Pork/53 recipes

Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.

French Canadian tourtière with seasoned ground pork in a double-crust pie, spiced with savory, cloves, and celery salt. A Quebec classic that freezes for up to 5 months.

Authentic Polish kielbasa made from scratch with hand-ground pork shoulder, marjoram, mustard seed, and a 1:3 fat-to-lean ratio for sausages that snap and stay juicy on the grill.

Traditional slow cooker baked beans made from dried white beans with molasses, brown sugar, salt pork, and Dijon mustard. Low and slow for 13 hours until thick and smoky.

We have updated this spicy cajun recipe with more clear directions and adjusted it to be less spicy and use less salt.