Type what you have

Ingredients

• ✓ pork
• tortilla chip
• cheddar cheese
• barbecue sauce
• red onion
• bread-and-butter pickle

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread tortilla chips across the bottom of a sheet pan. Sprinkle with Cheddar cheese. Spread pulled pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
3. 3 Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

By Chef Mo

Ingredients

• ✓ pork
• onion
• wonton wrapper
• canola oil
• barbecue sauce

Instructions

1. 1 Mix pulled pork and onion together in a bowl.
2. 2 Spoon pork mixture, about 1 teaspoon per wonton, onto the center of each wonton wrapper. Moisten 2 of the 4 sides of each wrapper with water and fold wrapper over filling, forming a triangle. Press to seal.
3. 3 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C) or until almost smoking.
4. 4 Working in batches, fry wontons in the hot oil until golden brown, about 1 minute. Transfer cooked wontons to crumpled paper towels. Serve immediately with barbeque sauce.

By Leslie Kelly

Ingredients

• ✓ pork
• braunschweiger
• cream cheese
• milk
• onion
• worcestershire sauce
• chili powder
• sugar
• garlic

Instructions

1. 1 Mix together sausage, cream cheese, milk, and onion in a medium bowl. Season with Worcestershire sauce, chili powder, sugar, and garlic, and mix until well blended.
2. 2 Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.

By DANI706

Ingredients

• ✓ pork
• baguette
• olive oil cooking spray
• mustard
• swiss cheese
• dill pickle
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
3. 3 Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
4. 4 Coat each crostini with Dietz & Watson Stone Ground Mustard.
5. 5 Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.

By Dietz Watson

Ingredients

• ✓ pork
• pork fat
• onion
• water
• clove
• nutmeg
• salt
• black pepper

Instructions

1. 1 Combine pork fat, ground pork, onions, water, cloves, and nutmeg in a large pot; season with salt and black pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, mashing mixture with a potato masher every 15 minutes as it cooks; simmer until pork is tender, at least 1 ½ hours. Add water as necessary to keep mixture from boiling dry. Reduce liquid as much as possible when ready to stop cooking without letting it burn. Transfer to lidded containers.
2. 2 Refrigerate gorton 8 hours to overnight. Remove and discard fat layer or stir into gorton for a creamier spread.

By Lil1

Ingredients

• ✓ pork
• potato nugget
• pepperjack cheese
• onion
• jalapeno pepper
• barbecue sauce
• coleslaw
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Shake the baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes more. Remove the baking sheet from the oven and turn on the broiler.
4. 4 Top potato nuggets with pepper Jack cheese, pulled pork, onion, and jalapeño peppers. Drizzle barbecue sauce over "totchos".
5. 5 Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.

By Leslie Kelly

Ingredients

• ✓ pork
• cream cheese
• swiss cheese
• mayonnaise
• mustard
• ham
• salami
• dill pickle
• swiss cheese
• cuban bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together cream cheese and 8 ounces Swiss cheese in a large bowl with an electric mixer until well combined. Add mayonnaise and mustard and mix until smooth. Stir in ham, pork, salami, and dill pickles until incorporated. Spoon mixture into an oven-safe dish. Sprinkle 3 tablespoons Swiss cheese over the top.
3. 3 Bake in the preheated oven until heated through, 18 to 20 minutes.
4. 4 Preheat the oven's broiler. Broil dip until the top is nicely browned and bubbly, 1 to 2 minutes. Watch closely, so it doesn't burn.
5. 5 Slice bread into 1/2-inch-thick slices to use as dippers. Serve with hot dip.

By lutzflcat

Ingredients

• ✓ pork
• hawaiian bread roll
• butter
• dijon mustard
• onion powder
• poppy seed
• worcestershire sauce
• ham
• swiss cheese
• dill pickle chip

Instructions

1. 1 Gather all ingredients. Grease bottom and sides of a 9x13-inch baking dish or disposable aluminum pan.
2. 2 Cut Hawaiian rolls in half; arrange 24 bottom halves in the prepared baking dish.
3. 3 Whisk melted butter, Dijon mustard, onion powder, poppy seeds, and Worcestershire sauce together in a bowl; brush ½ over bottom halves.
4. 4 Layer pulled pork, ham, Swiss cheese, and 2 pickle chips on each bottom roll, in exact order.
5. 5 Cover with roll tops. Brush remaining ½ butter mixture over tops; cover dish with aluminum foil and refrigerate for 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven, covered, for 20 minutes. Remove foil; press sliders with a spatula to flatten. Continue baking until sliders are heated through and top is crispy, about 15 minutes more.

By jessicabroderick

Ingredients

• ✓ pork
• water
• apple cider vinegar
• sriracha sauce
• sugar
• oregano
• salt
• coleslaw mix
• red onion
• tortilla chip
• cheddar cheese

Instructions

1. 1 Combine water, vinegar, Sriracha, sugar, oregano, and salt in a saucepan; bring to a boil. Off heat, stir; cool for 10 minutes.
2. 2 Meanwhile, combine coleslaw and onion in a large bowl; pour Sriracha mixture on top. Stir; set aside while preparing nachos.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting.
4. 4 Spread tortilla chips on a baking sheet; scatter pulled pork on top and top with cheese.
5. 5 Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with Sriracha slaw.

By Soup Loving Nicole

Ingredients

• ✓ pork
• vegetable oil
• cabbage
• carrot
• green bell pepper
• onion
• garlic
• ginger root
• cornstarch
• soy sauce
• molasses
• vegetable oil
• oil
• egg roll wrapper
• water
• sweet and sour sauce

Instructions

1. 1 Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
2. 2 In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
3. 3 Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
4. 4 Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
5. 5 Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
6. 6 Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
7. 7 Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

By Domestic Goddess

Ingredients

• ✓ pork
• vegetable oil
• egg
• cabbage
• carrot
• bamboo shoot
• wood ear mushroom
• green onion
• soy sauce
• salt
• sugar
• monosodium glutamate
• egg roll wrapper
• egg white
• oil

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed up. Flip eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. 2 Heat remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG; continue cooking until vegetables soften, about 6 minutes. Stir in sliced egg, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. 3 To assemble the egg rolls: Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. 4 Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. 5 Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

By Mendy L

Ingredients

• ✓ pork
• enchilada sauce
• onion powder
• sour cream
• green chili
• colby monterey jack cheese
• tomato soup
• garlic powder
• cumin
• flour tortilla

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
3. 3 Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
4. 4 Bake in preheated oven until hot and bubbly, about 30 minutes.

By STEPHZ2003

Ingredients

• ✓ pork
• red enchilada sauce
• green chile pepper
• black bean
• corn
• onion
• black olive
• cornbread mix
• milk
• egg
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
3. 3 Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
4. 4 Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.

By James

Ingredients

• ✓ pork
• vegetable oil
• all-purpose flour
• onion
• garlic
• tomato
• green chili
• cilantro
• water
• cornstarch
• mexican cheese blend
• cilantro

Instructions

1. 1 Heat oil in a large Dutch oven or large pot over medium heat.
2. 2 Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
3. 3 Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir in onion and garlic; continue cooking and stirring until onion softens, about 5 minutes. Pour tomatoes, green chilies, and 2 tablespoons cilantro over pork mixture; stir. Cover and simmer mixture until pork is tender and no longer pink in the center, about 40 minutes.
4. 4 Whisk together cold water and cornstarch in a small bowl until well combined; stir into liquid in the Dutch oven and continue cooking until sauce thickens, 5 to 10 minutes.
5. 5 Remove the Dutch oven from heat and let sit for 10 to 15 minutes. Ladle stew into bowls; top with cheese and desired amount of cilantro to serve.

By Seanzilla

Ingredients

• ✓ pork
• butter
• onion
• green bell pepper
• water
• fajita seasoning
• corn tortilla
• lettuce
• tomato
• cheddar cheese
• salsa
• sour cream

Instructions

1. 1 Heat butter in a large skillet over medium heat until melted, 3 to 5 minutes. Stir in onion and green pepper; cook and stir until softened, about 5 minutes. Add shredded pork, water, and fajita seasoning; cook and stir until heated through, about 5 minutes.
2. 2 Place tortillas in a skillet over low heat until warmed, 1 to 2 minutes. Remove tortillas from the skillet. Spoon shredded pork mixture into tortillas; top with lettuce, tomato, Cheddar cheese, salsa, and sour cream.

By coopfor3

Ingredients

• ✓ pork
• avocado oil
• onion
• orange juice concentrate
• cumin
• chili powder
• garlic powder
• cayenne pepper
• salt
• black pepper
• salsa verde
• sour cream
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
2. 2 Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
4. 4 Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
5. 5 Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
6. 6 Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
7. 7 Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
8. 8 When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
9. 9 Bake uncovered in the preheated oven for 20 minutes.
10. 10 Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

By Bibi

Ingredients

• ✓ pork
• scallion
• cilantro
• cheddar cheese
• black pepper
• salt
• cayenne pepper
• sazon seasoning
• chipotle pepper
• chili powder
• cumin
• corn
• black bean
• tomato puree
• tomato
• chicken stock
• garlic
• red onion
• onion
• yellow bell pepper
• red bell pepper
• jalapeno pepper
• olive oil

Instructions

1. 1 Heat olive oil in a large stockpot over medium-low heat. Add jalapeños, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
2. 2 Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
3. 3 Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.

By Mama Delilah

Ingredients

• ✓ pork
• pinto bean
• barbecue sauce
• red onion
• water

Instructions

1. 1 Combine pinto beans, pulled pork, barbecue sauce, onion, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ pork
• beef frankfurter
• barbecue sauce
• mustard
• baked bean

Instructions

1. 1 In a saucepan filled with water, boil the frankfurters for about 5 minutes.
2. 2 In another saucepan, combine barbeque sauce, dry mustard and baked beans. Stir and heat.
3. 3 When the frankfurters are cooked, combine them with the sauce mixture for about 10 to 15 minutes or until heated through.

By Sheila

Ingredients

• ✓ pork
• pineapple
• barbecue sauce
• bacon bit
• glazed walnut
• cranberry

Instructions

1. 1 Preheat a smoker to 250 degrees F (120 degrees C). Place cherry wood chips into the smoker to add sweetness.
2. 2 Wash pineapple well but make sure to keep the leaves intact. Cut pineapple in half lengthwise, cutting through the middle of the leaf stalk. Cut out a V-shape down the middle of each half to remove the dense core. Hollow out each pineapple half by making cross and side cuts, but leave some meat on the skin. If pineapple gets completely hollowed out, the skin gets very flexible so leaving a little meat will keep it sturdier.
3. 3 Chop pineapple meat into 1/2-inch pieces. Pour out any remaining pineapple juice from the husks and reserve for a different use.
4. 4 Combine pineapple chunks, pulled chicken, barbeque sauce, and bacon bits in a large bowl; mix to combine. Fill pineapple halves with the mixture and top with glazed walnuts and cranberries.
5. 5 Place pineapple halves into the smoker and smoke until outsides look darker and leaves start to shrivel, about 1 1/2 hours.
6. 6 Remove pineapple halves from the smoker very carefully as they will be very soft and flexible.

By Scott V

Ingredients

• ✓ pork
• bacon
• baked bean
• ketchup
• brown sugar
• mustard powder

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook until browned and crispy but not burned, about 6 minutes. Transfer bacon to a baking sheet lined with paper towels. Allow grease to drain.
2. 2 Pour off some liquid from the beans, clearing at least 1 inch from the top of the can, but leaving some liquid. Add beans and remaining liquid, ketchup, brown sugar, and mustard to the Instant Pot®. Mix in bacon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By thedailygourmet

Ingredients

• ✓ pork
• baked bean
• onion
• bacon grease
• brown sugar
• ketchup
• bacon

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a 2 quart casserole dish, combine the pork and beans, onion, bacon grease, brown sugar and ketchup. Mix well and top with the bacon strips.
3. 3 Bake at 300 degrees F (150 degrees C) for 1 1/2 to 2 hours.

By Suzanne

Ingredients

• ✓ pork
• baked bean
• flour tortilla
• onion
• monterey jack cheese
• enchilada sauce

Instructions

1. 1 Pour beans into a pot and bring to a simmer over medium-low heat.
2. 2 Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
3. 3 Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.

By Chef Kevin

Ingredients

• ✓ pork
• baked bean
• brown sugar
• ketchup
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine baked beans, brown sugar, ketchup, and Worcestershire sauce in a casserole dish.
3. 3 Bake in the preheated oven, covered, until hot and bubbly, about 45 minutes.

By Margie Kirkman

Ingredients

• ✓ pork
• bread
• baked bean
• luncheon meat
• american cheese
• ketchup
• yellow mustard

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
2. 2 Place the bread onto a baking sheet. Spread the baked beans with pork onto each slice of bread, then cut the luncheon meat into 8 slices, and place a slice on each piece of bread. Cover with a slice of cheese, then add a dollop of ketchup and mustard to each. Broil in preheated oven until the edges of the bread have toasted and the cheese is melted and golden.

By Dawn Starr

Ingredients

• ✓ pork
• vegetable oil
• garlic
• chicken broth
• soy sauce
• apple cider vinegar
• bay leaf
• coconut milk
• all-purpose flour

Instructions

1. 1 Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
2. 2 Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
3. 3 Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.

By METALMOMMY

Ingredients

• ✓ pork
• salt
• onion
• cornmeal
• all-purpose flour
• baking powder
• baking soda
• egg
• honey
• buttermilk
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degree C).
2. 2 In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
3. 3 In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
4. 4 Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.

By Dee

Ingredients

• ✓ pork
• butter
• onion
• tomatillo salsa
• chicken stock
• tortilla chip
• cheddar cheese

Instructions

1. 1 Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
2. 2 Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.

By Ashley Baron Rodriguez

Ingredients

• ✓ pork
• milk
• chicken broth
• barbecue sauce
• chili powder
• black pepper
• oregano
• salt
• parsley

Instructions

1. 1 Combine milk and chicken broth in a large pot. Add pulled pork and barbecue sauce and stir. Stir in chili powder, black pepper, oregano, and salt. Let simmer over low heat, stirring occasionally, for 45 minutes.
2. 2 Divide into 6 bowls and top with parsley.

By Mary Beth Jones

Ingredients

• ✓ pork
• bean
• bacon
• granny smith apple
• barbecue sauce
• brown sugar
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish.
3. 3 Bake in preheated oven for 90 minutes.

By Nancy S