Pork recipes

Smothered in sauce, these grilled ribs are messy, indulgent, delicious, and turn an everyday summer afternoon into a festive occasion.

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

Beef and pork stuffed inside crispy phyllo pastry.

Missouri-style grilled pork ribs with a vinegar-based marinade of chili powder, toasted cumin, brown sugar, honey, dry mustard, and paprika. Tangy, spicy, and smoke-kissed.

Caribbean-style roast fresh ham rubbed with a garlic, rum, brown sugar, and lime marinade, roasted alongside chayote squash. The citrus-rum crust caramelizes into a sticky, sweet-savory glaze.

Green chili con carne with cubed pork loin braised in tomatillos, fresh green chilis, cumin, and white wine in a pressure cooker. A New Mexican-style green pork stew.

Roasted pork shoulder on sauerkraut with juniper berries, grated apples, white wine, and bay leaves. A hearty German-style pork and kraut dish with deep, rustic flavor.

Pork tenderloin schnitzel in a Parmesan egg batter, sauteed in butter and finished with a lemon pan sauce. Thin, crispy, and golden in every bite.

Meatball paprikash with pork meatballs simmered in a smoky paprika and tomato sauce finished with sour cream, served over egg noodles. A Hungarian-inspired one-skillet dinner for four.

Smoked baby back ribs with a strawberry or raspberry jelly glaze and a brown sugar dry rub. A sweet-savory smokehouse classic with sticky, caramelized berry-glazed bark.

Oven-baked baby back ribs rubbed with brown sugar and celery seed, then glazed with a tangy homemade BBQ sauce. Fall-off-the-bone tender in about two hours, no grill or smoker required.

A three-meat loaf of beef, pork, and smoked ham crusted with breadcrumbs and corn tortilla mix, then braised in smoky chipotle sauce. Mexican-inspired comfort food that feeds a crowd.

These scrumptious and tasty arepas can be served as an appetizer or a main dish.

Sarma cabbage rolls stuffed with a three-meat filling of ground beef, pork, and ham with rice and paprika, simmered in tomato broth for over two hours until tender.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Italian-style mini meatloaves made with ground pork, Parmesan, and Italian seasoning. Ten individual portions glazed with ketchup for faster baking than a single large loaf.