A feast of tender chops, smoky pulled meat, and yes, the whole darn hog.
The secret is in the vinegar.
Sizzling-hot, refreshingly chilled, and loaded with flavor.
Pork chops with a sweet-and-savory caramelized crust.
Two sauces and a marinade for extra-tasty pork.
You don't need an earthen pit to make this.
Flame-licked, from top to bottom.
Simple, bold ribs with a spicy rub and a fruity, smoky apricot sauce.
These pork and pineapple kebabs taste way more complex than their simple preparation may suggest.
Cubed pork boosted with tangy sour orange sauce and sweet mango.
There's nothing dry about these babies.
Win at pork.
Pork shoulder is cut into steaks and rubbed with a mix of five-spice powder, brown sugar, and salt, then smoked with a sweet hoisin-honey glaze.
Smoky, sweet, and tangy ribs.
The slow-cooked, crisply charred effect, no rotisserie required.
Smoky ribs with an herbal and earthy rub.
Hello, pork wrapped in pork.
Sweet, smoky, spicy.
Perfectly tender and smoky.
No more dry, chewy chops.
A sweet and savory Filipino breakfast meat.
Succulent meat and crackling skin.
Ribs get a little Asian flair.
What started as just a way to use up leftover apple butter ended with one downright delicious piece of pork.
Tossed in a sauce of sweet-tangy cider vinegar, hot sauce, and chile flakes, our pulled pork is pretty darn close to the real deal.
A whole suckling pig gets juicy and crisp-skinned in your oven.