"In my opinion, the best cuts are pork butt, feet, shanks, [and] neck," Guzmán advises. Though the chef uses a combination of cuts, he still has his preferences.

Tough cuts should be cooked to a temperature between 170 and 210 degrees. You would think this leaves you with overcooked meat, but it's actually the secret to eliminating the toughest parts of pork.

So, which cut of pork is the best value, according to Dr. Sterle? “Loins are actually a loss leader for us,” she said. “So, we’ll see those pretty cheap most of the time.