Tender pork cooked in a savory-sweet sauce with soy, ginger, garlic and chili, then spooned into crisp butter lettuce leaves. These can be prepared quickly in a pressure cooker or cooked low and slow in a slow cooker, with plenty of fresh toppings for serving.
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| Garlic-Ginger Pork Lettuce Wraps |
Tender, smoky baby back ribs prepared using the classic 3-2-1 method—three hours of smoke, two hours wrapped with brown sugar, honey and apple juice, then finished directly on the grill with barbecue sauce. Apple pellets add a mild, slightly sweet smoke that pairs especially well with pork.
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| 3-2-1 Baby Back Ribs |
A hearty Italian-style grilled cheese filled with crispy bacon, wilted spinach and arugula, garlic, mozzarella and Fontina. The sandwiches are cooked in the bacon drippings and weighted while grilling for an extra-crisp crust and beautifully melted cheese.
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| Garlicky Bacon and Spinach Grilled Cheese |
Homemade bacon begins with a simple dry cure of kosher salt, curing salt, brown sugar and maple syrup. The pork belly cures in the refrigerator for seven days, developing its characteristic bacon flavor before it is ready for the next step—drying and smoking.
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| Bacon Cure |
These BBQ ribs are easy to prepare and cook low and slow in the oven until tender and nearly falling off the bone. A brown sugar and spice rub gives them plenty of flavor, while a final coating of barbecue sauce is caramelized under the broiler or on the grill.
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| Oven BBQ Baby Back Ribs |
A low-and-slow smoked pulled pork made with pork shoulder injected with a honey-bacon BBQ marinade, coated with yellow mustard and dry rub, then smoked over apple wood until tender with a deeply flavorful bark. This recipe makes a large batch that’s ideal for vacuum-sealing and freezing for future meals.
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| Pulled Pork |
Tender pork chops stuffed with a creamy mixture of spinach, sun-dried tomatoes, goat cheese and cream cheese, then pan-seared until golden. A light lemon-Dijon pan sauce brings everything together, making this an impressive but surprisingly easy dinner.
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| Stuffed Pork Chops |
Bone-in pork chops are gently braised in white wine with preserved lemon, green olives and fresh herbs until tender and flavorful. A touch of sugar helps the chops develop a beautiful golden crust, while roasted cherry tomatoes make a colorful and delicious accompaniment.
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| Pork Chops with Green Olives Preserved Lemon |
A sweet and tangy marinade for ribs made with orange juice concentrate, brown sugar, ketchup, soy sauce and ginger. The ribs are first simmered until tender, then marinated and finished under the broiler while being brushed with the flavorful sauce.
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| Sheila’s Country Pork Rib Marinade |
A rustic Italian-style pork shoulder braised slowly with sage, rosemary, garlic and onions. Milk added during the final stage of cooking creates a rich, savory sauce that is puréed with the onions and served over the tender pork. Excellent with orzo or noodles.
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| Italian Pork Braise |
A classic center-cut pork loin roast seasoned simply with oregano and garlic, then finished with a glossy currant jelly and sherry glaze. The flavorful pan drippings are used to make a rich, creamy gravy with chicken broth, sherry and half-and-half.
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| Pork Loin Roast |