Pork recipes

Country baked beans slow-cooked from dried beans with molasses, salt pork, dry mustard, and clove-studded onions. A from-scratch crockpot recipe with deep, smoky-sweet flavor.

Cajun grilled pork chops rubbed with paprika, cayenne, sage, garlic powder, and black pepper. Thick-cut chops coated in a homemade Cajun spice blend and grilled over medium-high heat for a smoky, spicy crust.

Kare-kare is a rich Filipino meat and vegetable stew in peanut sauce, simmering pork hocks and stewing beef with eggplant, green beans, and annatto-tinted oil. Serve with rice and bagoong.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

Pork chops baked over sauerkraut, crushed pineapple, and sliced potatoes with brown sugar. A hearty German-inspired sweet and sour casserole with tangy, fruity flavor.

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

San Francisco chops with pork seared golden then simmered in a glossy soy-sherry sauce with garlic and red pepper flakes, ready in 30 minutes.

Tender pork ribs simmered until fork-tender, slathered in tangy vinegar-based barbecue sauce, and grilled to smoky perfection. This old-school method guarantees fall-off-the-bone meat with a caramelized crust every single time.

A succulent ribs dish that can satisfy anyone's hunger! Just remember to bring the napkins!

Surprise your spareribs with this simple recipe that uses pickling spices and prepared mustard.

A big-batch venison sausage blending ground deer meat with lean pork, seasoned with black pepper, cayenne, sage, and a touch of honey for sweetness. Twelve pounds of sausage for the freezer.

Spaghetti with pork chops simmered in tomato soup sauce with onion and green bell pepper. A retro weeknight pasta with pantry-staple ingredients.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Kerry casserole layers pork belly, smoked bacon, sliced potatoes, mushrooms, and onions with rosemary and stock, then slow-bakes until the top is golden and crisp. A hearty Irish one-pot supper.

Traditional Quebec cretons (pork spread) slow-cooked with bread crumbs, milk, onion, and warm spices like cloves and cinnamon. A classic French-Canadian breakfast spread served cold on toast.

Tourtiere, a traditional French-Canadian pork pie seasoned with sage, thyme, cloves, and dry mustard. Ground pork and mashed potato filling in a double-crust pastry.