63 pork chunk recipes

A simple and savory dish that can be made in the convenience of your home, courtesy of your crockpot.

Slow cooker Southwestern beef and pinto beans with salt pork, red chili, cumin seeds, and tomato paste. Set it and forget it for 9-10 hours of hands-off cooking.

For starters, the water, beer and sugar take this recipe in the wrong direction. Substitute these ingredients with red wine. Also, forget the pork - this has not flavor in chili. Just add more beef. These small changes would have won them $40,000. I made those changes and had people chasing me for the recipe afterwards.

Cajun-style fried hand pies stuffed with ground pork and beef, onions, green onions, parsley, and a kick of red pepper. Crimped pastry pockets fried golden and crisp.

Two-meat meat loaf made with ground chuck and ground pork, bound with oatmeal and seasoned with allspice and thyme. Served with a whiskey-tomato pan sauce.

Spicy tamale pie with simmered beef chuck and pork shoulder, dried chile gravy, raisins, and olives under a cornmeal masa-style crust. Tex-Mex history on a plate.

Roquefort meat loaf rolls a three-meat blend of beef, pork and veal around a creamy Roquefort and bread filling, jelly-roll style. Sliced like a pinwheel for a dinner-party meatloaf with serious blue cheese punch.

Ambush your tastebuds with this savory chili made with succulent beef chuck, jalapeno peppers and red hot pepper sauce.

The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.

Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

Beef daube with shiitake mushrooms is a Provencal-style red-wine braise of chuck roast, salt pork, and dried shiitakes, served over small pasta with parmesan. Overnight marinade builds deep wine flavor.

Texas-style competition chili with cubed beef, pork, beer, mole, and masa harina. Slow-simmered for three hours with bold spice and no beans. Built for heat lovers.

Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

This no-beans chili packs a wallop with 5 pounds of beef and pork, 8 jalapeños, beer, bourbon, and a hit of molasses for smoky depth. Thick, meaty, and built to bring the heat.