Orange-Chipotle Pork Loin
You marinate a pork loin in a simple but potent mixture of orange juice, olive oil, brown sugar, garlic, and chipotles. After an overnight soak, the marinade is poured out and reduced down with more orange juice to create finishing glaze and sauce.
Grilled Pork Loin with Wrinkled Potatoes, Mojo Verde and Mojo Picón
Marinated with citrus and smoky, spicy pimentón, grilled pork loin is good; but with a duo of Spanish-style sauces—mojo verde and mojo picón—this Sunday staple is all the better.
The Best Juicy Grilled Pork Chops
The grill can be a thin-cut pork chop's worst enemy, but a thick-cut chops best friend. The unique ability to easily sear and roast on a grill is the magic to fantastic chops. .
Stuffed Pork Chops
If you haven't tired of that Thanksgiving dressing and are dearly missing the act of stuffing a bread mixture into a piece of meat, then this is the recipe for you.
Chili Rubbed Pork Chops with Corn Salsa
The combination of the juicy, spicy pork and sweet corn salsa brings together the freshness of summer vegetables with the taste of the grill.
Dried Fruit Stuffed Pork Loin
A sweet mixture of dried fruit is stuffed in the middle of a brined pork loin, then grilled.
Planked Maple-Mustard Pork Tenderloin
A maple plank lends a touch of woodsy flavor to this tender, juicy pork; which also has a faint sweetness that contrasts with the gentle spice and crunch of the mustard crust.
Honey-Thyme Roasted Pork Loin
Pork loin, lean, tender, and juicy, is doused in a honey-butter-thyme glaze, and then roasted until the honey bubbles up and sticks in a sweet-savory layer on the outside of the pork.
Apricot-Glazed Pork Tenderloin
Just slap a well-seasoned tenderloin on the grill, cook to 150°F, coating it with a mixture of apricot jam and spicy brown mustard in the last five minutes. That's all you need for this lip-smackingly sweet and tangy piece of pork.
Better Tacos al Pastor
The marinade includes anchos on top of guajillo chiles, and adding achiote paste to further deepen the color and flavor. This goes on thinly sliced pork shoulder, whose fat adds some moisture during a long cooking process.
Vietnamese Pork with Vermicelli Noodles and Nuoc Cham
Warm pork, mixed with the crisp lettuce and cool noodles, is the perfect one-bowl meal on a warm summer day.
Daeji Bulgogi, thin slices of spicy marinated pork, is an especially tender and flavorful preparation, with a unique and bold spiciness from gochujang, a fermented hot red pepper paste.
Smoked Pork Belly Marinated in Char Siu Sauce
The inside is moist, tender, and juicy—that's almost a given when so much fat is involved—and the outside has a great crust that holds the slightly sweet and salty flavor of the char siu sauce.
Serious Eats' Pulled Pork Sandwiches with Coleslaw
To get that great slow-cooked smokiness, the spiced and rubbed pork belly or butt is grilled over smoldering coals and wood chips until it gets all pull-apart-y.
Brined in a molasses-and-salt mixture then rubbed down, the pork butts are fall-apart-tender after 16 hours of smoking.
Pork Souvlaki with Pita and Tzatziki
Marinate cubed pork loin overnight in a mixture of olive oil, red onion, garlic, lemon juice, red wine vinegar, and Greek oregano, then skewer and grill.
Jerk Pork Skewers
The jerk flavors pair well with the accompanying honey-lime sauce, which had a cooling effect that balances out even spicier skewers.
As the name implies, the spice mixture that adorns the pork is of Moorish influence and gives the meat an exotic, earthy flavor.
How to Roast a Pig on a Spit
Everything you ever wanted to know about cooking an entire pit caveman style but were too afraid to ask.