Serious Eats / Eric Kleinberg

Pork is a delightful ingredient to work with and finds its way into our most cherished meals. Not only that, but it’s a often a simple ingredient that comes together easily to make a meal. If you’re struggling to decide on what to do with a sale-priced pork shoulder (or simply have pork on your mind), here are some pork recipes to get you going.

Easy Grilled Pork Tenderloin

Serious Eats / Amanda Suarez

Salting in advance and grilling over high heat are the key steps to great grilled pork tenderloin. If the weather is not ideal for grilling, consider Kenji‘s pan-roasting method, or opt for our ultra-juicy sous vide tenderloin.

Easy Oven-Cooked Pulled Pork

Serious Eats / J. Kenji López-Alt

There’s nothing quite like low and slow barbecued pork that comes out silky and tender, with a crusty and crunchy bark after many hours at low heat in a smoker. If you don’t have the time (or equipment) to smoke a pork shoulder for the better part of a day, this recipe for oven-cooked pulled pork is a delicious stand-in for the real deal and requires a fraction of the effort. Set it in the oven and forget about it for hours until the perfectly tender pork is done.

Ultra-Crispy Slow-Roasted Pork Shoulder

Serious Eats / Julia Estrada

This basic recipe guarantees pull-apart tender meat and ultra-crisp skin. For a more flavorful roast, try Kenji‘s recipe for Cuban-style mojo-marinated pork shoulder, or Sasha‘s Thai-inspired roasted pork shoulder feast.

Oven Barbecue Pork Ribs

Serious Eats / Vicky Wasik

Want smoked ribs but don’t have a smoker? This method produces tender, juicy pork ribs in the oven with real smoked flavor. For another indoor option, try our sous vide method, or our recipe for char sui-style spareribs. If you have a good barbecue setup and the weather’s looking nice, try our recipe for Memphis-style dry ribs.

Laab Moo Isan (Thai Isan-Style Minced Pork Salad)

Serious Eats / Vicky Wasik

This bright, spicy, and refreshing salad is made by gently cooking coarsely ground pork and tossing it with shallot, scallions, fresh herbs, and an assertive dressing made with lime juice, sugar, fish sauce, and dried chiles.

Bún Chả Hanoi

Serious Eats / Vy Tran

This quintessential northern Vietnamese dish features charred pork patties and pork belly slices bathed in a steaming dipping sauce served alongside tender rice noodles, fresh herbs, and crunchy pickles for a satisfying meal.

Sizzling Sisig (Filipino Crispy Pork with Eggs)

Serious Eats / Rezel Kealoha

This iconic drinking snack that has it all—a variety of crispy pig parts, chicken livers, and a punchy, acidic dressing. For another delicious Filipino method for serving pork, check out Yana‘s recipe for kilawin.

Gamja-tang (Korean Pork and Potato Stew)

Serious Eats / Vicky Wasik

Pork spareribs, cabbage, and large, tender chunks of potato and daikon come together in this perfect cold-weather Korean stew. Doenjang and gochugaru give the broth a wonderfuly savory heat.

Guaydtiaao Tom Yam Moo Saap (Tom Yam Noodle Soup With Minced Pork)

Serious Eats / Amanda Suarez

This spicy, salty, porky, sour Thai noodle soup is topped with soft-boiled eggs, pork balls, minced pork, and fried wontons, making it a hearty one-bowl meal. For another take on Thai pork noodle soup, see Derek‘s recipe for guaydtiaao moo nam sai.

Vietnamese Grilled Pork Chops With Chilled Rice Noodles

Serious Eats / Emily and Matt Clifton

This Vietnamese classic is an ideal summer entrée: thin pork chops are marinated in a mixture of lemongrass, fish sauce, and shallots, lightly charred on a grill, and served on a bed of vermicelli with carrot-daikon pickle, cucumbers, herbs, peanuts and nuoc cham.

Charcoal-Grilled Al Pastor Skewers

Serious Eats / Vicky Wasik

The key to making tasty al pastor at home without a trompo? Think small. These al pastor skewers have an ideal ratio of crisp, charred edges to tender marinated pork, thanks to their small size. For another flavor-packed method of cooking pork on a stick, try these Thai-style moo ping skewers.

Jamaican Jerk Pork

Serious Eats / Lorena Masso

For great Jamaican jerk pork at home, start with an intensely spicy and salty marinade, then smoke it low and slow on a charcoal grill.

Easy Pressure Cooker Pork Chile Verde

Serious Eats / Eric Kleinberg

This deeply flavored chile verde requires only 15 minutes of hands-on work. For a braised pork dish that favors dried chiles, see our recipe for carne adovada.

Stir-Fried Lo Mein Noodles With Pork and Vegetables

Serious Eats / Qi Ai

This flavorful one-pot stir-fry is quick, colorful, and perfect for a weekday night. For a stripped-down pork stir-fry that’s perfect for topping a bowl of rice, try Sho‘s recipe for butaniku no shogayaki.

Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork)

Serious Eats / J. Kenji López-Alt

Crisp, juicy, and tender carnitas are the undisputed king of the taco cart, but they’re even better when cooked sous vide. For a more laid-back recipe that cooks up in half the time, see our recipe for no-waste carnitas with salsa verde.

Pork Vindaloo

Serious Eats / Prasanna Sankhe

The “vin” part of the name here is derived from the Portuguese word for wine or wine vinegar, while the “aloo” translates to garlic. What the name doesn’t hint at is the unapologetic spiciness of the dish, thanks to a generous quantity of dried Kashmiri chiles.

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