101 roast pork recipes

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Pork BBQ sauce with a massive dose of garlic, minced onion, tiger sauce, Worcestershire, and mustard. A bold, no-cook marinade designed to be stabbed deep into a roast.

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

Raisin cranberry relish with Granny Smith apples, golden raisins, dried apricots, and lemon zest, simmered with cinnamon. A fruity, tangy condiment for turkey, ham, or roast pork.

Creamed cucumbers boil cucumbers tender, then toss in a paprika-spiked béchamel of butter, flour, and milk. A vintage Scandinavian-leaning side dish for fish and roast pork.

Gingered figs simmered in molasses and sugar until plump and tender. A warm, spiced fruit condiment for ham, pork, roast beef, chicken, or steak.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Rhubarb orange sauce: a tart-sweet sauce simmered from fresh rhubarb, orange juice, and sugar. Perfect with roast duck, pork, or poured warm over vanilla ice cream.

Traditional German braised red cabbage with Granny Smith apples, red wine, and a splash of vinegar to lock in the ruby color. Sweet-tart side dish for pork roast, sausages, and holiday tables.

Baked rice casserole with green onions, celery, butter, and sage simmered in chicken broth. A simple savory side dish that pairs with roast poultry or pork.

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.

Honey and lemon glaze with crushed pickling spices for ham, poultry, or pork roasts. Four ingredients, 15 minutes, and a sweet-tart-spicy coating that caramelizes beautifully.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

Orange rice pilaf cooked in fresh orange juice with orange zest, celery, thyme, and sauteed onions. A bright, citrusy side dish that pairs with poultry, pork, and holiday roasts.

Pecan rice melange marries chewy wild rice and tender long grain rice with toasted pecans, butter, and fresh parsley. A nutty, herbal side that holds its own next to roast chicken or pork.