From sous vide barbecue ribs to pressure cooker pasta sauce, let these recipes transport you to a pork-filled paradise.
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Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
You don't need an earthen pit to make this.
No smoker? No worries.
Can you make great chile verde without Hatch chilies? Yep.
A BLT is a tomato sandwich, seasoned with bacon. (And lettuce.) From this basic premise, all else follows.
Perfectly cooked Italian sausages, with a classic sweet-and-sour accompaniment.
This all-belly porchetta is as rich and crisp as it comes.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
This will rival any burger out there.
The Kind of Spam You Want to Get
Two sauces and a marinade for extra-tasty pork.
A descendant of paella, with all the global flair of New Orleans mixed in.
All you have to say is bacon bread crumbs.
Juicy cutlets with crisp, golden-brown bread crumbs and sweet-and-savory sauce.
An easy weeknight dinner that's fully loaded with flavor.
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.