Recipes with pork shoulder

Pork shoulder in chanterelle sauce over buckwheat: tender pressure-cooked pork in a fragrant wild-mushroom sauce with herbs, spooned over nutty buckwheat. A rustic, comforting Eastern European plate.

Black bean chili built on two meats: cubed stewing beef and pork shoulder browned with onions, peppers and jalapeños, then simmered with tomatoes, cumin and a splash of red wine. Thick, smoky, deeply savory.

Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.

Cantonese barbecue pork (char siu): pork shoulder marinated in honey, hoisin, soy, and ginger, then roasted until glazed with sticky, caramelized edges. The glossy Chinatown classic, easily made gluten-free.

A gently seasoned homemade Italian sausage. Fennel seeds, oregano and a bit of garlic. Perfect for making up a batch of bulk Italian sausage for use in other recipes.

Make your own bulk Italian sausage at home with ground pork, fennel seeds, red pepper flakes, and a bold garlic punch. Season it your way, skip the casings, and freeze in batches for pasta night, pizza, and more.

Bratwurst Bramberger: a southern German pork-and-bacon sausage bound with milk and egg for an exceptionally tender, fine texture, seasoned with ground spices and stuffed into hog casings.

Use the slow-cooker and liquid smoke instead of grilling and wood chips. The result is outstanding, and the pork is packed with flavor.

Homemade Italian sausage with ground pork shoulder, fresh Parmigiano-Reggiano, Italian parsley, white wine, garlic, basil, oregano, and hot red chili. Stuffed into casings, air-dried overnight, simmered then browned.

This version of bratwurt (German sausage) contains just pork.

South Carolina style pulled pork. Both grilling and finishing in the oven reduce the cooking time while the authentic mustard based rub and barbecue sauce deliver bright tangy tender pork.

Hanz's Swiss-German bratwurst: a homemade pork and veal sausage seasoned with white wine and freshly ground spices, double-ground for a fine texture and stuffed into hog casings. An old family recipe.

Homemade small batch German sausage from Nürnberg.

This recipe for an indoor slow cooked (Crockpot) pulled pork takes inspiration from North Carolina. Instead of ham hocks it uses bacon and liquid smoke.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Sausage and pork jambalaya: authentic Cajun one-pot rice cooked with pork shoulder, smoked sausage, onions, and shallots. The real-deal Louisiana method with a crusty bottom and deeply spiced broth.