Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ pork
• cornstarch
• soy sauce
• vegetable oil
• carrot
• onion
• green bell pepper
• sweet and sour sauce
• pineapple chunk

Instructions

1. 1 Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
2. 2 Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
3. 3 Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
4. 4 Add pineapple chunks; cook and stir only until pineapple is heated through.

By Kikkoman

Ingredients

• ✓ pork
• vegetable oil
• garlic
• white rice
• garlic salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir ground pork and garlic in hot oil until garlic is golden brown; do not allow garlic to burn, or it will taste bitter.
3. 3 Stir in cooked rice; season with garlic salt and black pepper.
4. 4 Cook and stir until heated through and well blended, about 3 minutes.

By JAYVEECHUN

Ingredients

• ✓ pork
• ketchup
• molasses
• mustard
• baked bean
• salt
• black pepper
• bacon
• green bell pepper
• ground beef

Instructions

1. 1 In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper.
2. 2 Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker.
3. 3 Cover, and cook on High setting for 1 hour.

By DKUNESCH

Ingredients

• ✓ pork
• bacon
• bean
• onion
• brown sugar
• molasses
• mustard

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes.
2. 2 Stir pork and beans, onion, brown sugar, molasses, and mustard into bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

By Michele Davis

Ingredients

• ✓ pork
• short-grain white rice
• vegetable oil
• water
• pork bouillon
• char siu
• green onion
• water
• preserved duck egg

Instructions

1. 1 Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.
2. 2 Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.
3. 3 Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.

By Lea Eats

Ingredients

• ✓ pork
• sausage casing
• pork fat
• garlic
• salt
• black pepper
• cayenne pepper
• thyme
• paprika
• bay leaf
• sage
• liquid smoke

Instructions

1. 1 Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
2. 2 Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
3. 3 Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
4. 4 Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
5. 5 To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

By Edward