From sous vide barbecue ribs to pressure cooker pasta sauce, let these recipes transport you to a pork-filled paradise.
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Stir-fried rice noodles with shrimp, pork, and vegetables.
A tonkotsu just like the one at your favorite ramen shop.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Red beans and rice are good right away, but they're even better the next day.
An easy, pull-apart-tender, extra-porky roast.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Thick, hearty, loaded with flavor, and entirely customizable.
You don't need an earthen pit to make this.
Bring these beans to your next potluck and wait for the compliments to roll in.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Oven-cooked pulled pork that will please even the purists.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
The undisputed king of the taco cart.
A transporting cold-weather pasta dish.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Keep it traditional with this sage and sausage dressing.
Use the grill to coax the most flavor out of your pork this Memorial Day weekend.
All the recipes you need to make an impressive Easter ham—sous vide, maple-glazed, mustard- and brown sugar–rubbed, and more.
Sous vide your way to perfect pork.
Roast pork shoulder leftovers are perfect for recipe riffing.
The magical salume that will change how you cook.
When (and when not) to use guanciale, bacon, pancetta, and salt pork.
Never panic at the butcher's counter again.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
We've tested just about every way, and then some.
This old-school pan-cooking method is still worth taking for a spin.
Perfect pork tenderloin, every time.
Everything you need to know to stuff an omelette right.
Never overcook a pork chop again.
Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.
The tricks for ribs without any chewy cartilage.
Juicy, perfect chops, time and time again.
Grind your own meat for juicier sausages and more flavorful burgers.
We hunt down the best supermarket brands of bacon.
Pork ribs haven't always been a barbecue staple.