A NEW WAY TO FRY BACON by GARY ESTESS

HOW MANY TIMES HAVE YOU WANTED TO FRY A LB.OF BACON IN A SMALL PAN THIS WORKS VERY GOOD AND IT TASTE BETER THAN FLAT. I DO 1 LB,IN A 12 INCH PAN.

Lone Star Pork & Cabbage by Tracy Morris

We didn't eat a lot of pork in my house growing up. I grew up thinking that beyond ham and bacon, pork was something that Yankees eat. And yes, we did use that term. Still do in certain parts. I was a little crazy about folks from the northeast as a young woman. I get along peculiarly well with people who hail from The City (as those…

Spicey Pulled Pork by Patrick Travis

This is a braised pulled pork that makes a great sandwich or use it for a tex-mex taco salad. Use an inexpensive cut of pork as it will cook until tender and it shreds easily with a fork.

Grilled Pork Loin with Pineapple Salsa by Chuck Trimble

Adjust the level of sweetness or heat in the salsa as a perfect compliment to the smokey-citrus flavor of the pork. I have had great success using much larger pork loins and putting them on my smoker for larger gatherings. Leaving the pork in the marinade for 24 or more hours will produce more intense flavors in the meat.

Sausage-Bacon-Apricot Kabobs by Chef Smith