300 salt pepper pork recipes

Slow cooker chicken and pork cubes marinated in red wine, beef stock, tomatoes, garlic, and rosemary. Set it, forget it, and come home to fork-tender meat after 6 to 8 hours.

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.

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.

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.

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.

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.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

One-pot Mediterranean pork with new potatoes, green beans, oregano, and a bright lemon finish topped with crumbled feta cheese. A hearty weeknight dinner in about an hour.

Slow-simmered pork burrito filling with cubed pork, jalapeno, bell peppers, cumin, oregano, and green chiles. Browned and braised until fork-tender for stuffing into warm tortillas.

Homemade mild Italian sausage, bulk sausage is easy to make at home and just a bit more work to stuff.

A scrumptious variation of meat loaf that is made with succulent pork and savory beef.

Homemade sweet Italian sausage with ground pork, fennel, coriander, garlic, and parsley. No casings, no special equipment. Mix, shape, and cook or freeze for up to three months.

Pork spareribs marinated overnight in a coriander, garlic, lemon, and chili paste, then baked until caramelized and falling off the bone. Feeds a crowd with just 8 ingredients.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.