Like preparing a holiday feast worthy of a storybook, you can serve pork that feels special without fuss. You’ll find recipes that cover a show-stopping crown roast, hands-off slow-roasted shoulder, and quick pan-seared chops, each with clear steps for seasoning, cooking times, and simple sides to match. Start with the one that fits your oven and schedule, and you’ll know which comes next.
Glazed Crown Roast of Pork
A show-stopping glazed crown roast of pork that’s elegant enough for guests and easy enough to enjoy.
Ingredients:
- 1 crown roast of pork (about 6–8 ribs, tied into a circle, 6–8 lb)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 4 cloves garlic, minced
- 1 cup apple cider or apple juice
- 1/2 cup Dijon mustard
- 1/2 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 medium onion, quartered (for the roasting pan bed)
- 2 carrots, cut into large chunks (for the roasting pan bed)
- Fresh rosemary or parsley for garnish (optional)
How to Make:
- Remove roast from fridge 30–60 minutes before cooking so it comes toward room temperature.
- Preheat oven to 375°F (190°C).
- Pat the roast dry with paper towels and rub olive oil over the surface.
- Season evenly with salt, pepper, thyme, and minced garlic, rubbing it into the meat.
- Arrange the quartered onion and carrot chunks in a roasting pan to form a bed for the crown.
- Place the crown roast on the vegetable bed, bone ends pointing upward to form the crown.
- Roast uncovered for about 1 to 1¼ hours, until an instant-read thermometer inserted into the thickest part reads 120–125°F for medium-rare to medium (it will rise during resting).
- While roast cooks, whisk together apple cider, Dijon mustard, brown sugar, honey, soy sauce, and apple cider vinegar in a small saucepan.
- Bring the glaze to a simmer over medium heat and cook 4–6 minutes until slightly thickened, then remove from heat.
- During the last 15 minutes of roasting, brush the glaze over the roast; repeat once or twice more every 5 minutes to build a shiny coating.
- When the roast reaches desired internal temp, remove from oven and tent loosely with foil. Let rest 15–20 minutes (internal temp will rise a few degrees).
- Transfer roast to a serving platter, garnish with fresh rosemary or parsley if using, and carve between the ribs to serve individual chops.
Enjoy this beautiful, sweet-savory crown roast and watch it steal the show at the holiday table!
Slow-Roasted Pork Shoulder With Herb Rub
Slow-Roasted Pork Shoulder with Herb Rub — melt-in-your-mouth, crispy-edged comfort for the holidays.
Ingredients:
- 5–6 lb pork shoulder (bone-in or boneless)
- 2 tbsp kosher salt
- 1 tbsp black pepper, freshly ground
- 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
- 2 tbsp fresh thyme leaves, chopped (or 2 tsp dried)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika (optional, for depth)
- 1 cup low-sodium chicken or vegetable stock
- 1 large onion, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 2 bay leaves
- Juice of 1/2 lemon (optional, for brightness)
How to Make:
- Pat the pork shoulder dry with paper towels so the rub sticks well.
- In a small bowl, mix salt, pepper, rosemary, thyme, garlic, olive oil, Dijon, and smoked paprika into a paste.
- Rub the herb paste all over the pork, massaging into all sides and any crevices.
- Let the pork sit at room temperature for 30 minutes, or refrigerate covered for up to 8 hours for deeper flavor (bring back to room temp before roasting).
- Preheat your oven to 300°F (150°C).
- Place the onion, carrots, celery, and bay leaves in the bottom of a roasting pan or Dutch oven to make a flavor bed.
- Set the pork on top of the vegetables, pour the stock into the pan (not over the rub), and tuck the lemon juice around the meat if using.
- Cover tightly with a lid or foil and roast for 3 to 4 hours, until the internal temperature reaches about 195–205°F (90–96°C) and the meat is tender enough to pull apart.
- Remove the cover and increase the oven to 425°F (220°C). Roast 20–30 more minutes to crisp and brown the exterior, basting once with pan juices.
- Transfer the pork to a cutting board, tent loosely with foil, and rest for 15–20 minutes before shredding or slicing.
- Skim fat from the pan juices, strain if desired, and serve as a jus alongside the pork.
Enjoy: Pull the pork apart, pile it high, and savor the herb-crisped edges and juicy interior — holiday comfort on a plate!
Maple-Bourbon Glazed Pork Loin
Sweet, sticky, and just a little boozy — this Maple-Bourbon Glazed Pork Loin is holiday showstopper simplicity.
Ingredients:
- 2–3 lb pork loin, trimmed
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup pure maple syrup
- 1/4 cup bourbon
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp soy sauce or Worcestershire sauce
- 1/4 tsp smoked paprika (optional)
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tbsp unsalted butter (optional, for glossy finish)
- Fresh parsley or extra thyme for garnish
How to Make:
- Preheat oven to 375°F (190°C). Pat the pork loin dry and season all over with salt and pepper.
- Heat olive oil in an ovenproof skillet over medium-high heat until shimmering.
- Sear the pork loin on all sides until golden brown, about 2–3 minutes per side.
- Meanwhile, whisk together maple syrup, bourbon, Dijon, brown sugar, minced garlic, soy or Worcestershire, smoked paprika, and thyme in a bowl.
- Pour half the glaze into the skillet around the pork, reserving the rest for brushing and finishing.
- Transfer the skillet to the oven and roast until an instant-read thermometer reads 140–145°F (60–63°C) for medium, about 20–30 minutes depending on size.
- Every 8–10 minutes, brush the pork with more of the reserved glaze to build up a sticky coating.
- When the pork reaches target temperature, remove from oven and transfer to a cutting board. Tent loosely with foil and rest 10 minutes (internal temp will rise a few degrees).
- While resting, place the skillet with pan juices on low heat, stir in butter if using, and simmer the remaining glaze until slightly thickened, about 2–3 minutes.
- Slice the pork loin, spoon the reduced glaze over the slices, and garnish with parsley or thyme.
Serve warm and enjoy the sweet, boozy glaze — perfect for holiday feasts or any cozy dinner.
Apple Cider Braised Pork Belly
Apple Cider Braised Pork Belly — sweet, silky, and fall-apart tender with a caramelized finish.
Ingredients:
- 2–3 lb pork belly, skin on or off, cut into 2–3 inch pieces
- 2 cups apple cider (not vinegar)
- 1 cup low-sodium chicken or pork stock
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 large onion, thinly sliced
- 3 cloves garlic, smashed
- 2 fresh thyme sprigs (or 1 tsp dried thyme)
- 1 bay leaf
- 1 teaspoon black pepper
- 1 teaspoon kosher salt (adjust to taste)
- 2 tablespoons cooking oil (vegetable or neutral oil)
- Optional garnish: thinly sliced green apple, chopped parsley, or a sprinkle of flaky sea salt
How to Make:
- Pat the pork belly dry and season with salt and pepper.
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat.
- Sear the pork belly pieces until deeply browned on all sides, 6–8 minutes total; work in batches so they brown, not steam. Remove and set aside.
- Reduce heat to medium, add the sliced onion and a pinch of salt, and cook until soft and lightly golden, about 5 minutes.
- Add the smashed garlic and cook 30 seconds until fragrant.
- Stir in brown sugar, Dijon, soy sauce, apple cider, cider vinegar, and stock; scrape up browned bits from the bottom of the pan.
- Return the pork belly to the pot, add thyme and bay leaf, and bring to a gentle simmer.
- Cover, transfer to a 325°F (160°C) oven or keep simmering gently on the stovetop, and braise until fork-tender, about 2 to 2½ hours.
- Remove pork belly and keep warm. Skim fat from the surface of the braising liquid and discard thyme and bay leaf.
- Reduce the braising liquid over medium-high heat until syrupy, about 8–12 minutes; adjust seasoning with salt and pepper.
- Spoon the reduced glaze over the pork belly and, if you like, briefly broil or pan-sear for 2–3 minutes to caramelize the edges.
- Serve topped with optional sliced apple, parsley, or flaky sea salt.
Enjoy—this sweet-savory pork belly is perfect for holiday plates or cozy dinners and guaranteed to get thumbs up all around.
Sticky Asian-Style Pork Ribs
Sticky Asian-Style Pork Ribs — sweet, tangy, and finger-licking good.
Ingredients:
- 2–3 pounds pork baby back ribs or spare ribs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 teaspoons Sriracha or chili paste (optional, to taste)
- 2 tablespoons water
- 1 teaspoon cornstarch (optional, for thicker glaze)
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
How to Make:
- Preheat oven to 300°F (150°C). Line a baking sheet with foil.
- Season ribs with salt and pepper. If needed, remove the membrane from the back of the ribs.
- Place ribs on the prepared sheet, brush lightly with vegetable oil, and cover tightly with foil.
- Bake low and slow for 2 to 2½ hours, until ribs are very tender.
- While ribs bake, combine soy sauce, hoisin, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and Sriracha in a small saucepan.
- Bring sauce to a gentle simmer over medium-low heat for 5–7 minutes, stirring, until flavors meld.
- If you want a thicker glaze, mix cornstarch with water to make a slurry and whisk into the simmering sauce; cook 1–2 minutes until glossy.
- When ribs are tender, remove foil and increase oven to 425°F (220°C).
- Brush ribs generously with the sauce and return to the oven, uncovered, for 8–12 minutes until glaze is sticky and caramelized—watch carefully to avoid burning.
- Remove ribs, let rest 5 minutes, then slice between bones.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Serve these ribs hot and get ready to lick your fingers — they’re irresistible.
Porchetta-Style Herb-Roasted Pork Roll
Crisp, herb-scented porchetta-style pork with a golden crackling that steals the holiday show.
Ingredients:
- 3–4 lb boneless pork loin with attached belly (ask butcher to keep belly skin on)
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tbsp fennel seeds, lightly crushed
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, chopped
- 4 cloves garlic, minced
- 1 tbsp lemon zest
- 2 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 1/2 cup dry white wine or chicken broth
- Kitchen twine for tying
How to Make:
- Pat the pork dry with paper towels. Score the skin of the belly in a diamond pattern, being careful not to cut into the meat.
- Combine salt, pepper, crushed fennel, rosemary, thyme, garlic, lemon zest, red pepper flakes (if using) and olive oil into a paste.
- Lay the pork belly skin-side down and rub the herb paste evenly over the meat and underside of the belly.
- Roll the pork tightly from the loin side so the skin ends up on the outside; tie at 1–1.5 inch intervals with kitchen twine to secure a tight roll.
- Refrigerate uncovered for at least 2 hours or overnight to dry the skin for better crackling.
- Preheat the oven to 475°F (245°C). Let the pork come to room temperature while the oven heats.
- Place the roll on a rack in a roasting pan. Roast at 475°F for 25–30 minutes to blister and crisp the skin.
- Reduce oven temperature to 325°F (165°C). Pour the wine or broth into the pan and roast another 1 to 1¼ hours, or until internal temperature reaches 145°F (63°C).
- If the skin needs extra crisping, finish under a hot broiler for a few minutes—watch closely to avoid burning.
- Remove from oven and let rest 15–20 minutes before slicing. Cut the twine, slice into thick rounds, and spoon pan juices over slices.
Serve this porchetta-family-style for a glorious centerpiece that’s crunchy outside and meltingly flavorful inside.
Cranberry and Mustard Crusted Pork Tenderloin
Bright, festive crusted pork with tangy cranberry and mustard for a holiday showstopper.
Ingredients:
- 1 1/2 to 2 lb pork tenderloin (trimmed)
- 1/2 cup cranberry sauce (whole-berry or jellied)
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard (optional, for texture)
- 1 tablespoon brown sugar
- 1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried)
- 1/2 teaspoon fresh thyme leaves (or 1/4 tsp dried)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon lemon zest (optional, for brightness)
How to Make:
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- Pat the pork tenderloin dry and season all over with salt and pepper.
- In a small bowl, mix cranberry sauce, Dijon mustard, whole-grain mustard (if using), brown sugar, rosemary, thyme, olive oil, and lemon zest until smooth.
- Brush the cranberry-mustard mixture all over the pork, pressing lightly so it sticks.
- Place the coated tenderloin on the prepared baking sheet.
- Roast in the preheated oven for 20–25 minutes, or until an instant-read thermometer reads 145°F (63°C) in the thickest part.
- Remove from oven and tent loosely with foil; let rest 5–10 minutes to keep it juicy.
- Slice the pork into medallions and spoon any pan juices or extra cranberry sauce over the top.
Serve warm and enjoy a sweet-tangy holiday centerpiece!
Hoisin-Glazed Pork Belly Burnt Ends
Crispy, sticky hoisin-glazed pork belly burnt ends — sweet, savory little bites that steal the show.
Ingredients:
- 3 lb pork belly, skin removed, cut into 1–1.5 inch cubes
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp brown sugar
- 2 tbsp neutral oil (vegetable or canola)
- 1/2 cup hoisin sauce
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
How to Make:
- Preheat oven to 300°F (150°C) or prepare smoker/BBQ for indirect heat at about 300°F.
- Pat pork belly cubes dry with paper towels.
- In a bowl, mix salt, pepper, garlic powder, onion powder, and brown sugar; toss pork belly cubes in the rub to coat.
- Toss the seasoned cubes with oil so they don’t stick and place them in a single layer in a roasting pan or foil pan.
- Roast or smoke for 2 to 2.5 hours until the cubes are tender and starting to brown, flipping once halfway through.
- While pork cooks, whisk together hoisin sauce, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to make the glaze.
- Transfer the cooked cubes to a foil pan (if not already), pour most of the glaze over them, and toss gently to coat.
- Increase oven or smoker temperature to 375°F (190°C) and cook for 20–30 more minutes, stirring and spooning glaze occasionally, until edges are caramelized and sticky.
- For extra char, finish under the broiler for 2–3 minutes, watching closely so they don’t burn.
- Remove from heat, toss with any remaining glaze, and garnish with sliced green onions and sesame seeds.
Serve these hoisin-glazed pork belly burnt ends hot — small bites, big flavor, and totally addictive.
Stuffed Pork Loin With Dried Fruit and Nuts
A festive, savory roast bursting with sweet dried fruit and crunchy nuts — perfect for holiday gatherings.
Ingredients:
- 3 to 4 lb boneless pork loin, butterflied
- 1 cup mixed dried fruit (apricots, cranberries, figs), chopped
- 1/2 cup toasted mixed nuts (walnuts, pecans, or almonds), chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
- 1/2 tsp salt, plus more for seasoning
- 1/2 tsp black pepper
- Zest of 1 orange
- 2 tbsp olive oil, plus 1 tbsp for drizzling
- 1/2 cup apple cider or chicken broth (for pan sauce or to keep moist)
- Kitchen twine for tying
How to Make:
- Preheat oven to 375°F (190°C). Pat the pork loin dry with paper towels.
- Lay the butterflied loin flat and lightly season the inside with 1/4 tsp salt and a pinch of pepper.
- In a bowl, combine dried fruit, toasted nuts, onion, garlic, breadcrumbs, parsley, rosemary, orange zest, 2 tbsp olive oil, and remaining 1/4 tsp salt and 1/4 tsp pepper. Mix until evenly combined.
- Spread the filling in a log down the center of the pork loin, leaving a 1-inch border at each end.
- Starting from one long side, roll the loin tightly around the filling. Tie with kitchen twine every 1 to 1.5 inches to secure the roll.
- Brush the outside with 1 tbsp olive oil, and season all over with a little extra salt and pepper.
- Heat an ovenproof skillet over medium-high heat. Sear the pork roll on all sides until golden, about 2 minutes per side.
- Pour the apple cider or chicken broth into the pan (around the pork, not over it) to keep it moist and add flavor.
- Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the center reaches 145°F (63°C), about 25–35 minutes depending on size.
- Remove from oven and tent loosely with foil. Let rest for 10–15 minutes to set the juices.
- Slice into 1/2-inch thick rounds, arrange on a platter, and spoon any pan juices over the top.
Serve warm and watch it disappear — this stuffed pork loin is sure to steal the holiday show!
Garlic and Lemon Marinated Pork Chops
Zesty garlic-and-lemon pork chops that’re bright, juicy, and ready in under 30 minutes.
Ingredients:
- 4 bone-in or boneless pork chops (about 1 to 1 1/2 inches thick)
- 3 cloves garlic, minced
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard (optional, for extra tang)
- 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
How to Make:
- Pat the pork chops dry with paper towels and set them on a plate or shallow dish.
- In a small bowl, whisk together minced garlic, lemon zest, lemon juice, olive oil, Dijon (if using), oregano, salt, pepper, and red pepper flakes.
- Pour the marinade over the pork chops, rub it in, and let them sit at room temperature for 20–30 minutes (or cover and refrigerate for up to 2 hours).
- Heat a large skillet over medium-high heat until hot; add a little oil if your pan isn’t nonstick.
- Place the pork chops in the skillet, leaving space between them, and sear 4–5 minutes without moving to get a golden crust.
- Flip the chops and cook another 4–6 minutes, until the internal temperature reaches 145°F (63°C) and juices run clear. Thicker chops may need a couple minutes more.
- Remove chops to a plate and tent loosely with foil; let rest 5 minutes to keep them juicy.
- Spoon any pan juices over the chops, sprinkle with chopped parsley, and serve with lemon wedges.
Enjoy these bright, garlicky chops with roasted potatoes or a crisp salad for a simple holiday showstopper!
Pork and Sage Meatballs in Red Wine Sauce
Savory pork and aromatic sage meet in a rich red wine sauce for an elegant, cozy holiday dish.
Ingredients:
- 1½ lb ground pork
- 1/2 cup fresh breadcrumbs (or panko)
- 1/4 cup whole milk
- 1 large egg
- 2 tbsp fresh sage, finely chopped (or 1 tbsp dried)
- 2 cloves garlic, minced
- 1 small onion, finely grated or minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil (for browning)
- 2 tbsp butter
- 1 cup dry red wine (cabernet or merlot)
- 1 cup low-sodium chicken or beef broth
- 2 tbsp tomato paste
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 bay leaf
- 1 tbsp Worcestershire sauce (optional)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)
- Chopped parsley for garnish
How to Make:
- In a bowl, soak the breadcrumbs in milk for a few minutes until soft.
- Add ground pork, egg, chopped sage, minced garlic, grated onion, salt, pepper, and red pepper flakes into the bowl; mix gently until just combined.
- Form the mixture into 1- to 1½-inch meatballs, about 18–22 total.
- Heat olive oil in a large skillet over medium-high heat; brown meatballs in batches for 2–3 minutes per side until nicely caramelized (they will finish cooking in the sauce). Transfer browned meatballs to a plate.
- Reduce heat to medium, add butter to the skillet, and sauté any remaining minced onion or garlic bits for about 1 minute.
- Stir in tomato paste and cook 30 seconds, then pour in the red wine to deglaze the pan, scraping up browned bits.
- Add broth, thyme, bay leaf, and Worcestershire sauce; bring to a gentle simmer.
- Return meatballs to the skillet, cover, and simmer gently for 12–15 minutes until meatballs are cooked through.
- If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens.
- Taste and adjust seasoning with salt and pepper, remove the bay leaf, and sprinkle with chopped parsley before serving.
Serve over mashed potatoes, buttered noodles, or creamy polenta for a cozy holiday meal — enjoy every savory bite!
Smoky Barbecue Pulled Pork
A crowd-pleasing smoky barbecue pulled pork that’s perfect for holiday sandwiches or plates.
Ingredients:
- 4–5 lb pork shoulder (Boston butt), bone-in or boneless
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tbsp mustard (Dijon or yellow)
- 2 tbsp apple cider vinegar
- 1 cup barbecue sauce (your favorite)
- 1/2 cup chicken or pork stock (or water)
- 1 large onion, sliced
- 2 cloves garlic, smashed
- 1 tbsp vegetable oil
- Hamburger buns or slider rolls, for serving
- Coleslaw, pickles, or extra sauce, for topping (optional)
How to Make:
- Pat the pork shoulder dry and rub with mustard to help the spice mix stick.
- Mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne; rub evenly over the pork.
- Heat oil in a large skillet over medium-high and brown the pork on all sides, about 2–3 minutes per side.
- Place sliced onion and smashed garlic in the bottom of a slow cooker or Dutch oven; set the pork on top.
- Pour apple cider vinegar and stock around the pork, not over the spice crust.
- Cover and cook low for 8–10 hours in a slow cooker, or in a 300°F oven for 4–5 hours, until the pork easily shreds with forks.
- Remove pork to a cutting board and let rest briefly, then shred with two forks, discarding excess fat and bone.
- Skim juices from the cooking pot if needed, then stir in barbecue sauce and return shredded pork to the pot to warm and absorb flavors for 10–15 minutes.
- Serve piled on buns with coleslaw, pickles, and extra sauce on the side.
Enjoy every smoky, saucy bite — perfect for feeding a hungry holiday crowd!
Conclusion
You’ve got a strong set of pork dishes to pick from, so choose the one that fits your time and guest list. Roast or slow-cook larger cuts, and rest them before slicing. Glaze or sauce ribs and loins near the end so they won’t burn. Use a meat thermometer: 145°F for chops and loins, higher for pulled pork shoulder. Let flavors meld a bit after cooking. Serve warm, carve or pull, and enjoy—holiday food that works like clockwork.