We promised we’d tell you how to cook everything. And here we are sharing how to cook everything pig that you might find in our vending machines. If you custom order something porcine and you are not sure the best way to cook it, just ask. We’re happy to help. Check back for future posts on how to cook everything beef and lamb.


As silly as it sounds, pork stew is best for making pork stew. That said these cubes are also great as kebabs on the grill, if you’re in the mood for grilling. There are many ways to make pork stew – stew is wonderfully forgiving — but mainly it’s a simple three-step process: You brown the meat. You add liquid. You add other stuff (sweet potatoes and parsnips do well in a pork stew). And then you cook the meat low and slow for a good long while. Here’s how we approach pork stew.



Sometimes a name is deceiving. Country-style ribs aren’t from the ribs at all; they’re from the shoulder of the pig. This confusion can be forgiven, as they’re easy to cook and super flavorful. One of the many pleasures of country style pork ribs is how versatile they are. You can make them as you would ribs, cook them as you would a pork chop, or you can take it a step further and bread them, then bake them. When it’s cold out, we’re partial to slow-cooking these affordable “ribs.” Read this ode to country-style ribs’ “hidden virtues” from The New York Times, then follow the recipes to stew them with pears and sweet potatoes or braise them with chipotle.


There’s nothing not to love about tasty ground pork. It adds something special to just about everything — burgers, meatloaf, pasta sauces, dumplings, tacos, and ramen. But we especially love it – with lots of fennel seed — in meatballs. There are so many meatball recipes that call for ground pork, try a few of these Food Network ones see what you like best.


Some people prefer baby backs to spare ribs. They’re lean and tender and come from the upper part of the ribs, while spare ribs come from lower down, are meatier, and have a bigger bone. We love them both and they can be used interchangeably in most recipes, so it’s your call. There are so many ways to make ribs – from the smoker to the grill to the oven. We’ve covered the different methods you might want to consider if you’re new to rib making here. We’re currently interested in this New York Times recipe for Chinese-style barbecued ribs, which they’re calling “the best oven-roasted ribs ever.” The trick? Creating steam in the oven.


If you’re not already cooking pork belly at home, consider this an invitation. Yes, you can use it to home cure your own bacon, but it can also be used for ramen, banh mi, pho, or an Italian “gravy.” You can also, of course, just eat pork belly. Roast or braise it. This is one of those cuts to get creative with. Do a little research and if you decide to fry it, try using this crispy Serious Eats Filipino-inspired recipe. You might want to serve it with vegetables.


Let’s just get this out of the way: a pork butt is not a butt. It’s a shoulder. Meat cuts often have names that seem odd. If you’re interested in knowing where this name came from, read this. If you’re cooking for a crowd, look no further. Grab one of these large cuts of pork from our vending machines (bone in or bone out) and, since it’s a well-worked muscle, cook it low and slow with the fat side up. You can braise, barbecue, or roast – your choice. The end result could be pulled pork. Or it could be pernil. Either way, everyone will be thrilled.


We cut our pork chops about an inch thick and with a slight fat cap. We have them both with a bone and without. Pork chops are quick, easy, and versatile. They take well to just about any marinade. You can brine them. They also taste great covered with breadcrumbs. Josh Applestone cooks them differently depending on the season — in a wok or a cast-iron skillet. Come summer, he’s grilling them whole, then slicing them to serve over salad. The most important thing to remember is that pork, and especially boneless chops, are easy to overcook. “Pork cooks quicker than anything,” he cautions.


Rib tips are one of those things – if you’re a fan, you’re making them frequently. If you haven’t tried them yet, you might be hesitant. Don’t be. You can cook them the way you make pork ribs – wherever (smoker, oven, grill) and by whatever method you prefer, but you want to cook them low and slow for a good long while. Need a recipe? Try this. The results are meaty and just the right kind of chewy.


Here’s finally truth in naming of a cut: the tenderloin is the most tender part of the animal. Remember muscles that get worked hard in an animal’s life will be tougher (and need to be stewed, braised, or slowly cooked until tender), while an underutilized muscle, which is what tenderloin is, barely need to be cooked at all. You can season it any way you please, then brown all sides in a large, hot skillet, then transfer it to the oven. Or you can grill it. Just be careful not to overcook! For more inspiration here are 26 pork tenderloin recipes from Epicurious.

Got a favorite pork recipe? Send it our way.