Pork becomes lighter when it’s cooked, but it’s actually a red meat, according to the U.S. Department of Agriculture.
A protein called myoglobin determines the color of meat. Pork has more myoglobin than chicken or fish, so it’s considered a red meat.
If you think pork is “the other white meat,” thank the National Pork Board. It began that campaign to combat pork’s reputation as a fatty protein.