Pork

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a sweet, salty and smoky Dr. Pepper Glazed Ham!

Learn how to cure your pork loin in just a couple of hours with this flavor packed recipe. Chef Eric Gephart fires up the Kamado Joe Pellet Joe for his Quick Cured Pork Loin with Pura Vida Sauce.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes some St. Louis spare ribs until the bones pull right out of the the meat. The boneless ribs are then beer battered and deep fried for these Pork RIb Corn Dogs!

Chef Tom smokes up a batch of the cheese stuffed, sausage and bacon wrapped jalapeno barbecue staple known as Armadillo Eggs on the Yoder Smokers YS640s Pellet Grill.

Chef Tom fires up the Napoleon Phantom 500 gas grill for his Queso Fundido (or Queso Flameado) with Salsa Ranchera, utilizing a creative technique for for creating a broiling inside the grill!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a whole Smoked Suckling Pig!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these EASY Bacon Wrapped Pork Tenderloin Medallions!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for fried morel and cheesy Polenta Stuffed Peppers, wrapped in bacon and drizzled with hot honey!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his No-Wrap Pork Butt. It's as easy as it sounds and produces an incredible bark with big smoke flavor!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Pork Belly Tacos Al Pastor. As good as the taqueria, but made right at home!

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for these sweet, spicy, smoky Honey Sriracha Baby Back Ribs!

Chef Tom fires up the Kamado Joe Ceramic Grill and grills off thin sliced pork shoulder for a grilled then braised Thai Red Coconut Curry.

If you're looking for a simple barbecue recipe, then you'll love these Butterflied BBQ Pork Chops. Chef Tom fires up the Kamado Joe Kettle Joe and utilizes the SloRoller to smoke the chops before cranking up the heat for a seared finish!

Picture an entire pepperoni pizza rolled up like cinnamon rolls, topped with buttermilk ranch dressing and served with tomato dipping sauce. We call it Pepperoni Pizza Rolls, and we bake it on the Yoder Smokers YS640s Pellet Grill!

Chef Tom prepares smoky braised pork chile verde and potatoes cooked on the Kamado Joe Classic III Ceramic Charcoal Grill, then stuffed into tortillas with cheeses and smothered in more cheese and fire roasted salsa verde.

Chef Tom fires up the Yoder Smokers Flat-Top Charcoal Grill for a rundown on how to smoke Barbecue Pork Spare Ribs over indirect heat in a charcoal grill.

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker and smokes a Boston Butt Pork Shoulder for an East meets West collision of culinary cultures, Pulled Pork BBQ Sushi Rolls!

Looking for some cold weather comfort food? Chef Tom's got you covered with his Smoked Pork Ragu. Boston Butt pork shoulder smoked on the Yoder Smokers YS640s Pellet Grill, then braised in a rich San Marzano tomato sauce and served on a bed of pappardelle pasta!

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for this Easy Smoked Glazed Ham featuring an Apple Bourbon Glaze!

Chef Tom prepares his Apple Brined Pulled Pork, smoked on the Yoder Smokers YS640s Pellet Grill. The apple juice brine makes for the juiciest pulled pork!