838 salt pepper pork recipes

An easy to prepare succulent pork chop that surely won't disappoint once it's time for dinner!

Texas Red Chili loaded with cubed beef, pork, and veal simmered three hours in chili powder and cumin. No beans, no tomatoes, just meat and heat the Lone Star way.

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

A wonderful rich flavored dinner sausage with Italian cusines.

Mexican-style chorizo made from ground pork shoulder, paprika, red pepper flakes, garlic, oregano, and vinegar. A bulk 10-pound sausage-making recipe stuffed into hog casings.

Always popular sausage is homemade breakfast sausage patties seasoned with sage, thyme, allspice, nutmeg, and a little brown sugar and cayenne. No casings needed, just mix, shape, and freeze. You control exactly what goes in.

Authentic Mexican chorizo made with pork, toasted ancho and pasilla chilies, whole spices, and vinegar. Cure it for 3 days and the flavor deepens into something store-bought can never touch.

Potée Auvergnate is the rustic French farmhouse stew of cabbage, beans, potatoes, and three kinds of pork (bacon, sausage, smoked chops) slow-braised together in one pot. Hearty mountain cooking from central France.

Cherry almond glazed pork loin roasted low and slow, then finished with a spiced cherry preserves glaze of cinnamon, nutmeg, cloves, and toasted almonds. A show-stopping holiday roast.

Pork and succotash stew with browned pork shoulder, lima beans, corn, and red peppers braised in broth with caraway seeds and finished with yogurt.

Homemade Mexican pork chorizo, ground pork blended with garlic, vinegar, oregano, cumin, cinnamon, and cloves. The mixture cures overnight, then crumbles into a skillet for tacos, eggs, or breakfast hash.

Competition-style smoked pork ribs with a paprika-heavy dry rub and a from-scratch vinegar-molasses BBQ sauce aged 2-6 weeks. Low and slow over hickory for 5 hours.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!

Slow-roasted chopped pork shoulder with a spicy red pepper rub, vinegar baste, and tangy barbecue sauce. Season it overnight, roast it low, chop it, and sauce it up for pulled pork perfection.

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.