1,978 pork recipes

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Traditional Maine clam chowder with salt pork, potatoes, and fresh clams creates a creamy, briny bowl that tastes like the New England coast.

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

Spice up your crockpot with this simple recipe where pork ribs are marinated with garlic and barbecue sauce.

Make your ribs feel special with this easy-to-follow crockpot that will have dinner ready in a flash!

An old-school New England clam chowder built on rendered salt pork, a quart of chopped clams, cubed potatoes, and whole milk finished with butter. No flour, no cream, just pure Yankee tradition.

Turnips simmered in salt pork broth, half pureed and half cubed, thickened with a stream of cornmeal and finished with a touch of cream. A rustic, old-fashioned soup with deep, porky flavor.

Ham loaf made with ground ham and pork, saltine crackers, eggs, and condensed tomato soup. A classic Midwestern meat loaf that divides into four freezer-friendly portions.

Homemade venison sausage with a 50/50 venison-pork blend, garlic, salt, and black pepper. A simple family recipe for making bulk sausage from ground deer meat.

Schweines mit Bodabire und Aepfel is a rustic Swiss-German pork stew braised with potatoes, tart apples, and turnip in its own juices. Just eight simple ingredients.

Maine-style clam chowder simmers ground clams, salt pork, potatoes, and onions in evaporated milk for a brothy, no-flour Down East soup. The lean New England original, served with crackers.

Maine clam chowder simmers ground clams with salt pork, onions, and potatoes, finished with evaporated milk. Old-fashioned New England chowder with deep coastal flavor.

Pigs in a blanket the old-country way: cabbage leaves wrapped around sausage and rice, layered with sauerkraut, tomatoes, and browned pork chops, then braised low and slow until everything melts into one pot.

New England beans: canned pork and beans dressed up with real maple syrup, ketchup and chunks of ham, then simmered into a sweet-savory side in about 15 minutes. A fast shortcut to classic New England maple baked beans.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.