Barbecued Country Ribs with a beer and mustard glaze by Brett Ede

Braised pork chops by Brett Ede

Cumbed Pork Steaks with Sweet Banana Relish by Brett Ede

Rich tomato pork by Brett Ede

SMOKED TAMALES by GARY ESTESS

THIS IS SOMETHING THATS GOOD TO EAT WHEN GRILLING AS A SNACK.I HOPE FOOD NETWORK LOOKS AT MY PATENT.

BACON RAP TENDER LOIN by GARY ESTESS

WE DO THIS ON THE GAS GRILL AND THE GRILL-A SMOKER WORKS BETTER

Sausage-Bacon-Apricot Kabobs by Chef Smith

GRILLL-A COUNTRY STYLE RIBS by GARY ESTESS

WE FIXT THE RIB LAST NIGHT THEY WERE GOOD

Pork Fillets With Dried Fruit by Brett Ede

Bucatini or Spaghetti alla Amatriciana by CHEFMAURIZIO

Start today with a plate really known throughout Italy and beyond. A simple dish, but few can do. "Bucatini all 'Amatriciana", must be very well the classic spaghetti. This fantastic first course, has an ancient history. Everything comes from the creativity of pastors Rieti, near the "Village of Amatrice." In practice, the border…

Bratwurst & Granny Smith Salad by wyochef

A great side for that weekend BBQ or as a light lunch on it's own.

spare ribs with pineapple and molasses by Chez la mere

ala nigella lawson

Pork feet and red beans by Arturo Féliz-Camilo

A traditional Puertorican recipe. Enjoy!

Porchetta by John Allred

An alltime Italian favourite roast. Great warm or even served cold the next day.

20 minute pulled pork. by Bob Blanchard

This is a recipe I just came up with. I used the Pampered Chef Deep Covered Baker (Thanks Kayla) but I'm sure you could use any covered microwaveable dish.