pork

Yucatan Pork Stew with Ancho Chiles and Lime Juice

Butcher-chef Tia Harrison finds making stew a versatile way to use cuts like pork shoulder, shanks and belly. Here she cooks the stew with pleasantly bitter ancho chiles.

Pork Meatballs with Cashew Curry[o

Thickened with a touch of cashew flour, this velvety-smooth curry has big flavor. Milk-soaked bread keeps the meatballs light and fluffy.

Slow Cooker Barbecued Pulled Pork

Serve the pulled pork with coleslaw and pickles, or mound it on hamburger buns and top with coleslaw and thinly sliced onion and dill pickles.

Pork Curry Tostadas

Braising pork with pickled chiles, spices, coconut cream, and stock creates a rich curry for these tostadas influenced by cuisines around the world.

Pork Saltimbocca with Swiss Chard

Swap out the veal for prosciutto-wrapped pork loin in this take on the Roman classic.

Roasted Pork Tenderloin with Warm Plum Vinaigrette

Sliced pork tenderloin is served with smoky “masa crisp,” sweet dried fruit vinaigrette, and fresh fennel salad in this recipe from chef Claudette Zepeda.

Pork Loin Stuffed with Apples and Pumpkin Seeds

Preheat the oven to 475°. In a large bowl, toss the Lady apples with the remaining 2 tablespoons each of cider vinegar and olive oil.

Roasted Pork Shoulder

If you wish, serve half of the roasted pork one night and save the rest for making Pork Stroganoff later in the week.

Braised Pork with Ginger Pickled Shishito Peppers

Braised pork over rice with a fried egg and pickled peppers may sound eclectic, but "it's a combination of two of my favorite Japanese dishes," Sang Yoon explains: donburi (meat and an egg with rice) and kakuni (slow-braised pork served with hot mustard).

Moo Shu Pork

This iteration of the classic Chinese dish of stir-fried pork, egg, and mushrooms is served with a tangy peanut butter-hoisin sauce.

Garlic and Spice Rubbed Pork Loin Roast

This delectable bone-in pork loin boasts big flavor with little effort. Simply make the garlicky spice rub in the food processor, spread it over the meat, and pop it in the oven.

Roasted Pork Tostadas with Citrusy Cabbage Salad

This tender citrus-and-herb-roasted pork shoulder pairs with chewy hominy and crunchy radishes and cabbage—Justin Chapple likes to serve the pork salad family-style, and let guests pile their own tostadas high with their favorite toppings. The pork reheats beautifully, making this dish easy to prepare up to 2 days ahead; toss the dressing with the reheated pork and remaining salad ingredients just before serving. Substitute black beans for hominy, if desired.

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