For this North Carolina favorite, pork shoulder butt is slow roasted until falling apart, then served chopped or pulled with a spicy-vinegary sauce.

The secret to these tender, moist baby back ribs? Cook them low and slow in the oven, slather ‘em with sauce and then, if you have it in you, and toss ‘em on the grill for a spell.

This arugula and ham salad balances the saltiness of the ham, the juiciness of pears, and the tartness of the dressing. Serve it as an entree or appetizer.

Potatoes sarladaise, usually made with duck of goose confit, gets an American twist here by being cooked with ham. The porcine meat gives the dish a silky finish.

This ham is slow roasted in a maple glaze infused with cinnamon, allspice, cloves, and nutmeg. Don’t rush this dish—the flavors need time to nestled together.

This Chinese pork dish uses pork belly (fresh bacon) that’s first braised and then steamed. The double cooking makes the pork belly amazingly tender and supple.

Sassfras, ginger, nutmeg, cloves, and anise found in root beer enhance the smoky, saltiness goodness of this glazed ham. It’s is an ideal holiday meal.

Baked country ham, one of the South’s greatest achievements, is perfect holiday fair. This salty country ham is flavored with mustard, vinegar, and cloves.

Pork loin and sweet potatoes, both of which come into season in autumn, are a classic Southern pairing. This earthy pork dish is served with a rich pan gravy.

This recipe for a hearty Swiss potato braise is deeply flavored with German speck or slab bacon, pears, apples, and a touch of cream.

Dr Pepper, the beloved cola, is the secret ingredient for this fruity glazed ham. The soda is brushed on the ham, making a glaze that has the spice profile of the drink. Instant flavor.

This Malaysian recipe for pork shoulder simmered in soy sauce and warm spices is infused with lemongrass and galangal giving it a Southeast Asian taste.

Pork chops smothered with peppers, vinegar, and black olives, this recipe offers satisfying flavors that jump off the plate, yet it’s simple to make.

A classic Chinese Sichuan recipe. Slices of pork tenderloin are glazed in a brown sauce filled with cabbage, red bell pepper, ginger, and garlic. Spicy.

A great recipe to teach your kids grilling. These messy, juicy spareribs are a family favorite, flavored with orange, lemon, soy sauce, curry, and ginger.

Pork belly is a staple in Japanese cooking. Here the pork belly is braised and served simply. It’s unctuous, flavorful, and an elegant appetizer.

A great autumn recipe, pork tenderloin is seared then topped with a rich honey, rosemary, and bit of butter. An apple relish completes the dish.

Similar to Swedish meatballs, these Finnish meatballs are made with pork and are served in a sour cream sauce and are topped with a tart berry preserv

This Christmas crown roast of pork is brined then rubbed with garlic and herbs then oven-roasted. The center of the crown roast is filled with wild rice.

For this one-pot adobe recipe, pork chops are baked with ancho chiles, onion, corn, green peppers, herbs, and orange and lime juice until moist and tender.