Biscuit Calzone by Culinary Envy

Biscuit Calzone is the perfect bite, filled with layers of mind-blowing pizza cheesy toppings. All the goodness without the fuss!

Chipotle Rubbed Pork Rib Chops Grilled Using the “Reverse Sear” Method by Robyn Medlin

I’ve been hearing about this reverse sear method for a while now so I finally broke down and tried it with a beautiful set of Pork Rib Chops. What is a Pork Rib Chop exactly? A pork rib chop is essentially a pork chop cut from the rib roast be can…

Ham Burgers by Stephen Crout

I like those ham steaks you get at the supermarket, the big ones with the little round bone. I like to grind them up and make burgers. The ham is quite salty, so I start with a 10-minute simmer in water, then cool down and put through my meat grinder. I suppose one could use a food processor, although the texture won't be as fine or…

Carne a la Gringo by Gene Sakahara and Sam Bozzo

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.

Easy summer ribs by Shawn Brunais

This recipe is nice for summer because you don't have to heat up the house or baby sit the ribs, they do themselves.

(August) Bonaparte d'août by Les Cochren

Deboned Neckbones created on Napoleon's birthday- August 15th Slow Cooked Pork served with Parmesan Cheese, peppers and onions on a French Roll or Buttered Croissant

Chinese BBQ Pork (Char Siew) by Navaneetham Krishnan

Glossy, succulent and tender pork slices were accompanied with garlic chili sauce, cucumber slices, spring onion curls and rice.

Cherry and Goat Cheese Stuffed Pork Loin by Culinary Envy

Easy, delicious and healthy roasted Cherry and Goat Cheese Stuffed Pork Loin is overflowing with flavor.

Mexican Pork Chops by Misty Bown

From Not Your Mother's Slow Cooker Recipes for Two P 142 Cooker 1 1/2 - 3 qt Setting & Cook Time High 3-4 hours

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.

Jerk Pork by carie james- dolabaille

This is a recipe I made up for my taste.This receipe doesn't have to be for pork only it can be for chicken

Chili-Glazed Pork Ribs by Kathy Foster

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