Pork recipes

These kabobs are served with a greek pasta salad. Filling and delicious.

I did mine in my slow cooker and used Boston butt instead of a roast. I let it go on low for 10 hours. Fabulous!

This is one of my old tried and true recipes. The original recipe card is so faded that I can hardly read it!

Grilled pork chops marinated 6 hours in olive oil, white wine vinegar, garlic, peppercorns, bay leaf, and dry mustard. A simple Mediterranean-style marinade for thick-cut chops.

South Carolina style pulled pork. Both grilling and finishing in the oven reduce the cooking time while the authentic mustard based rub and barbecue sauce deliver bright tangy tender pork.

Fluffy steamed buns filled with sweet Chinese BBQ pork. These dim sum favorites take time but reward with pillowy soft dough and savory-sweet char siu filling. Makes 12 buns.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

Slow roasted (in a slow cooker) pork ribs in golden mushroom soup.

Apple cranberry pork roast: pork slow-cooked over onions and apples in a spiced, sweet-tart cranberry sauce until fork-tender. A cozy, hands-off fall Sunday supper from the crockpot.

"A Contest winning recipe from Oma Rollison (my mother) featured in Reminisce Magazine with her now famous Banana's 'N Cream Bundt cake. A San Diego, Calif. newspaper once dubbed her "The Queen of Country Cooking." (I guess the apple never falls far from the tree.) She's no longer with us, but her wonderful recipes are."

Spice up your pork roast this summer with this recipe that creates a sauce made out of orange juice and soy sauce.

An easy no fuss soup for your crockpot or on the stovetop.

Easy crock pot pork chops, slow cooked and smothered with apples and cabbage. A German-style slow cooker pork chop recipe.

A Mexican twist for your slow cooker. Packed with flavor, lean pork in a tangy tomatillo sauce.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Turn off the barbecue, and get ready to make some stew! You can add a variety of seasonings to spice it up, perfect for the summer!