The Rack of Pork Experiment #CostcoPork

Did you know that the month of October is National Pork Month?  I didn’t.  Learn something new every day!  The National Pork Board is celebrating National Pork Month with Costco, giving members special savings on different pork cuts each week.  This week’s special is – I personally have never prepared a Rack of Pork, but this week is my chance to flex my culinary skills and see what I can create.

Here are the details on this week’s Costco Special*:

Week of October 24: Rack of Pork: Serving a simply prepared Rack of Pork is a show-stopping way to gather your family for a proper meal. Need ? You can get $2 .50 off a package in stores from October 24 through October 31. If you’re not familiar with rack of pork and how to cook it, this is a great resource:  Cut Rack of Pork

  • More recipes and tips: Costco’s “In The Warehouse” provides flavorful recipes and tips for preparing each week’s featured cut of pork. Check weekly for fun, new information on Costco’s featured cuts:  In The Warehouse.



  • Temperature Update:  In May, the USDA reduced the temperature guideline for pork loins, chops and roasts from 160 to 145 degrees F, with a three-minute rest. This will yield a juicy, flavorful product that may be pinker in color than most cooks are used to. Ground pork, like all ground meat, should be cooked to 160 degrees.


*Check your local Costco for details – Lancaster and Harrisburg are apparently not offering the special deal this week, I was told they don’t have the Rack of Pork in stock, but they would have them closer to the holidays. 

Luckily BJ’s came to my rescue and the manager of the meat department gladly prepared a Rack of Pork for me to experiment with in the kitchen:

I’ll take better pictures of it when I remove it from the packaging tomorrow when I get it ready for its brine bath prior to cooking it for dinner on Tuesday.  Tune in on Thursday to see the results of my experimentation, and you’ll also have a chance to win $25 Costco Cash. 

Have you ever cooked a Rack of Pork?



Note:  I am working with the National Pork Board, Costco and The Motherhood to promote National Pork Month.  I received compensation for this post, however the opinions expressed in this post are strictly my own and not influenced by any outside sources.  Additional opinions will be supplied by family members when they get to be the guinea pigs for the recipe I’ve got cooking up for the Rack of Pork.   Stay tuned.  See my here.

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About Stacy (the Random Cool Chick)

After 20+ years in the Corporate World and years of infertility, Princess Nagger made her miraculous appearance and I chose to become a SAHM and WAHM - I love every minute of it. We added Little Dude through adoption, adding a whole new dimension to our family. We have an eclectic mix of pets: dogs, cats, birds and fish. I love to cook and try new techniques to turn ordinary into extraordinary. Crafty by nature, I take on a lot of unique projects and enjoy seeing the end result. My favorite, of course, is making my own wine out of fruits and grapes. Experiments with water currently underway. I blog about the joys of parenting, family, friends, life, love and anything else that strikes my fancy. I do enjoy doing reviews and giveaways for products I use, believe in and can stand behind.
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7 thoughts on “The Rack of Pork Experiment #CostcoPork

  1. I have never cooked a rack of port or even heard of a rack of pork but I am extremely grateful that it’s finally Pork Month — one of my favorite months of the year. Oink!


  2. Interesting… I have never heard of rack of pork but am dying to know how you are going to cook it and how it is going to taste. Is it fatty? I bet it is flavorful and delicious! It is huge though!!

  3. Pingback: The Rack of Pork Expriment…Success! #CostcoPork + a Giveaway! — Stacy Uncorked

  4. Pingback: The Rack of Pork Expriment…Success! #CostcoPork + a Giveaway …

  5. I made 2 racks of pork last night for 10 people. I had purchased at Costco last week. The bones came nicely frenched. Seasoned only with salt and pepper, placed on rack in shallow baking tray. Started at 500 degrees with oven set on convection roast, cooked this way for about 15 minutes. Started to get nicely browned, so I then turned oven to 350 degrees regular bake, placed probe thermometer in from end to center of meat on the biggest piece. Baked until temp came up to 145 degrees, removed from oven, covered with foil, and rested about 1/2 hour until the veg and rolls were done. The meat was tender, juicy, and delicious, with no trace of pink in the center, and a little bit of pink near the bones. Next time I will remove at 140 degrees and rest 1/2 hour, because we like a trace of pink in the center. If you like it totally cooked with no pink, cook to 145 and remove / rest. Resting is a vital part of the process!! Extremely easy to fix, looked like a million bucks! impressive party food.