Pork Recipes

There are lots of great Pork Recipes for holiday meals and everyday cooking. When pork is cooked properly, it will be moist and tender. Pork cooked until its just passed the pink stage will melt in your mouth.

Pork is the culinary name for meat from a domesticated pig. It was domesticated around 5000 BC. Before the mass production of pork in the 20th century, pork in Europe and North America was usually an autumn food. Pigs (and other livestock) went to slaughter in the autumn after being fattened up during spring and summer. Its now available for your pork recipes any time of the year, every day of the week.

I enjoy all forms of pork. Cooked, cured, smoked...they're all good. I slowed cooked a pork shoulder roast a couple of weeks ago and used it in different pork recipes. I cooked it in the oven over night on 200° F. and the next afternoon, it fell apart; making it perfect for pulled pork, burritos, baked beans, bean soup...and I can go on longer with ways I could use this meat. We have tomatoes still ripening on the vine and had some that needed to be used. Padre cooked a pork loin cacciatore using our fresh ripe tomatoes. What a delicious pork recipes this turned out to be. Take your normal pork recipe and open the door of creativity and discover what you can do it.

Pork Recipes

Savory Recipes for Pork

Baked Pork Chops and Apples
Garlic Roast Pork Loin
Roast Pork Loin with Sinner Stuffing
Hearty Baked Beans
Pineapple and Cranberry Baked Ham

Pork Chop Recipes

There are different systems of naming pork cuts in America, Britain and France.

American cuts are:

Cuts of Pork

  • Head - This can be used to make brawn, stocks and soups. After boiling, the ears can be fried or baked and eaten separately.
  • Spare Rib Roast/Spare Rib Joint/Blade Shoulder/Shoulder Butt

    - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". Not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. Boston Butt, or Boston-Style Shoulder, cut comes from this area, and may contain the shoulder blade.
  • Hand/Arm Shoulder/Arm Picnic - This can be cured on the bone to make a ham-like product, or used in sausages.
  • Loin - This can be cured to give back bacon or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, center loin roasts, and sirloin roasts come from the front, center, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat.
  • Fatback - The subcutaneous fat and skin on the back are used to make pork rinds, a variety of cured "meats", lardons, and lard.
  • Belly/Side/Side Pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
  • Legs/Hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), center, and shank (lower portion).
  • Trotters - Both the front and hind trotters can be cooked and eaten, as can the tail.
  • Spare ribs, or spareribs, are taken from the pig's ribs and the meat surrounding the bones. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.
  • Knuckles, intestines, jowls and all other parts of the pig may also be eaten.
  • Feijoada, the national dish of Brazil (also served in Portugal), is prepared with pork trimmings: ears, tail and feet.




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