Enhanced Commodity Pork VS All Natural Pork for BBQ Grilling

     Enhanced Commodity Pork VS All Natural Pork

                         “What is the difference?”

                  BBQ Grilling and BBQ Smoking 

Enhanced pork definition is the process of adding non-meat ingredients to fresh pork to improve the eating quality of the final product where eating quality is defined as the juiciness, tenderness and flavor of pork

Modern Commodity pork is so lean and therefor somewhat bland and prone to dryness if overcooked, many produces now inject their pork products with a sodium solution. So-called enhanced pork is now the only option in many BBQ Restaurants, big box and supermarkets, especially when buying lean cuts like tenderloin, baby back ribs and pork loin.  You will always know if injections are added by reading the ingredient label on the package.

Flavor agents are added to pork to provide alternate flavor choices for consumers. Flavor agents also can be used to mask undesirable flavors from other ingredients such as potassium lactate or sodium lactate. Flavor agents can range from the addition of fresh ingredients, dehydrated ingredients, ground spices, spice extractives or oleoresins.

Enhanced pork is injected with a solution of water, salt, and one or more of the following: sodium phosphate, sodium lactate, potassium lactate, sodium diacetate, and varying flavor agents, generally adding 7% to 15% extra weight. While enhanced pork does cook up juicer (It is pumped full of water) when BBQ Grilling or BBQ Smoking, the texture is almost spongy and the flavor is often very salty. I prefer the genuine natural pork flavor like Compart Duroc and prefer to brine the leaner cuts to keep them juicy.

Note:  Enhanced pork loses 6 times the moister when frozen and thawed compared to a Natural Pork like a Compart Duroc pork.

                                          “All Natural Pork”

                                 Spotlight:  Compart Family Farms™

Compart Duroc Pork “The Black Angus of Pork”

Compart Family Farms™ promises an “All Natural,” mouthwatering, rich flavored pork, with superior tenderness and natural juiciness. Bright reddish pink in color, Compart Duroc contains a higher percentage of intramuscular fat (marbling) and a higher pH . These unique attributes translate into a more tender, juicy and flavorful dining experience. This selection of pork enables you to enjoy fresh pork in its natural flavor and juice, without injecting or pumping.

Redder is Better
Although pork is known as “the other white meat,” in its raw form dark pink to dark reddish pink is the most desirable color to look for when buying pork. This has caused some confusion for the consumer, because all pork turns white after being cooked. Darker, reddish raw pork will typically be juicier, more tender, and have a higher pH than lighter colored raw pork. These characteristics are essential for superior eating quality.

Compart Family Farms™ has conducted  extensive research and development to create a proprietary Compart Duroc feeding program. This feeding program optimizes both the pig’s performance and its meat quality. This, coupled with raising the pigs in comfortable, environmentally stable facilities, reduces stresses that adversely affect muscle quality.

 Dry Aged Pork?

Compart Family Farms™ has also introduces a “Dry Aged” Pork, brings a new level of tenderness and robust flavor to pork. Unlike ordinary pork, our pork is more heavily marbled, creating a juicier dining experience, yet it’s still 96% lean.

Pork traditionally has not been dry aged. Dry aging, along with favorable muscle pH and the marbling qualities of the Compart Duroc product, elevates pork to a whole new level!

Compart Family Farms™  Duroc Dry Aged Pork is an exciting new approach to enhance your pork dining experience.

Website: http://www.compartduroc.com/

Three Little Pig’s BBQ Recipe 

World Champion Smoked  “All Natural” Pork Tenderloin



  1. Mix powdered garlic, black pepper, ground ginger, ground mustard and salt ingredients together. Trim the pork tenderloins. Generously cover with spice rub. Wrap in bacon strips. Pack in the brown sugar in either a zip-lock plastic bag or a half-pan catering tin overnight.
  2. Place the tenderloins on the smoker at 250 degrees while adding two small chunks of wild cherry–flavor wood. Remove from smoker when 155 degrees is reached internally and let sit for 10 minutes, then glaze with Three Little Pig Competition BBQ Sauce and then dust with the Touch of Cherry Rub.

Chris Marks – Chief BBQ Expert  ofThree Little Pigs Rubs/Sauces

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