Pork

For the most succulent results, use pork butt or shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.

Sweet pickled watermelon pairs perfectly with hearty country-style ribs—you need to try it to believe it!

In this grilled pork chop recipe, you won't be smoking up your kitchen as usual. And is that a glass of rosé we see in the photo? Interesting. Very interesting.

This pulled pork recipe comes with a killer North Carolina bbq sauce. This is part of BA's Best, a collection of our essential recipes.

Black-eyed peas are the perfect side for this redeye-glazed pork tenderloin.

Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.

Summer isn't the only time to enjoy sticky ribs-these baby backs! Showered with citrus zest, these also work well in winter.

Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

This pork loin is a quintessential fall dish. Plus, you get a triple dose of all things pig thanks to the ground pork and prosciutto.