Beyond Bacon: Creative Pork Recipes You Haven’t Tried Yet

Bacon Gets the Headlines, but Pork Runs the Show

Let’s face it: bacon gets all the glory. From breakfast plates to donuts, cocktails to casseroles, bacon has been the MVP of pork in pop culture. We all love those crispy strips — and yes, they belong in your smoker, oven, and skillet.

But here’s the truth every pitmaster and backyard cook knows: pork is bigger than bacon. Way bigger. Pork belly, tenderloin, steaks, chops, and shoulders offer flavors, textures, and techniques that let you go gourmet or keep it classic. Pork is versatile enough to star in your next competition box or your Tuesday night dinner.

In this guide, we’re going beyond bacon. You’ll get creative pork recipes and ideas that showcase just how diverse this protein can be — with plenty of inspiration to elevate your cooking or keep it rooted in traditional backyard BBQ.

Pork Belly: Beyond Bacon Strips

Everyone knows pork belly because it’s the foundation of bacon, but this cut has so much more potential when cooked whole or cubed.

• Texture: Rich, fatty, and melt-in-your-mouth when slow-cooked.
• Flavor: Absorbs smoke beautifully and pairs well with both sweet and spicy glazes.
• Creative Uses: Pork belly burnt ends, crispy pork belly bites, Korean-style braised belly, or tacos topped with tangy slaw.
• Pro Tip: A rub like Sweet Money caramelizes beautifully on pork belly, forming a bark that balances the richness of the fat.

📌 Recipe: Peach Slaw Pork Belly 

📌 Recipe: How to Cook Pork Belly

Pork Tenderloin: Lean, Quick, and Flavorful

Tenderloin often gets overlooked because it’s leaner than other cuts, but it’s one of the easiest pork cuts to cook for a weeknight dinner or a fast BBQ snack.

• Texture: Lean, tender, cooks in under 30 minutes.
• Flavor: Mild, making it a blank canvas for marinades and rubs.
• Creative Uses: Stuffed pork tenderloin with herbs and cheese, grilled medallions finished with Granny’s BBQ Sauce, or sliced thin for sandwiches.
• Pro Tip: For juicy pork tenderloin, cook it to 145°F and let it rest for 5–10 minutes before slicing to lock in moisture and flavor.

📌 Recipe: Pork Tenderloin Bahn Mi Torta

Pork Steaks: The Hidden Gem

If you haven’t tried pork steaks, you’re missing out on one of the most flavorful, affordable cuts. Cut from the shoulder (Boston butt), pork steaks have marbling and flavor that rivals beef.

• Texture: Juicy, marbled like a ribeye, but pork.
• Flavor: Bold, hearty, perfect for BBQ rubs and sauces.
• Creative Uses: Smoked pork steaks finished with a glaze, pan-seared with garlic butter, or braised in beer and onions.
• Pro Tip: Use Sweet Money Hot rub as your base seasoning — its buttery, savory notes bring pork steaks to life.

📌 Recipe: Pork Steak

Pork Shoulder: Classic Pulled Pork and Beyond

Pulled pork may be the most famous shoulder recipe, but pork shoulder is more versatile than people think.

• Texture: Shreddable when smoked low and slow, but can also be cubed or sliced.
• Flavor: Deep and savory, a sponge for injections and sauces.
• Creative Uses: Cuban-style pork roast, carnitas for tacos, smoked pork chili, or BBQ egg rolls with pulled pork filling.
• Pro Tip: Inject with Pork Prod, season with Sweet Money, and finish with Granny’s BBQ Sauce for a competition-worthy shoulder.

📌 Recipe:  Pulled Pork Slider 

Pork Chops: From Basic to Bold

Pork chops are a staple in many kitchens, but they don’t have to be boring. Bone-in, thick-cut chops are perfect for grilling, smoking, or stuffing.

• Texture: Lean, with a firm bite (best when brined).
• Flavor: Mild, takes on rubs and marinades well.
• Creative Uses: Smoked double-cut chops, parmesan-crusted chops on the griddle, or stuffed chops with spinach and cheese.
• Pro Tip: Brine pork chops to prevent dryness, then season with Desert Gold for a citrusy, herby crust that pairs perfectly with pork’s natural sweetness.
  

Pork Ribs: Not Just Baby Backs

Baby backs may be the most popular, but spare ribs and St. Louis cuts are where pitmasters really show their skills.

• Texture: Varies by cut — baby backs are leaner, spares/St. Louis are meatier and fattier.
• Flavor: Iconic smoke-and-sauce BBQ flavor,
• Creative Uses: Asian-inspired sticky ribs, dry-rubbed ribs with a savory bark, or ribs glazed with fruit BBQ sauces.
• Pro Tip: Try layering rubs —Money + Sweet Money — for a balanced flavor that wins in both backyard and competition settings.

📌 Recipe: PB&J Ribs

Pork Loin: Big Flavor for a Crowd

Loin is larger than tenderloin and can feed a whole family. It’s ideal for roasting, stuffing, or slicing for sandwiches.

• Texture: Leaner than shoulder, tender if not overcooked.
• Flavor: Mild, benefits from bold rubs or marinades.
• Creative Uses: Smoked pork loin roast with apple glaze, BBQ pork loin sandwiches, or a stuffed roast with spinach and cream cheese.
• Pro Tip: Pair pork loin with fruit woods (apple, cherry) to highlight its natural sweetness.

📌 Recipe placeholder: Pork & Noodles

Pork Belly Burnt Ends vs. Pulled Pork: Elevate or Traditional?

This is where pork’s diversity really shines. You can serve up traditional pulled pork sandwiches with coleslaw — the kind everyone recognizes and craves. Or, you can get adventurous with pork belly burnt ends glazed in Granny’s BBQ Sauce, delivering a flavor bomb in every bite.

Both belong on your menu. Both prove that pork is as versatile as it gets.

Why Pork Belongs in Every Kitchen

• Affordable compared to beef cuts.
• Wide variety of textures and flavors in different cuts.
• Works with global cuisines — from American BBQ to Asian stir-fries to Mexican carnitas.
• Perfect for both weeknight meals and competition cook-offs.
  

📌For even more ideas, check out our blog All Things Pork.

Bacon may be the headliner, but pork’s diversity is what makes it a superstar in the BBQ world. From indulgent pork belly to lean tenderloin, from hearty pork steaks to competition-worthy shoulders, pork lets you go bold or stay traditional.

This National Pork Month (and every month after), take the opportunity to try something new, push your flavors, and celebrate pork in all its glory. Because when you go beyond bacon, you discover just how creative your cooking can be.

FAQs: Creative Pork Cooking

What’s the most versatile pork cut?

Pork shoulder takes the crown. It can be smoked, braised, roasted, or cubed—and always delivers flavor.

How do I keep lean cuts like tenderloin from drying out?

Brine or inject them, cook to temperature (not time), and don’t overcook past 145°F internal.

What’s the best BBQ seasoning for pork?

Sweet Money and Money layered together give you a championship balance of sweet, savory, and great color.

What’s the difference between pork belly and bacon?

Bacon is pork belly that’s cured and sliced. Whole pork belly can be roasted, smoked, or cubed for burnt ends.

Which pork cut is best for quick weeknight cooking?

Pork tenderloin—lean, cooks in under 30 minutes, and takes well to marinades or rubs.