Pork Tomahawk on Charcoal
The pork tomahawk is a thick, bone-in rib chop built for charcoal cooking. The bone holds the heat, the fat bastes the meat, and the charcoal adds a flavour that nothing else can replicate.
Cooking Time
Sear: 3–4 mins per side / Indirect finish: 10–15 mins depending on thickness
Internal Temp
70°C internal
Serves
1–2 per tomahawk
Best Cut
70°C internal
The Butcher's Tip
Season simply with salt, cracked pepper, and garlic. Sear over hot coals for colour and crust, then move to indirect heat to finish the cook. Rest for 5 minutes before slicing. The result is golden on the outside, smoky, and unbelievably juicy inside.
Why This Works
Cooking over charcoal gives pork a gentle smoky flavour while the bone helps retain moisture during cooking. Finishing over indirect heat ensures the pork cooks evenly without drying out.
Common Mistakes To Avoid
Cooking over flames
Flare-ups can burn the outside while leaving the centre undercooked.
Turning constantly
Allow the meat time to develop a rich caramelised crust before turning.
Skipping the thermometer
A meat thermometer takes the guesswork out of cooking thick pork cuts.
Serving immediately
Rest the pork before serving so the juices stay in the meat.
Quick Guide
01
Prepare the charcoal
Light your charcoal and allow it to develop a bed of glowing coals with an indirect cooking zone.
02
Season simply
Season the pork generously with salt, pepper and your favourite herbs or rub.
03
Sear first
Sear both sides over direct heat to develop a rich caramelised crust.
04
Finish indirectly
Move the pork to indirect heat until it reaches the desired internal temperature.
05
Rest before serving
Rest for 5–10 minutes before slicing.
Pro Tip
A little apple wood or hickory adds incredible flavour without overpowering the pork.
Did You Know
The long bone on a pork tomahawk isn't just for presentation. Bone-in cuts help retain moisture during cooking and add extra flavour.
More cooking tips
Need help choosing the right cut?
Our butchers are always happy to help.