Pork/9 recipes

Add a traditional Mexican taste to your pot roast with this succulent recipe that brings families together at the dinner table.

Bring your family or friends together with this succulent pork roast that is simmered to perfection in ginger ale.

Spice up your crockpot with this simple recipe where pork ribs are marinated with garlic and barbecue sauce.

Make your ribs feel special with this easy-to-follow crockpot that will have dinner ready in a flash!

Tender pork simmered in savory stir-fry marinade, wrapped in delicate rice paper with crisp lettuce, fresh herbs, and fragrant rice powder. Classic Vietnamese street food.

Carne adovada is a New Mexican classic where pork chops soak overnight in a bold red chile sauce with garlic and oregano, then cook low and slow until fork-tender and drenched in smoky heat.

Garlic-rubbed pork chops pan-fried golden brown, served alongside rustic sage and butter smashed potatoes. A complete comfort dinner in one hour with just 7 ingredients.

Homemade venison sausage with a 50/50 venison-pork blend, garlic, salt, and black pepper. A simple family recipe for making bulk sausage from ground deer meat.

Pork piccata sandwiches with lemon pepper-crusted pork loin cutlets seared in butter, served on buns with fresh lemon wedges and tomato. Ready in 25 minutes.

Maine-style clam chowder simmers ground clams, salt pork, potatoes, and onions in evaporated milk for a brothy, no-flour Down East soup. The lean New England original, served with crackers.

Maine clam chowder simmers ground clams with salt pork, onions, and potatoes, finished with evaporated milk. Old-fashioned New England chowder with deep coastal flavor.

Rotisserie barbecued leg of pork spins a whole leg over coals, basted with a brown sugar, mustard and clove glaze for a sticky-sweet crust over hours of slow rotation.

Pigs in a blanket the old-country way: cabbage leaves wrapped around sausage and rice, layered with sauerkraut, tomatoes, and browned pork chops, then braised low and slow until everything melts into one pot.

New England beans: canned pork and beans dressed up with real maple syrup, ketchup and chunks of ham, then simmered into a sweet-savory side in about 15 minutes. A fast shortcut to classic New England maple baked beans.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.