grilled pork

This Whole30-compliant Instant Pot pork and cabbage stew is so easy and delicious to make from pantry staples, it almost feels like you’re cheating in the kitchen!

Instant Pot Cheater Pork Stew

extra virgin olive oil

onion (thinly sliced)

garlic

pork shoulder

Magic Mushroom Powder (or Diamond Crystal kosher salt)

Red Boat fish sauce

marinara sauce

carrots

cabbage

balsamic vinegar

Diamond Crystal kosher salt

black pepper

Italian parsley (optional)

Turn on the sauté function on your Instant Pot. When the metal insert is hot, swirl in olive oil or your favorite cooking fat.

Toss in the onions and cook until slightly softened.

Add the garlic and stir until fragrant, about 30 seconds. Don’t burn it!

Plop in the cubed pork and add the Magic Mushroom Powder and fish sauce. Stir well to distribute the seasonings.

Pour marinara sauce on top of the pork, but don’t stir it. (Some of the newer Instant Pots will show a “Burn” error message if the tomato sauce scalds.)

Turn off the sauté function. Lock the lid on the pressure cooker and program it to cook for 35 minutes under high pressure.

When the pork is finished cooking, release the pressure manually. (If you’re not around, no biggie. The pressure drop can naturally while you’re out and about.)

Add the carrots and cabbage to the stew and cook under high pressure for 3 minutes.

Release pressure manually and stir in the balsamic vinegar. Taste the stew for seasoning and adjust with salt and pepper if needed. Top the stew with fresh Italian parsley and serve!

Learn how to grill boneless country style pork ribs with these easy to follow step by step photo instruction. Great taste with minimal work.

How to Grill Boneless Country Style Pork Ribs

slab boneless country style pork ribs

water

table salt

brown sugar

Optional: Brine first if you have time. 2 cups water, 1 tablespoon table salt, and 1 tablespoon brown sugar for 1-4 hours in the refrigerator. Rinse well and use a rub without salt.

Clean and oil grill grates then preheat grill to a grill surface temperature of 450°-500°.

Trim ribs of any excess fat.  Deepen the cuts that are already in the ribs to about 75% through.

Coat both sides of ribs with a rub of your choice. Be sure to get in the cuts.  Rub in and let rest for 10 minutes while preheating grill.

Place over direct heat and close lid. Flip about every 5 minutes and grill until an internal temperature of about 145°-150°. About 20 minutes depending on grill and the thickness of the meat. Always cook to the final internal temperature and never by time alone.

The last few minutes, coat with sauce on both sides and grill until brown. Let stand for 5 minutes before cutting.

Learn the secrets to juicy and tender grilled pork tenderloin with this super easy tutorial. A properly grilled pork tenderloin will make you look like the grill master. Just don&#039;t tell them how simple it is.

How to Grill a Pork Tenderloin on a Gas Grill

pork

salt and pepper

salt

sugar

Trim the tenderloin of any excess fat and the silverskin.

This is the point to brine if you wish. Start with 4 cups of water with 4 tablespoons salt. Add 2-4 tablespoons sugar if you want. Refrigerate for 1-2 hours. When done with the brine, remove from brine, rinse under running water, and pat dry. Salt and pepper or other seasoning at this point, but DO NOT ADD SALT if you brine. 

Brush the grill with oil. Preheat grill to a surface temperature of 450° to 500°. Medium on my super-duper grill but medium-high on lesser grills. Clean and oil.

Place over direct heat. Close lid. Rotate 1/3 every 5 minutes until done to your liking. About 25 minutes for 140°. About 30 minutes for 150° (my wife&#039;s favorite). Remember, do not cook by time along. Use a thermometer. Time to get to your final temperature varies by weight of the tenderloin, exact surface temperature of the grill and the tenderloin at the start.

Remove from grill a few degrees less than your desired final temperature. Tent lightly for 5 minutes before serving.

Looking for a&amp;nbsp;pork pellet grill recipe? This grilled pork tenderloin is not only easy to make, but delicious. With smoky flavors only a Pit Boss could deliver. Grilled with olive oil, brown sugar, and Tennessee Apple Butter seasoning this dish provides the perfect main course. Try this Pit Boss Grills recipe today.

Grilled Pork Tenderloin

Tablespoons Brown Sugar

Tablespoons Pit Boss Tennessee Apple Butter Seasoning

Tablespoons Olive Oil

Pork Tenderloin, Trimmed

Pit Boss Apple Hardwood Pellets

Mixing Bowl

For deliciously sweet apple

In a small bowl, combine the olive oil, brown sugar, and Tennessee Apple Butter seasoning until well combined. Generously rub the pork tenderloin with the mixture. Allow the pork tenderloin to marinade for 1 hour.

Start your Pit Boss on smoke. Once it’s fired up, set the temperature to 350°F.

Grill the tenderloin for 5-7 minutes on each side, flipping the tenderloin only once and cooking until the internal temperature reaches 140-145°F.

Remove the tenderloin from the grill and allow to rest 10 minutes before slicing and serving.

Citrus Grilled Pork Tenderloin is a delicious dinner that is SO easy to make. Healthy, paleo and perfect for meal prepping!

Citrus Grilled Pork Tenderloin

orange zest

lemon zest

lime zest

lemon juice

lime juice

orange juice

honey

olive oil

pepper

In a bowl, whisk together marinade.

Place pork in marinade and allow it to sit for at least 20 minutes (overnight is best!)

When ready to cook, heat grill to 400 degrees.

Place pork on the grill. Cook for 15 minutes, flip + cook for an additional 10-15 minutes. Before pulling pork off the grill, check internal temperature - it should be at 145.

Remove pork from grill and allow it to rest for 5 minutes before slicing.

Slice pork + serve with your favorite veggies!

The best ribs you&#39;ll ever taste, guaranteed. This recipe has been tried over 100,000 times and never failed to impress with better-than-restaurant flavor! BBQ flavor winner.

Award Winning Pork Ribs

Beef & Game Pit Rub

Barbecue sauce to taste KC Masterpiece® Classic is recommended

Light your&nbsp;Pit Barrel®&nbsp;according to the instructions.

Remove the ribs from the package, rinse gently with cold water, then pat dry with paper towels.

If present on bone side of the ribs, trim the skirt so that it’s flush with bones.

Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until comes free.

Moderately coat both sides of ribs with the&nbsp;Beef and Game Pit Rub.

Place one hook at least two bones down into the center of the thicker end (often the end with the narrower width) of each slab until it’s secure.

Hang the ribs from the rods in the&nbsp;Pit Barrel®, leaving space between each slab, and secure the lid.

Cook for approximately 3-4 hours for St. Louis style ribs, or 2-3 hours for baby backs, until the meat starts to pull back from the end of the bone, approximately ¼ – ½ inches. Cook times may vary according to elevation as well.&nbsp;Tip: Check in and look at the ribs each hour until familiar with the&nbsp;Pit Barrel®&nbsp;cooking process.

Remove the slabs from the&nbsp;Pit Barrel®, leaving the hooks in place, and coat each side with barbecue sauce to taste.

Hang the ribs back in the&nbsp;Pit Barrel®&nbsp;and cook for approximately 30 minutes until BBQ sauce is caramelized.

Remove ribs from the&nbsp;Pit Barrel®&nbsp;(confirming doneness), and cut into individual ribs using the&nbsp;Ultimate Chef's Knife.

https://www.youtube.com/watch?v=9DTf7ni5wKo

Vietnamese Grilled Pork (Bún Thịt Nướng) is delicious, flavorful, and easy to make. It’s tender and juicy on the inside, and perfectly charred outside.

Vietnamese Grilled Pork

pounds pork pork

lemongrass,

shallots, roughly chopped

fish sauce

lime juice (juice from 1 lime)

vegetable oil

Cut the pork shoulder into 2-3 inch pieces, about 1/4 inch thick. Set aside in a large mixing bowl or Ziploc bag.

In a blender or food processor, add the remaining ingredients (lemongrass, shallots, garlic, brown sugar, fish sauce, lime juice, and vegetable oil). Mix for 1 minute until blended and smooth.

Pour the marinade over the pork and toss well to coat evenly. Cover the bowl with plastic cling wrap (or seal the ziploc bag). Refrigerate for at least 1 hour (or overnight for the best results).

Marinate the pork:

Preheat grill over medium high to 450F, about 6-8 minutes. Place the marinated pork spaced evenly apart on the grill and grill for 5-7 minutes on each side until nicely charred. The internal temperature for the pork should reach 150F as read on a meat thermometer.

Let the pork rest at room temperature for 5 minutes and serve.

To grill the pork:

You can also bake the pork in a 425F preheated oven for 16-18 minutes until golden brown, and the internal temperature for the pork reaches 150 F as read a meat thermometer. Optionally, turn the broiler on HI and broil for another 2-3 minutes until nicely charred on the edges. Keep a close eye on it though as things can burn quickly in the broiler.

Let the pork rest at room temperature for 5 minutes, then serve.

To bake the pork:

The unique ingredient that makes these Filipino BBQ Pork Skewers so good is a can of 7-Up soda!

Filipino BBQ Pork Skewers

oz-can 7-up

soy sauce

white vinegar

lemon (juice of)

garlic (crushed)

tsp black pepper

red pepper flakes (optional)

Black pepper

red pepper

White vinegar

Mix all ingredients in a large non-reactive bowl and marinate the pork at least 6 hours or overnight.

If using wooden skewers, soak in water at least an hour so they don't burn on the grill.

Discard unused marinade and thread the meat onto 8 skewers.

Preheat the grill and spray the grates with oil. When ready, grill about 5 to 6 minutes on each side, until cooked through.

I made these in the air fryer and it is SO good. I did 400 for 15 minutes, but could have gotten away with 10-12.

Filipino household here. Hubby makes these and the recipe is spot on. For choice of meat though, try pork shoulder or pork butt. The fat after you grill these are fire

Made this for dinner tonight.  Another great recipe.  Made your coleslaw recipe which also very, very good.  Fresh corn on cob and a veggie.  A great meal!

We love this recipe, we just had it last night with leftovers for lunch today. 
I usually use a 1 1/2 lb pork loin rather than country spare ribs , just easier to cut. Sometimes I even take the easier way out and cut them in medallions .
I put them on a cooking rack and put it right on our Traeger, 350 degrees for 15-20 minutes depending on how thick I cut them.

A family favorite! This has become a staple in our dinner rotation.

I used this marinade for chicken kebabs to take camping and it was delicious.  I'd like to try it with the pork as listed too, but we just had pulled pork, so I went with chicken breast.

Definitely need to marinate this overnight. I was in a rush to make supper so not all of the chicken on the skewers had the flavor but the ones at the bottom of the bowl .... OMG... brought me back to my childhood. Thanks for the perfect recipe!

any one know the calories per serving for this?  It's not showing up for me.

I’ve seen several people ask about the calorie count.  I looked up just the 4 oz  serving for Tyson boneless pork ribs on my fitness pal app.  They are 140 calories &amp; 5 grams of fat.  So maybe that will give us something to go by. 

This recipe is so simple, it works great for an easy, week-night dish that the whole family will love!

Creole Pasta with Cajun Pork Tenderloin

Prairie Fresh Cajun Pork Tenderloin

red bell pepper

onion

mushrooms

Alfredo Sauce

creole seasoning

oz Dry Penne Pasta (cooked)

Start by removing the pork tenderloin from the fridge to start coming up to temperature.  Fire up grill, and put salted water on for penne.  Slice vegetables.  Cook pasta, drain and toss with a bit of olive oil to keep it from sticking.

Grill pork tenderloin.  For an average sized pork tenderloin, I usually grill it for a total of 10-12 minutes or until a meat thermometer gets to 140 degrees.  Remove to a plate, cover and let rest.

In a large skillet, add olive oil, onions, mushrooms and red bell peppers.  Cook for 2-3 minutes, then add garlic.  Cook until onions are softened and opaque.  Add alfredo sauce and stir until hot, then add creole seasonig and pasta.   Cook until hot.  Slice pork tenderloin and add to dish and toss to coat the pork.  Enjoy!

Pork jowl (aka neck) marinated overnight in lemongrass, garlic, soy, and brown sugar then grilled. This pork recipe will get you salivating! #pork #thai #easyrecipes

Grilled Thai Lemongrass Pork Jowl / Pork Neck

500 g / 18 oz pork jowl (aka, pork neck)

cilantro (without leaves)

lemongrass

tbsp oyster sauce

tsp black peppercorns

tbsp brown sugar sugar

sea salt

red onion

red chile (optional)

cilantro

tbsp fish sauce

In a food processor or using a mortar and pestle, combine garlic, cilantro stalks, lemongrass, oyster sauce, soy sauce, black peppercorns, brown or palm sugar, and salt. Blitz or pulverize until smooth.

Cut the meat into strips about 2 inches (4.5 cm) thick. Pour marinade over pork jowl and make sure everything is evenly coated. Cover and let marinate in the fridge overnight.

When ready to cook, take the pork out about 30-1 hour before cooking and allow it to warm up to room temperature before grilling them on a bbq or underneath the grill or broiler in the oven. Cook for about 5-7 minutes on each side or until the strips are firming up and the outside starts to crisp and caramelize.

When finished grilling, remove from heat and rest on a plate on a plate for about 5 minutes before cutting into them. Cut at an angle and against the grain to get the best thin slices.

Thai Pork Jowl

In a food processor or using a mortar and pestle, combine all ingredients together and blitz or pulverize until smooth. Let sit for about 10-15 minutes to ensure all ingredients marry together then serve.

Dipping Sauce

My 1st attempt to cook pork jowl using your recipe. Our family like it very much. I shall keep it for future use. Thank you so much for sharing. ❤ it.

This pork tenderloin is grilled to juicy perfection with a sweet and spicy honey sriracha sauce. It&#039;s like sweet and sour pork with a zesty kick!

Honey Sriracha Grilled Pork Tenderloin

lbs pork tenderloin

tbsp kosher salt

garlic powder

ginger

tbsp honey ((6 tablespoons is ¼ cup plus 2 tablespoons))

tbsp Sriracha

Prepare the dry rub by combining all ingredients. Rub into all sides of the pork tenderloin and set aside.

Prepare the honey sriracha sauce by combining all ingredients. Set aside.

Preheat grill (charcoal or gas) to 400°. (If your charcoal grill doesn&#039;t have a thermometer, just preheat coals like you normally would until they are hot. Charcoal should be on the next to lowest setting.)

Coat grill grates with a high-heat cooking spray. (Use caution, as you might get some flame flare-ups).

Grill pork about 2 minutes per side on direct heat. (Medium heat if using a gas grill.) Close the lid of the grill while cooking.

Move the pork slightly off of direct heat and cook for about 4 minutes on each of the two larger sides. (If using a gas grill, just reduce heat to medium-low). Close the lid of the grill while cooking.

Place a large piece of aluminum foil on the grill on indirect heat. Spray with high-heat cooking spray. Transfer the pork to the foil. Baste generously with the sauce. Cook for about 4 minutes with the lid closed.

Turn the pork and baste generously with more of the sauce. Close the foil slightly to make a tent. Grill for about another 4 minutes with the lid closed.

Check the temperature of the pork. Once it reaches 140°, transfer the pork to a cutting board. Cover with foil and let rest for about 10 minutes.

Slice and serve with the remaining sauce.

OMG - waaaayyyyyyyyyyyyyy too salty.  Salt or soy sauce, but not both.

Delicious!! Wow! This was so good. I added 1 tbsp. of sesame oil, but followed the grill time exactly, and the indirect heat directions and it came out perfect. Tender and moist. Everyone loved it and wanted more. The marinade is so flavorful. I think I'll be making this once a week! Could serve with mashed potatoes, or rice, or just plain by its self as an appetizer with the sauce. Thanks for the recipe!!

Made this and it was awesome. I didn’t have ginger, but read online you can substitute cinnamon so did that. Otherwise made exactly as in recipe. Turned out excellent. Will make again.

Top 11 grilled pork recipes from across the web

The most viewed grilled pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Cheater Pork Stew

How to Grill Boneless Country Style...

How to Grill a Pork Tenderloin on a...

Citrus Grilled Pork Tenderloin

Award Winning Pork Ribs

Vietnamese Grilled Pork

Filipino BBQ Pork Skewers

Creole Pasta with Cajun Pork Tender...

Grilled Thai Lemongrass Pork Jowl /...

Honey Sriracha Grilled Pork Tenderl...

Top 11 grilled pork recipes from across the web

The most viewed grilled pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Cheater Pork Stew

How to Grill Boneless Country Style...

How to Grill a Pork Tenderloin on a...

Citrus Grilled Pork Tenderloin

Award Winning Pork Ribs

Vietnamese Grilled Pork

Filipino BBQ Pork Skewers

Creole Pasta with Cajun Pork Tender...

Grilled Thai Lemongrass Pork Jowl /...

Honey Sriracha Grilled Pork Tenderl...

The most viewed grilled pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine