Pork Recipes

Some great recipes featuring pork (and ham)

Pork Vegetable Pie

This pie is a fabulous use for that leftover pork we always seem to have. After-all, one can only eat so many bbq pork sandwiches. This recipe is adapted from one found in an old Farm Journal Cookbook in my mom’s collection. This recipe is easily doubled and is great the second day, reheated in the microwave.

  • 3 T butter
  • 1 c chopped green pepper
  • ¼ c chopped onion
  • 3 T flour
  • 1 tsp salt
  • ¼ tsp ground ginger
  • 1/8 tsp dry mustard
  • 1/16 tsp pepper
  • 1 ¼ chicken broth
  • 2 ½ c cooked pork
  • 1 c sliced, cooked carrots
  • 1 ½ c frozen beans
  • Pastry for double crust pie


Melt butter over medium heat. Add green pepper and onion; sauté until tender. Stir in flour, salt, ginger, mustard and pepper. Cook one minute, stirring constantly. Gradually add chicken broth. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in pork, carrots and beans. Pour into pie shell, top with second crust. Bake at 400 degrees for 30-35 minutes. Let sit ten to fifteen minutes before cutting so pie can set up.


Serves 6-8

Roast Pork with Sherry-Plum Sauce

I received this recipe as part of a Christmas gift and it produced the best tasting, most tender pork roast I’ve ever had. It is great with or without the plum (or apricot) sauce

  • 4 lb boneless pork loin roast
  • 2 T vegetable oil
  • 1 c dry sherry
  • 1 T dry ground mustard
  • 2 T soy sauce
  • 1 ½ tsp dried thyme leaves
  • 1 ¼ tsp ground ginger
  • 1 tsp salt
  • ¼ tsp pepper
  • 3 cloves garlic, finely chopped
  • ½ c plum jam or apricot jam

Trim excess fat from pork. Heat oil in 10” skillet over med-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Place pork in a 3 ½ qt to 6 qt slow cooker. Mix remaining ingredients, except jam; pour over pork. Cover and cook on low heat 7-9 hours or until pork is tender. Remove pork from cooker; cover and keep warm.

Skim fat from juices in cooker, if desired. Stir jam into juices. Cover and cook on high heat about 15 minutes or until jam is melted, stir.

Serve sauce over pork.

Serves 12.


Slow Roasted Pork Roast

  • 3-4 boneless pork roast
  • salt, pepper and garlic powder to taste
  • 1/4 c. BBQ sauce
  • 1 12-oz. jar pork gravy

Season roast on all sides and brown in a little oil on all sides. Transfer to roasting pan. Combine gravy and BBQ sauce and pour over roast. Cover with foil and bake at 350 degrees for 1 hour. Reduce heat to 325 degrees and cook 2 hours longer.