Here’s How to Cook Pork Every Way Imaginable

Step away from your go-to pork recipes and add a few new techniques to your arsenal. From roasted and braised to smothered and rolled, we found the best of the best.

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This direct-heat method is perfect for weeknights. Bonus: You can often cook the entire meal in one skillet, saving on cleanup time!
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Most appropriate for thicker chops, stuffing them requires moderate effort, but is perfect for a special occasion.
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The less fuss way! Easy prep and sizzling over an open flame gives this tenderloin recipe tons of flavor.
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Slow Cooked

There’s a reason this countertop gadget is so popular. The slow cooker gives you walk-away convenience and is perfect for tenderizing larger cuts of pork, like shoulder.
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Pressure Cooked

The uber versatile Instant Pot is all the rage in culinary gadgets! It’s perfect for gourmet meals, like this pulled pork, in half the time.
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Short on time? Stir-frying is definitely the way to go. It uses minimal fat and high heat to cook food quickly. And with all the flavors of stir-fry sauces out there, who’d pass this up?
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Less expensive (read: tougher) cuts of pork benefit from braising. Cooking the pork in liquid over a long period of time makes it melt-in-your-mouth tender.
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Perfect for brisk weather, baking pork provides dry heat and lower temperatures to tenderize large cuts of pork.
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Talk about warm and cozy! Stewing is characterized by a flavorful liquid that is simmered slowly over a long period of time. This allows the flavors to blend well together.
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We’re sure you are familiar with this one! Roasting utilizes high heat making it a relatively quick cooking method.
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A vintage technique common among grandmas, smothering is characterized by a tasty sauce—and sometimes sauteed veggies and melty cheese—served over the meat.
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Hello, summer! Covered in a sweet and tangy sauce, this oven version lets you have barbecued pork all year.
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From spring rolls to cabbage rolls, this easy, unconventional technique is perfect for leftovers and lunch boxes.

Rashanda Cobbins
Rashanda is a former food editor for Taste of Home. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.