15 BBQ Pork Recipes for a Perfect Summer Cookout

I’ve attached a video for every recipe below from my favorite home cooks. I prefer videos over reading, so I thought it might be helpful for you too. BBQ pork recipes are a staple at any fun gathering, bringing people together with their rich flavors and tender texture.

Whether you love using a smoker, slow cooker, or instant pot, mastering BBQ pork means you can serve up mouthwatering dishes like pulled pork sandwiches, tacos, and more. From the smoky flavors of classic pulled pork to the tangy notes of Carolina BBQ, there’s a recipe here that will fit perfectly into your next meal plan. Get ready to impress your family and friends with these delicious and easy-to-follow recipes.

Pulled Pork

Ingredients

• 4 lbs pork shoulder or butt
• 1 ½ cups BBQ sauce
• 1 cup chicken broth
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp cumin
• 1 tsp black pepper

Instructions

1. Prepare the Pork: Trim excess fat and cut the pork into large pieces.
2. Season: Combine brown sugar, paprika, garlic powder, onion powder, salt, cumin, and black pepper in a bowl. Rub the mixture all over the pork.
3. Cook in Slow Cooker: Place the pork in the slow cooker. Pour BBQ sauce and chicken broth over the pork. Cover with the lid and cook on low for 8-10 hours or high for 5-6 hours.
4. Shred the Pork: Remove the pork from the slow cooker and place it in a large bowl. Use two forks to shred the meat.
5. Mix: Return shredded pork to the slow cooker and stir to combine with the juices.

Possible Substitutes

• Pork: Chicken thighs or beef brisket
• Chicken Broth: Vegetable broth or beef broth
• BBQ Sauce: Your favorite marinade or homemade sauce

Enjoy your delicious pulled pork on sandwiches, tacos, or with your favorite sides!

Sticky Hoisin Pork Steaks

Ingredients

• 4 pork steaks, ½ inch thick
• 75g hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice wine
• 1 teaspoon garlic powder
• 1 teaspoon ginger, minced
• 1 teaspoon Chinese five spice powder
• 1 tablespoon brown sugar

Instructions

1. Combine hoisin sauce, soy sauce, honey, rice wine, garlic powder, ginger, five spice powder, and brown sugar in a bowl.
2. Mix these ingredients well to create your sticky hoisin glaze.
3. Apply the glaze generously to both sides of the pork steaks.
4. Cover and let the pork steaks sit in the fridge for at least 2 hours.
5. Preheat your grill to medium-high heat.
6. Grill pork steaks for about 4-5 minutes per side or until internal temperature reaches 145°F (63°C).
7. Brush with additional glaze during grilling.
8. Let the pork steaks rest for 5 minutes before slicing.

Possible Substitutes

• Chicken thighs can be used instead of pork steaks.
• Maple syrup can replace honey.
• Apple cider vinegar can be used in place of rice wine.
• Fresh garlic instead of garlic powder.

Pull-Apart Pork with Honey Chipotle

Ingredients

• Pork shoulder or butt
• 75g ketchup
• 2 tbsp chipotle
• 2 tbsp honey
• 2 tbsp vinegar
• 2 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic (optional)
• 2 tbsp Worcestershire sauce (optional)

Instructions

1. Marinate: Mix the ketchup, chipotle, honey, vinegar, 2 tsp salt, and pepper in a bowl. Add garlic and Worcestershire sauce if you like.
2. Prep Pork: Rub this mixture all over the pork. Place the pork in a food bag or bowl and let it marinate in the fridge for at least 2 hours, up to 2 days.
3. Slow Cook: Put the marinated pork into your slow cooker. Cook on low for 8 to 10 hours or until the pork is tender.
4. Shred: Once cooked, remove the pork and shred it using two forks.
5. Sauce: If you have reserved any sauce, add it to the shredded pork and mix well.

Possible Substitutes

• For Chipotle: Use smoked paprika or a mix of cayenne and smoked paprika.
• For Honey: Try maple syrup or brown sugar.
• For Pork: Use chicken thighs or beef brisket.

Enjoy your delicious pull-apart pork with honey chipotle!

Pomegranate-Braised Pork Belly

Ingredients

• 1 pound pork belly
• 1 cup pomegranate juice
• 1/2 cup chicken broth
• 1 tablespoon olive oil
• 1 cinnamon stick
• 1 teaspoon allspice
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions

1. Preheat your oven to 320°F (160°C).
2. Heat the olive oil in a large ovenproof skillet or dish over medium heat.
3. Brown the pork belly for 2-3 minutes on each side.
4. In a bowl, mix together the pomegranate juice, chicken broth, cinnamon stick, allspice, lemon juice, honey, and red wine vinegar.
5. Pour the mixture over the browned pork.
6. Cover the skillet with a lid or aluminum foil.
7. Transfer to the oven and braise for 1.5 to 2 hours, until the meat is tender.
8. Let the pork belly rest for 15 minutes before serving.

Possible Substitutes

• Pork belly: Use pork shoulder or pork butt.
• Pomegranate juice: Substitute with cranberry juice or orange juice.
• Olive oil: Use vegetable oil or canola oil.
• Allspice: Use a mixture of cinnamon, nutmeg, and cloves.

Pork Souvlaki

Ingredients:

• Pork shoulder or tenderloin, cut into 1-inch cubes
• Olive oil
• Fresh lemon juice
• Garlic cloves, minced
• Dried oregano
• Fresh rosemary, chopped
• White wine vinegar or red wine vinegar
• Paprika
• Salt
• Black pepper

Instructions:

1. In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, rosemary, vinegar, paprika, salt, and black pepper.
2. Add the pork cubes to the marinade. Toss well to coat.
3. Cover the bowl with plastic wrap or seal in a zip lock bag. Refrigerate for at least 2 hours, or overnight for best flavor.
4. Preheat your grill to medium-low heat.
5. Thread the marinated pork cubes onto skewers.
6. Grill the skewers for about 8-10 minutes per side, until the pork is cooked through and has a nice char.
7. Let the skewers rest for a few minutes before serving.

Possible Substitutes:

• Chicken or lamb instead of pork
• Lime juice instead of lemon juice
• Thyme instead of rosemary
• Apple cider vinegar if you don’t have wine vinegar

Pork Belly Slices

Ingredients

• 1 lb pork belly (skinless)
• Olive oil
• Salt
• Pepper
• BBQ sauce

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the pork belly into ½ inch strips and dry them with a paper towel.
3. Whisk together olive oil, salt, and pepper.
4. Brush the mixture onto both sides of the pork belly strips.
5. Place the strips on a baking sheet lined with parchment paper or aluminum foil.
6. Bake for 15 minutes.
7. Remove from oven and baste with BBQ sauce.
8. Bake for another 15 minutes or until crispy and golden brown.
9. Enjoy your delicious pork belly slices!

Possible Substitutes

• Vegetable oil instead of olive oil
• Honey or maple syrup mixed with soy sauce as a BBQ sauce alternative
• Smoked paprika to add a smoky flavor

BBQ Sausages with Smoky Tomato Sauce

Ingredients

• 6-8 thick pork sausages
• 1 cup tomato relish
• ¾ cup apple cider vinegar
• ½ cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Dill pickles (optional)
• Coleslaw (optional)
• 16 slices of soft thick cut square bread

Instructions

1. Preheat your grill to medium heat.
2. In a bowl, mix tomato relish, apple cider vinegar, brown sugar, Worcestershire sauce, dried oregano, smoked paprika, and garlic powder.
3. Grill pork sausages for about 10 minutes, turning them occasionally for even cooking.
4. Brush sausages with smoky tomato sauce and grill for 1-2 more minutes until sticky and caramelized.
5. Serve sausages in thick cut square bread with dill pickles and coleslaw on the side if desired.

Possible Substitutes

• Apple cider vinegar: White vinegar or red wine vinegar
• Tomato relish: Ketchup or tomato sauce with added onion and spices
• Brown sugar: Honey or maple syrup
• Dried oregano: Italian seasoning or dried thyme

Enjoy your BBQ sausages with delicious smoky tomato sauce!

Sticky Oven BBQ Ribs

Ingredients

• 2 racks of pork ribs
• 1/4 cup brown sugar
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup apple juice
• Olive oil
• Barbecue sauce

Instructions

1. Preheat your oven to 300°F (150°C).
2. Remove the thin membrane from the back of the ribs.
3. Mix brown sugar, chili powder, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
4. Rub the spice mixture generously on both sides of the ribs.
5. Place ribs on a foil-lined baking sheet and drizzle lightly with olive oil.
6. Pour apple juice under the ribs and cover with foil.
7. Bake for 2.5-3 hours until the ribs are tender.
8. Uncover and brush with barbecue sauce.
9. Turn up the oven to 350°F (180°C) and bake for an additional 30 minutes until the sauce is sticky.

Possible Substitutes

• Brown sugar: Use honey or maple syrup.
• Chili powder: Use cayenne pepper or a mix of cumin and paprika.
• Apple juice: Use orange juice or apple cider.

BBQ Pulled Pork Sandwich

Ingredients

• 3 lb pork shoulder or butt
• 1 ½ cups BBQ sauce
• 1 cup broth (chicken or beef)
• 6-8 sandwich buns
• Mayonnaise (optional)
• Favorite toppings (coleslaw, pickles, etc.)

Instructions

1. Prepare the pork: Place your pork shoulder in a slow cooker.
2. Add seasonings: Pour BBQ sauce and broth over the pork.
3. Slow cook: Cover with the lid and cook on high for 5-6 hours or low for 8-10 hours until the pork is tender.
4. Shred the pork: Remove the pork from the pot, place it in a large bowl, and shred with two forks.
5. Toast the buns: Spread mayonnaise on the cut sides of each bun and toast on a frying pan until golden and crispy.
6. Assemble: Place about 5 ounces of shredded pork on each bun and drizzle with extra BBQ sauce. Add your favorite toppings.

Possible Substitutes

• Pork shoulder or butt: Use pork loin as a leaner option.
• Broth: Use water or a mixture of water and apple cider vinegar.
• BBQ sauce: Make your own or use store-bought of your choice.
• Buns: Substitute with gluten-free or whole wheat buns.

Jerk-Seasoned Pork & Pineapple Skewers

Ingredients

• 400g pork fillet, cut into 4cm chunks
• 2 tbsp jerk or Creole seasoning
• 1 tsp ground allspice
• 1 tbsp hot chili sauce (optional)
• 3 limes, zest and juice of 1, other 2 cut into wedges to serve
• ½ small pineapple, peeled, cored, and cut into 4cm chunks
• 1 tbsp vegetable oil

Instructions

1. Prepare the Marinade: Mix jerk seasoning, ground allspice, hot chili sauce, lime zest, and juice in a bowl. Add oil and stir until combined.
2. Marinate the Pork: Place pork chunks in a zip-top bag. Pour in the marinade, seal, and shake to coat. Refrigerate for 1 hour.
3. Thread Skewers: Soak bamboo skewers in water for 30 minutes. Alternate pork and pineapple chunks on each skewer.
4. Preheat Grill: Set your grill to medium-high heat.
5. Grill Skewers: Place skewers on the grill. Cook for 3-4 minutes per side, until pork is cooked through and pineapple is caramelized.
6. Serve: Remove from grill. Serve with lime wedges.

Possible Substitutes

• Pork: Chicken breast, turkey chunks, or firm tofu
• Jerk Seasoning: Cajun seasoning or homemade spice blend
• Pineapple: Mango or bell pepper chunks

Pork Satay

Ingredients:

• 1 lb pork tenderloin, cut into thin strips
• 1/4 cup soy sauce
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1/2 tsp cayenne pepper
• 1/2 cup peanut butter
• 1/2 cup coconut milk
• 2 tbsp vegetable oil

Instructions:

1. Marinate the Pork: In a bowl, mix soy sauce, fish sauce, brown sugar, sesame oil, garlic, lime juice, and cayenne pepper. Add the pork strips to the marinade. Cover and refrigerate for 30 minutes.
2. Prepare the Peanut Sauce: In a food processor, blend peanut butter, coconut milk, and vegetable oil until smooth. Transfer to a bowl.
3. Skewer the Pork: Thread the marinated pork strips onto skewers. You can use metal or soaked wooden skewers.
4. Grill the Pork: Preheat your grill to medium-high heat. Cook the pork skewers on each side for 3-5 minutes, until fully cooked.
5. Serve: Drizzle the peanut sauce over the pork skewers or serve it as a dipping sauce on the side.

Possible Substitutes:

• Chicken: Can be used instead of pork.
• Almond Butter: Works well if you don’t have peanut butter.
• Honey: Can replace brown sugar.
• Lemon Juice: A good substitute for lime juice.

Pork & Fennel Burgers

Ingredients

• 1 lb ground pork
• 2 cloves garlic, chopped
• 2 tbsp fennel seeds, toasted
• 1 tbsp caraway seeds (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 burger buns
• Lettuce, tomato, and onion for toppings

Instructions

1. Toast the fennel seeds in a small dry skillet until they are aromatic. Let them cool.
2. In a large mixing bowl, combine the ground pork, garlic, toasted fennel seeds, caraway seeds (if using), salt, and pepper.
3. Mix with your hands until everything is well combined, but do not overwork the meat.
4. Form the mixture into 4 patties.
5. Preheat your grill to medium-high heat and brush the grates with olive oil.
6. Grill the patties for about 4-6 minutes per side until fully cooked.
7. Let the burgers rest for a few minutes before serving them on buns with your favorite toppings.

Possible Substitutes

• Ground turkey instead of ground pork
• Cumin seeds instead of caraway seeds
• Whole-wheat buns instead of regular buns
• Avocado slices as a topping instead of mayo

Enjoy your delicious Pork & Fennel Burgers!

Sticky Hot Dog Jackets

Ingredients

• 8 hot dogs
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup tomato purée

Instructions

1. Mix maple syrup, apple cider vinegar, Dijon mustard, and tomato purée in a bowl to make a glaze.
2. Preheat your grill to medium heat.
3. Brush the glaze over the hot dogs generously.
4. Place the hot dogs on the grill.
5. Cook for 10 minutes, turning and brushing with the glaze every few minutes until sticky and well-cooked.

Possible Substitutes

• Maple syrup: Honey or agave syrup.
• Apple cider vinegar: White vinegar or rice vinegar.
• Dijon mustard: Yellow mustard or spicy brown mustard.
• Tomato purée: Ketchup or tomato paste.

Barbecued Pork Belly

Ingredients Needed

• Pork belly (2-3 lbs)
• Salt
• Sugar
• Paprika
• Garlic powder
• Chili powder
• Cumin
• Black pepper
• Mustard powder
• White pepper
• Cayenne pepper
• Olive oil

Instructions

1. Remove the skin from the pork belly if it’s still on.
2. Score the meat with a sharp knife in a 1-inch crosshatch pattern, about 1/4 inch deep.
3. Mix all the spices together in a bowl.
4. Rub the spice mixture all over the pork belly.
5. Drizzle with olive oil.
6. Preheat your BBQ to medium heat.
7. Place the pork belly, skin side down, on the cooler part of the grill.
8. Cover with the lid and cook for 20-30 minutes until the skin is crispy.
9. Turn the pork belly and cook for another 2 hours or until tender.
10. Let the pork belly rest for 10 minutes before slicing.

Possible Substitutes

• Smoked paprika for regular paprika if you want a smoky flavor.
• Brown sugar instead of white sugar for a richer taste.
• Garlic salt can replace garlic powder if you like saltier meat.
• Chipotle powder for extra spice instead of chili powder.

BBQ Pork Steaks with Smoky Corn

Ingredients:

• 4 pork steaks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 4 ears of corn
• 2 teaspoons smoked paprika
• 2 tablespoons butter
• 1 teaspoon garlic powder

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together salt, pepper, paprika, and brown sugar.
3. Rub pork steaks with olive oil and season both sides with the spice mix.
4. Place the pork steaks on the grill and cook for 8-10 minutes per side, until they reach an internal temperature of 145°F (63°C).
5. Remove the steaks from the grill and let them rest for a few minutes before serving.
6. While the pork steaks are grilling, prepare the corn.
7. Husk the corn and place it on the grill, turning occasionally, until slightly charred, about 10 minutes.
8. Mix butter, smoked paprika, and garlic powder in a small bowl.
9. Brush the grilled corn with the butter mixture.

Possible Substitutes:

• Pork steaks can be replaced with pork chops.
• Olive oil can be substituted with vegetable oil.
• You can use smoked paprika for extra flavor, but regular paprika works too.