585 pork tender recipes

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.

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.

Slow-simmered conch stew with salt pork, tomatoes, oregano, and potatoes. Two hours of low heat transforms tough conch into a rich, tender Caribbean-style chowder.

Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.

Braised pork shoulder chops with sliced pimento-stuffed green olives. Garlic-rubbed and dredged in flour, simmered tender in their own juices. Old-school stovetop comfort.

Zesty barbecued ribs: pork ribs simmered tender first, then grilled or broiled with a homemade ketchup-lemon-brown sugar barbecue sauce. The classic American backyard technique.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

Chicharron en salsa verde features crispy pork rinds simmered in a tangy tomatillo and serrano chile sauce until tender. A classic Mexican comfort dish served with warm tortillas and refried beans.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Hickory-smoked BBQ pork ribs rubbed with olive oil and barbecue spice, then slow-smoked for tender, fall-off-the-bone meat with a sticky sauce finish.

Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Tender pork stir-fried with carrots and celery in tangy-sweet plum sauce. This Cantonese classic is packed with ginger flavor and ready in just 30 minutes.

Southern-style chopped barbecue pork shoulder rubbed with crushed red pepper, slow-roasted with vinegar, and tossed in tangy barbecue sauce. Fall-apart tender with serious kick.

German-style veal breast stuffed with seasoned ground beef, pork, lemon, and nutmeg, braised low and slow with paprika, cloves, rosemary, and bay leaves until fork-tender.

Fruit stuffed pork chops filled with diced apples, pears, and cinnamon-raisin bread crumbs, simmered until tender and served with glazed apple rings. An elegant fall dinner.