Check internal temp of pork after 30 minutes and remove from smoker when internal temp of pork is 125-130 degrees F. Remove from smoker and let rest for 10 minutes. Prepare your smoker or grill for direct or high heat. Over direct or high heat on the grill, place the tomahawk steaks. Sear for two minutes per side. Remove from grill and let rest for 10 minutes. Optional: place up to 2 tablespoons of herb compound butter on each steak (unsalted butter at room temp, minced garlic, minced shallot, diced fresh rosemary). Slice the steak along the bone and then make perpendicular slices on the meat. Serve with your favourite side! 

Note: Pork is technically done at 145 degrees F for medium rare and is safe to eat. When pulled at 140 degrees F, carry over cooking will allow the resting chop to carry over to 145 degrees F.