152 salt pepper pork recipes

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Luther's barbecued ribs char on the grill while basted with Florida-style sauce: butter, cider vinegar, horseradish, lime, and ketchup. Tangy, hot, and butter-rich basting for an hour.

Tourtiere is a classic French-Canadian pork pie with seasoned ground pork, mashed potatoes, nutmeg, and allspice baked in a flaky double crust.

Cape Cod fish chowder with fresh haddock, crispy salt pork, potatoes, and creamy milk broth. A hearty New England classic built on homemade fish stock for real depth.

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.

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

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

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.

Homemade sweet Italian sausage made from coarse-ground pork shoulder seasoned with fennel, sage, garlic, and white wine. Stuff into hog casings or shape into patties for a fresher, more flavorful sausage than store-bought.

Roasted pork tenderloin and vegetables glazes pork, sweet potatoes, corn, and onion with an apple-jelly-and-mustard brush for a complete sheet-pan dinner for four.

Make your spareribs feel special with this simple recipe that calls for sauerkraut, cabbage and apple slices.

Pork, potatoes and mushrooms flavored with crushed coriander seed.

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.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Homemade Italian sausages with fennel, coriander, caraway seeds, and red pepper flakes stuffed into natural hog casings. Medium-hot heat with a real butcher shop flavor.

Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.