20 Flavorful Pork BBQ Recipes Perfect for Grilling

Fire up the grill—it’s time to take your pork BBQ game to the next level! Whether you’re craving sticky-sweet ribs, zesty pulled pork, or smoky chops, we’ve got 20 mouthwatering recipes that’ll make your summer cookouts unforgettable. From quick weeknight dinners to crowd-pleasing weekend feasts, these flavorful dishes are sure to satisfy. Ready to dig in? Let’s get grilling!

Classic Sweet and Tangy Pork BBQ Skewers

These juicy skewers are a backyard BBQ must-have, with caramelized edges and a sticky-sweet glaze that’ll have everyone reaching for seconds.

Ingredients:

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/4 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Reserve 2 tbsp of the sauce for basting.
2. Toss the pork cubes in the remaining sauce until evenly coated. Thread onto skewers, leaving small gaps between pieces.
3. Preheat grill to medium-high (400°F). Grill skewers for 12–15 minutes, turning every 3 minutes and basting with reserved sauce during the last 2 minutes, until charred and internal temperature reaches 145°F.

The magic here? That quick vinegar tang cutting through the richness of the pork—no fancy tools required, just big flavor.

Tip: For extra caramelization, brush skewers with a thin layer of honey during the last minute of grilling.

Honey Garlic Glazed Pork BBQ Ribs

These sticky-sweet ribs are fall-off-the-bone tender with a caramelized glaze that’ll have everyone licking their fingers.

Ingredients:

• 2 lbs pork baby back ribs
• 1/4 cup honey
• 3 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Prep ribs: Pat ribs dry and trim excess fat. Rub with 1/4 tsp salt and 1/2 tsp black pepper.
2. Make glaze: Whisk together 1/4 cup honey, 3 tbsp soy sauce, 4 cloves minced garlic, 1 tbsp apple cider vinegar, and 1 tsp smoked paprika in a bowl.
3. Slow cook: Place ribs meat-side down in a baking dish, pour half the glaze over them, and cover tightly with foil. Bake at 300°F for 2 hours.
4. Glaze & crisp: Uncover, flip ribs, and brush with remaining glaze. Broil on high for 3–5 minutes until bubbly and charred at the edges.

The magic here? The low-and-slow bake tenderizes the ribs while the honey garlic glaze reduces to a glossy, lacquered finish under the broiler.

Tip: Let ribs rest 10 minutes before slicing—the glaze will cling better!

Spicy Korean Pork BBQ with Gochujang Sauce

This sticky, fiery pork BBQ is a crowd-pleaser—packed with bold gochujang flavor and ready in under 30 minutes!

Ingredients

• 1.5 lbs pork shoulder (thinly sliced)
• 3 tbsp gochujang (Korean red pepper paste)
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic (minced)
• 1 tbsp grated ginger
• 1 tbsp rice vinegar
• 1 tbsp vegetable oil
• 2 green onions (thinly sliced, for garnish)
• 1 tsp toasted sesame seeds (for garnish)

Instructions

1. In a bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 cloves minced garlic, 1 tbsp grated ginger, and 1 tbsp rice vinegar to make the marinade.
2. Toss the pork slices in the marinade until fully coated. Let sit for 10 minutes (or up to 2 hours for deeper flavor).
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Cook the pork in batches for 3–4 minutes per side until caramelized and cooked through.
4. Garnish with sliced green onions and toasted sesame seeds before serving.

The magic here? The gochujang’s sweet heat clings to every tender bite, while the quick sear keeps the pork juicy. Serve with steamed rice and crunchy kimchi for the ultimate combo.

Tip: For extra char, grill the marinated pork on high for 2 minutes per side instead of stovetop!

Pineapple Teriyaki Pork BBQ Sliders

These sweet-and-savory sliders pack tropical flair into every bite, with juicy pork smothered in sticky pineapple teriyaki sauce—perfect for game day or backyard gatherings.

Ingredients:

• 1.5 lbs boneless pork shoulder, thinly sliced
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 cup fresh pineapple chunks
• 12 Hawaiian sweet rolls
• 1/4 cup sliced green onions

Instructions:

1. In a bowl, whisk together 1 cup pineapple juice, 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp grated ginger. Reserve 1/2 cup marinade; pour the rest over pork and refrigerate for 30 minutes.
2. Heat a skillet over medium-high. Cook pork (discarding marinade) for 5–6 minutes until browned. Remove from pan.
3. Add reserved marinade and 1 cup pineapple chunks to skillet. Simmer 3 minutes. Mix 1 tbsp cornstarch with 1 tbsp water, stir into sauce, and cook 1 minute until thickened.
4. Return pork to skillet, tossing to coat. Cook 2 minutes.
5. Pile pork onto Hawaiian rolls, drizzle with extra sauce, and top with green onions.

The caramelized pineapple chunks add pops of brightness against the rich teriyaki pork, while the fluffy rolls soak up every drop of that glossy sauce.

Tip: For extra char, grill the pineapple chunks before adding them to the sauce!

Smoky Bourbon BBQ Pulled Pork Sandwiches

These tender, slow-cooked pulled pork sandwiches get a bold upgrade with smoky bourbon BBQ sauce—perfect for weekend gatherings or game day feasts.

Ingredients

• 1 (4–5 lb) pork shoulder (bone-in or boneless)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup bourbon BBQ sauce (store-bought or homemade)
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 6 brioche buns, toasted
• Pickle slices and coleslaw (for serving)

Instructions

1. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, and 1 tsp black pepper. Rub the mixture all over the pork shoulder.
2. Place the pork in a slow cooker. Pour in 1/2 cup apple cider vinegar and 1/4 cup water. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the meat shreds easily with a fork.
3. Transfer the pork to a cutting board, discard the liquid, and shred the meat. Return it to the slow cooker and stir in 1 cup bourbon BBQ sauce. Cook on LOW for 20 minutes to let the flavors meld.
4. Serve the pulled pork on toasted brioche buns, topped with pickles and coleslaw.

The bourbon BBQ sauce adds a rich, caramelized depth to the pork, while the slow cooking keeps it irresistibly juicy. Pro tip: For extra smokiness, sear the pork in a skillet before slow-cooking!

Jamaican Jerk Pork BBQ with Mango Salsa

This bold and juicy jerk pork gets a sweet, tangy lift from fresh mango salsa—perfect for summer grilling with a Caribbean twist.

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp Jamaican jerk seasoning
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 tbsp lime juice (for salsa)
• 1/2 tsp salt

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp jerk seasoning, 2 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp lime juice, 2 cloves minced garlic, and 1 tsp grated ginger. Toss pork cubes in the marinade until coated. Cover and refrigerate for at least 2 hours (or overnight).
2. Preheat grill to medium-high (400°F). Thread pork onto skewers and grill for 12–15 minutes, turning occasionally, until charred and cooked through.
3. Meanwhile, make the salsa: In a bowl, combine diced mango, 1/4 cup red onion, 1/4 cup cilantro, 1 minced jalapeño (if using), 1 tbsp lime juice, and 1/2 tsp salt. Toss gently.
4. Serve grilled pork skewers topped with mango salsa.

The smoky-spicy jerk pork paired with the bright, fruity salsa is a knockout combo—your taste buds won’t know whether to cheer or salsa dance!

Tip: For extra tender pork, let it marinate overnight. No grill? Broil skewers on a sheet pan at 400°F for the same time, flipping halfway.

Maple Mustard Glazed Pork BBQ Chops

These juicy pork chops get a sweet-savory kick from a sticky maple-mustard glaze—perfect for weeknights when you want big flavor with minimal fuss.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1 clove garlic, minced

Instructions:

1. Preheat grill or grill pan to medium-high (400°F). Pat pork chops dry, then rub with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a small bowl, whisk together 1/3 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/2 tsp smoked paprika, and 1 minced garlic clove.
3. Grill chops for 4–5 minutes per side, brushing with half the glaze during the last 2 minutes of cooking. Let rest 5 minutes before serving with remaining glaze.

The magic here? The glaze caramelizes into a glossy, slightly smoky crust while keeping the pork tender. Tip: For extra depth, let the chops marinate in half the glaze for 30 minutes before grilling.

Thai-Inspired Lemongrass Pork BBQ Skewers

These skewers pack a punch with bright lemongrass, garlic, and a touch of sweetness—perfect for your next backyard BBQ or weeknight grill session.

Ingredients:

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 2 stalks lemongrass, tender inner parts finely minced (about 2 tbsp)
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tsp ground coriander
• 1/2 tsp black pepper
• Bamboo skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine the minced lemongrass, garlic, fish sauce, brown sugar, soy sauce, vegetable oil, coriander, and black pepper. Add the pork cubes and toss to coat. Cover and marinate in the fridge for at least 2 hours (or overnight for deeper flavor).
2. Thread the pork onto soaked skewers, leaving a little space between pieces for even cooking.
3. Preheat a grill or grill pan to medium-high (about 400°F). Grill the skewers for 3–4 minutes per side, turning occasionally, until lightly charred and cooked through (internal temp of 145°F).

The lemongrass marinade caramelizes beautifully on the grill, giving the pork a fragrant, slightly sticky crust that’s irresistible. Serve with a squeeze of lime for extra zing!

Tip: If using wooden skewers, double up to prevent them from burning—or use metal skewers for easy flipping.

Coca-Cola BBQ Pork Belly Bites

These sticky-sweet pork belly bites are a game-changer—cola adds depth to the glaze while keeping the meat unbelievably tender.

Ingredients

• 1.5 lbs pork belly, cut into 1-inch cubes
• 1 cup Coca-Cola
• 1/2 cup BBQ sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp vegetable oil

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high. Sear pork belly until golden on all sides, about 8 minutes total.
2. In a bowl, whisk together 1 cup Coca-Cola, 1/2 cup BBQ sauce, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Pour over pork, stirring to coat.
3. Transfer skillet to oven and bake uncovered for 45 minutes, stirring halfway, until sauce is thickened and pork is caramelized.
4. Broil on high for 2–3 minutes until edges are crispy (watch closely!).

The magic here? Cola’s acidity tenderizes the pork while reducing into a glossy, finger-licking glaze. Serve these bites with toothpicks—they disappear fast!

Tip: For extra smokiness, swap regular BBQ sauce for a hickory-flavored one.

Carolina-Style Vinegar-Based Pork BBQ

Tangy, tender, and packed with bold Southern flavor, this pulled pork BBQ is a vinegar-lover’s dream—no heavy sauce required.

Ingredients:

• 4 lbs pork shoulder (bone-in or boneless)
• 1 cup apple cider vinegar
• 1/4 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp hot sauce (like Texas Pete)
• 1 tbsp yellow mustard
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Slow-cook the pork: Place pork shoulder in a slow cooker and cook on LOW for 8–10 hours (or HIGH for 5–6 hours) until shreddable with a fork.
2. Make the sauce: Whisk together 1 cup apple cider vinegar, 1/4 cup ketchup, 2 tbsp brown sugar, 1 tbsp hot sauce, 1 tbsp yellow mustard, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper in a saucepan. Simmer over medium heat for 5 minutes.
3. Shred & sauce: Transfer pork to a bowl, discard fat, and shred with two forks. Toss with half the warm vinegar sauce.
4. Serve: Pile onto buns with extra sauce on the side. Coleslaw is classic for topping!

The magic here? That punchy vinegar sauce cuts through the richness of the pork, creating a balance that’s craveably bright yet smoky.

Tip: For extra bark, broil the shredded pork on a sheet pan for 3–5 minutes before saucing.

BBQ Pork Stuffed Sweet Potatoes

These loaded sweet potatoes are a hearty, sweet-and-smoky twist on classic BBQ flavors—perfect for a fuss-free weeknight dinner that feels special.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1 cup shredded cooked pork (leftover or store-bought)
• 1/3 cup BBQ sauce, plus extra for drizzling
• 1/4 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh cilantro
• 1/4 cup sour cream

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, rub with olive oil, and sprinkle with 1/4 tsp salt. Place on a baking sheet and roast for 45–50 minutes, until tender when pierced with a knife.
2. Meanwhile, toss shredded pork with BBQ sauce and remaining 1/4 tsp salt in a bowl. Warm in a skillet over medium heat for 3–4 minutes, stirring occasionally.
3. Slice each sweet potato open lengthwise and fluff the insides with a fork. Divide BBQ pork mixture evenly among them, then top with cheddar cheese. Return to the oven for 3–5 minutes to melt the cheese.
4. Drizzle with extra BBQ sauce, then garnish with cilantro and a dollop of sour cream.

The contrast of the creamy sweet potato with the tangy pork and melty cheese is downright addictive—you’ll love how the flavors deepen as they mingle.

Tip: For crispier skins, rub the potatoes with a little extra oil and bake directly on the oven rack.

Pork BBQ Tacos with Pickled Red Onions

These tender, smoky pork tacos get a bright kick from quick-pickled onions—perfect for weeknight dinners or casual gatherings.

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1 small red onion, thinly sliced
• 8 small corn tortillas
• Fresh cilantro, for serving

Instructions

1. Cook the pork: Heat olive oil in a Dutch oven over medium-high. Season pork with smoked paprika, garlic powder, and salt. Brown pork on all sides, about 8 minutes total. Add 1/2 cup water, cover, and simmer on low for 1.5 hours until fork-tender.
2. Pickle the onions: While pork cooks, combine apple cider vinegar, sugar, and 1/2 tsp salt in a bowl. Stir in red onion and let sit for 30 minutes, stirring occasionally.
3. Shred & sauce: Drain pork, shred with forks, then stir in BBQ sauce. Warm tortillas in a dry skillet.
4. Assemble: Fill tortillas with pork, pickled onions (drained), and cilantro.

The tangy onions cut through the rich pork beautifully, and the whole dish comes together with just 15 minutes of hands-on time.

Tip: For extra flavor, char the tortillas directly over a gas burner for 5 seconds per side.

Cherry Chipotle Pork BBQ Sliders

These smoky-sweet sliders pack a punch with juicy pulled pork, tangy cherry BBQ sauce, and a hint of chipotle heat—perfect for game day or backyard gatherings.

Ingredients:

• 1.5 lbs boneless pork shoulder, trimmed
• 1 cup ketchup
• 1/2 cup cherry preserves
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp chipotle powder
• 1/2 tsp salt
• 12 slider buns, toasted
• 1/2 cup sliced red onion (optional)

Instructions:

1. Preheat oven to 325°F. Place pork shoulder in a Dutch oven or deep baking dish.
2. In a bowl, whisk together ketchup, cherry preserves, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, chipotle powder, and salt. Pour half the sauce over the pork, reserving the rest.
3. Cover and bake for 3 hours until pork shreds easily with a fork. Remove, shred meat, and mix with pan juices.
4. Stir reserved sauce into shredded pork. Pile onto toasted buns, top with red onion if using, and serve warm.

The cherry-chipotle glaze caramelizes into a sticky, bold coating that clings to every tender bite—no dry sliders here!

Tip: For extra smokiness, char the buns lightly on a grill before assembling.

Pork BBQ Pizza with Caramelized Onions

This smoky-sweet pizza combines tender pulled pork, tangy BBQ sauce, and deeply caramelized onions for a flavor-packed twist on pizza night.

Ingredients:

• 1 lb store-bought pizza dough
• 1 cup cooked pulled pork (shredded)
• 1/2 cup BBQ sauce, divided
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1 tbsp brown sugar
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Caramelize onions: Heat 1 tbsp olive oil in a skillet over medium-low. Add onions, salt, and brown sugar. Cook for 20 minutes, stirring occasionally, until golden and jammy. Remove from heat.
2. Prep dough: Preheat oven to 475°F. Roll dough into a 12-inch round on a floured surface. Transfer to a greased baking sheet and brush with remaining 1 tbsp olive oil.
3. Assemble: Spread 1/4 cup BBQ sauce over dough, leaving a 1-inch border. Top with pulled pork, caramelized onions, and cheese. Drizzle remaining 1/4 cup BBQ sauce over cheese.
4. Bake: Bake for 12-15 minutes until crust is golden and cheese bubbles. Garnish with cilantro if using.

The magic here is in the contrast: sticky-sweet onions balance the smoky pork, while the bubbly cheese ties it all together.

Tip: For extra crisp crust, preheat your baking sheet in the oven before adding the dough.

Garlic Herb Pork BBQ Kebabs

These juicy pork kebabs are packed with garlicky, herby flavor and just the right amount of smoky char—perfect for your next backyard cookout.

Ingredients:

• 1.5 lbs pork shoulder, cut into 1.5-inch cubes
• 1/4 cup olive oil
• 3 tbsp BBQ sauce
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks

Instructions:

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp BBQ sauce, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add pork cubes and toss to coat. Cover and marinate in the fridge for at least 1 hour (or up to 4 hours).
2. Thread pork, bell pepper, and onion onto skewers, alternating pieces.
3. Preheat grill to medium-high (about 400°F). Grill kebabs for 12–15 minutes, turning occasionally, until pork reaches 145°F internally and veggies are lightly charred.

The marinade’s fresh herbs and garlic infuse every bite, while the quick grill keeps the pork tender. Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

BBQ Pork Stuffed Bell Peppers

These smoky-sweet stuffed peppers are a crowd-pleaser, packing tender pulled pork and tangy BBQ sauce into vibrant bell peppers for a hearty, hands-off meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked pulled pork (shredded)
• 1 cup cooked white rice
• 1/2 cup BBQ sauce, plus extra for drizzling
• 1/4 cup diced red onion
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions:

1. Preheat oven to 375°F. Brush bell peppers inside and out with 1 tbsp olive oil and place in a baking dish.
2. In a bowl, mix pulled pork, cooked rice, 1/2 cup BBQ sauce, red onion, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until combined.
3. Divide filling evenly among peppers, packing gently. Cover dish with foil and bake for 30 minutes.
4. Uncover, sprinkle each pepper with 1 tbsp cheddar cheese, and bake another 10 minutes until cheese melts and peppers soften.
5. Drizzle with extra BBQ sauce before serving.

The juicy pork and caramelized BBQ edges make these peppers feel indulgent, while the rice keeps them satisfying without being heavy.

Tip: For extra smokiness, add a pinch of cayenne to the filling or char the peppers lightly on a grill before stuffing.

Pork BBQ Nachos with Jalapeños and Cheese

These loaded nachos are the ultimate game-day snack—smoky pulled pork, melty cheese, and spicy jalapeños piled high for maximum flavor in every bite.

Ingredients:

• 1 (12-oz) bag tortilla chips
• 2 cups shredded cooked pork (preferably pulled pork)
• 1 cup BBQ sauce
• 2 cups shredded Monterey Jack cheese
• 1/2 cup pickled jalapeño slices
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream (for serving)

Instructions:

1. Preheat oven to 375°F. Spread tortilla chips in an even layer on a large baking sheet.
2. In a bowl, toss shredded pork with 1 cup BBQ sauce until fully coated. Scatter the pork evenly over the chips.
3. Sprinkle 2 cups Monterey Jack cheese and 1/2 cup jalapeños over the top.
4. Bake for 12–15 minutes until the cheese is bubbly and lightly browned at the edges.
5. Remove from oven and immediately sprinkle with 1/4 cup cilantro. Serve with sour cream on the side.

The magic here? The BBQ pork caramelizes slightly under the broiler, adding a sticky-sweet contrast to the salty chips and spicy jalapeños.

Tip: For extra crunch, broil the nachos for the last 1–2 minutes—just keep a close eye to prevent burning!

Spicy Hoisin Pork BBQ Lettuce Wraps

These wraps are a flavor explosion—sweet, spicy, and crunchy all at once, perfect for a fun weeknight dinner or casual entertaining.

Ingredients:

• 1 lb ground pork
• 1 tbsp vegetable oil
• 3 tbsp hoisin sauce
• 1 tbsp sriracha (adjust for heat preference)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/2 cup diced water chestnuts
• 1/4 cup sliced green onions
• 1 head butter lettuce, leaves separated

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add ground pork and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Stir in hoisin sauce, sriracha, soy sauce, rice vinegar, ginger, and garlic. Cook for 1 minute until fragrant.
3. Add water chestnuts and green onions, tossing to coat. Cook for 2 more minutes.
4. Spoon the mixture into butter lettuce leaves and serve immediately.

The contrast of the cool, crisp lettuce with the sticky-savory pork is downright addictive—you’ll want to double the batch!

Tip: For extra crunch, sprinkle with chopped peanuts or fried wonton strips.

BBQ Pork Mac and Cheese Casserole

This smoky, cheesy mashup combines tender pulled pork with creamy mac and cheese for a comfort food win that’ll have everyone begging for seconds.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded cooked BBQ pork (store-bought or homemade)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup BBQ sauce, plus extra for drizzling
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute until bubbly. Gradually whisk in milk, then add garlic powder, onion powder, smoked paprika, salt, and black pepper. Simmer 3–4 minutes until thickened.
3. Remove saucepan from heat. Stir in cheddar and Monterey Jack cheeses until melted. Fold in cooked macaroni and BBQ pork until fully coated.
4. Transfer mixture to a greased 9×13-inch baking dish. Drizzle with 1/2 cup BBQ sauce, then sprinkle panko evenly over top.
5. Bake 20–25 minutes until bubbly and breadcrumbs are golden. Let cool 5 minutes before serving.

The magic here? The BBQ pork caramelizes slightly in the oven, adding crispy edges to contrast the ultra-creamy mac.

Tip: For extra smokiness, mix 1/2 tsp liquid smoke into the cheese sauce.

Pork BBQ Egg Rolls with Sweet Chili Sauce

These golden egg rolls pack a punch with smoky-sweet pulled pork and a tangy dipping sauce—perfect for game day or a fun twist on taco night!

Ingredients:

• 1 cup shredded cooked BBQ pork (store-bought or homemade)
• 1 cup shredded green cabbage
• 1/4 cup finely diced red bell pepper
• 2 tbsp chopped scallions
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 8 egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil, for frying
• 1/2 cup sweet chili sauce (for dipping)

Instructions:

1. Mix filling: In a bowl, combine BBQ pork, cabbage, bell pepper, scallions, soy sauce, and garlic powder.
2. Fill wrappers: Place 2 tbsp filling diagonally on each egg roll wrapper. Brush edges with beaten egg, fold sides inward, and roll tightly.
3. Fry: Heat 1 inch of oil in a deep skillet to 350°F. Fry egg rolls in batches for 3–4 minutes, turning until golden brown. Drain on paper towels.
4. Serve: Slice diagonally and serve hot with sweet chili sauce.

The contrast of crunchy shell, tender pork, and spicy-sweet sauce makes these irresistible—you’ll want to double the batch!

Tip: For extra crispiness, air-fry at 375°F for 10 minutes, flipping halfway.

Conclusion

With 20 mouthwatering pork BBQ recipes to choose from, your grilling game just got a serious upgrade! Whether you’re craving sweet, smoky, or spicy, there’s something here for every taste. Fire up the grill, pick a recipe (or two!), and let the flavors shine. Don’t forget to share your favorites in the comments and pin this roundup for your next BBQ adventure. Happy grilling!