Pork Chops, Pulled Pork, Ham, And More Pork Recipes

"All animals are equal, but some animals are more equal than others."Napoleon, Leader of the Pigs, from Animal Farm by George Orwell, 1945

It is said that the pig should be sainted because it is so reviled in life and revered in death. Certainly no other animal is so well used as a foodstuff. Chefs talk about cooking "everything but the squeal". There are sooooo many recipes for pork around the world. From rooter to tooter. Everything but the squeal is delicious. And it is all better on the grill or smoker.
Placeholder
Our recipes show you how to combine the best techniques known to make the ribs that will have your families and friends worshiping you. In Memphis, traditionalists swear that all you need is a dry rub. Is there any food more fun? More delicious? read more
Placeholder
How do you tell the difference between rib cuts? Learn all the names and characteristics of the different rib cuts and how to cook them. read more
Placeholder
Making bacon from scratch at home is easy and the results are much better than grocery store bacon. Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. It is a simple two-step process: Curing and smoking. read more
Placeholder
Here's the craziest "hot dog" ever, made of pure bacon spiced with jalapeño jelly and topped with crisp, sweet and sour slaw. This mouthful of joy could only come from the creative mind of the world's best traveled chef, Andrew Zimmern. It's perfect any time you want to wow the crowd at your BBQ and grilling cookout. read more
Placeholder
Whether you are new to the competition BBQ game or are a seasoned pro, this recipe for competition pork butt from top pitmaster Tuffy Stone is certain to better your results. This award winning pork butt is one of the many mouthwatering recipes in Tuffy's first cookbook, Cool Smoke: The Art of Great Barbecue. read more
Placeholder
Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without it you won't achieve the same flavor or deep red color of a traditional holiday ham. read more
Placeholder
Fans of Canadian bacon will rejoice this recipe for making flavorful smoked pork loin at home. Making Canadian bacon or back bacon is more like curing a ham than making American bacon. Order boneless loin (not tenderloin) if you want to make this. Irish bacon is made like Canadian bacon but without the smoking step. read more
Placeholder
Salty and sweet is the magic combo for bacon. Using honey for the sweet and adding spicy Sriracha takes it over the top, especially when you amp up the savory, meaty, umami flavors with hoisin and soy sauce. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. read more
This item is for Members-only
Placeholder
These flavorful and juicy burgers contain most of the same ingredients found in the Chinese restaurant classic, Mu Shu Pork (also spelled Moo Shu Pork). In this recipe, this dish is deconstructed and reconfigured as an Asian-inspired Mu Shu Pork Burger that is sure to wow your guests. read more
Placeholder
Looking to wow your guests this holiday season? Cut from a 10 or 12 bone rack of pork that is trimmed (Frenched) to expose the ends of the bones, a pork crown roast is the ultimate edible centerpiece. It is also perfect for filling with a flavorful stuffing as done in this recipe for smoked pork crown roast. read more
Placeholder
Take breakfast or brunch to new heights by hitting the grill with this simple recipe for grilled balsamic and brown sugar glazed ham steak. This delicious glazed grilled ham recipe is perfect with eggs, served alongside French toast, or even cooked for dinner. read more
Placeholder
Create the best ham you've ever tasted with this ultimate double smoked ham recipe. Ordinary store bought ham is taken over the top by slowly smoking it on the grill. The true star of the show, however, is the sweet and savory glaze composed of apricot preserves, honey, brown sugar, mustard, Worcestershire, and more. read more
This item is for Members-only
Placeholder
Make breakfast even better with this recipe for grilled breakfast bread bowls with candied bacon, egg, and cheese. Crusty rolls are hollowed out then filled with a slice of candied bacon, an egg, and grated cheese. The bowls are then smoked on the BBQ grill for an out-of-this-world breakfast bowl. read more
Placeholder
Just because you don't have time to fire up the smoker or grill doesn't mean that you can't enjoy full flavored BBQ pulled pork thanks to this simple set-and-forget slow cooker recipe. Cooked indoors over low heat for several hours, the seasoned pork butt emerges moist, flavorful, and fall apart tender. read more
This item is for Members-only
Placeholder
Step up your burger game with this recipe for Thai-style pork satay sliders with Asian slaw and spicy peanut sauce. Ground pork patties are seared to perfection then topped with a flavorful Asian inspired coleslaw and served with a homemade Thai peanut sauce similar to that served with satay meat skewers. read more

Pages

Placeholder

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

Mary had a little pig

Mary had a little pig,

She kept it fat and mellow.

And when the price of pork went up,

Dad shot the little fellow.

Mary had a little pig.

Her father shot it dead.

Now it goes to school with her,

Between two hunks of bread.

Related articles

Placeholder

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you help us, we’ll pay you back bigtime with an ad free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us. 

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

Placeholder

1) Try to post your question to the appropriate page.

2) Tell us everything we need to know to help such as the type of cooker and thermometer.

3) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login.

Moderators

 

Click to ask questions and make comments