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.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
A tonkotsu just like the one at your favorite ramen shop.
You don't need an earthen pit to make this.
An easy, pull-apart-tender, extra-porky roast.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
Skewer and charcoal-grill your al pastor for miniature, at-home trompo rotisserie-cooking.
Oven-cooked pulled pork that will please even the purists.
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.
Bring these beans to your next potluck and wait for the compliments to roll in.
A gochujang-spiked marinade turns up the heat for this Korean barbecue pork.
Bring Thai street food into your backyard with these simple skewers.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
No smoker? No worries.
Pork chops with a sweet-and-savory caramelized crust.
The undisputed king of the taco cart.
Juicy cutlets with crisp, golden-brown bread crumbs and sweet-and-savory sauce.
There's nothing dry about these babies.
The slow-cooked, crisply charred effect, no rotisserie required.
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.
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.