30 Mouthwatering Pork Barbecue Recipes to Try Today

Ready to fire up the grill and transform ordinary dinners into extraordinary feasts? From quick weeknight meals to weekend celebrations, pork barbecue offers endless possibilities that will have your family begging for seconds. Whether you’re craving sweet and sticky ribs, tender pulled pork, or zesty grilled chops, we’ve gathered the most irresistible recipes to satisfy every barbecue craving. Let’s dive into these mouthwatering creations that will make you the grill master of your neighborhood!

Honey Garlic Pork Ribs

Brace yourself for some seriously addictive ribs that’ll make your kitchen smell like heaven. You know those sticky, finger-licking ribs you dream about? This honey garlic version delivers exactly that with minimal effort. Seriously, your friends will think you spent all day on these.

Ingredients

– About 2 pounds of pork ribs (baby back or St. Louis style both work great)
– A good glug of olive oil, maybe 2 tablespoons
– A generous pour of soy sauce, around 1/3 cup
– A big squeeze of honey, about 1/4 cup
– 4-5 garlic cloves, minced up fine
– A couple tablespoons of brown sugar
– A splash of apple cider vinegar, roughly 1 tablespoon
– A pinch of black pepper
– A sprinkle of salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the pork ribs completely dry with paper towels—this helps the seasoning stick better.
3. Rub the olive oil all over both sides of the ribs, then season evenly with salt and black pepper.
4. Place the ribs meat-side up on the prepared baking sheet and cover tightly with another piece of foil.
5. Bake the covered ribs at 300°F for 2 hours until they’re fork-tender.
6. While the ribs bake, whisk together the soy sauce, honey, minced garlic, brown sugar, and apple cider vinegar in a small saucepan.
7. Bring the sauce to a simmer over medium heat, then reduce to low and cook for 5 minutes until slightly thickened.
8. Remove the ribs from the oven and carefully drain any accumulated liquid from the baking sheet.
9. Brush a thick layer of the honey garlic sauce over both sides of the ribs, reserving some for serving.
10. Increase oven temperature to 400°F and return the uncovered ribs to the oven.
11. Bake for 15-20 minutes until the sauce is caramelized and sticky, brushing with more sauce halfway through.
12. Let the ribs rest for 5 minutes before slicing between the bones—this keeps them juicy.

Just look at that glossy, sticky glaze clinging to every inch of tender meat. The ribs should pull apart with just a gentle tug, revealing juicy, garlicky pork that’s perfectly balanced between sweet and savory. Serve them piled high with extra sauce for dipping, or chop them up over a bowl of steamed rice to soak up every last drop of that incredible honey garlic goodness.

Spicy Korean Pork Barbecue

Ready to spice up your dinner routine? This Spicy Korean Pork Barbecue brings all the bold, fiery flavors of Korean BBQ right to your kitchen. You’ll love how the sweet heat caramelizes on tender pork, creating that perfect sticky glaze we all crave.

Ingredients

– About 1.5 pounds of pork shoulder, sliced thin
– A generous ¼ cup of gochujang (that’s the Korean chili paste)
– 3 tablespoons of soy sauce
– 2 tablespoons of brown sugar
– A couple of garlic cloves, minced
– 1 tablespoon of sesame oil
– A splash of rice vinegar
– 1 teaspoon of grated fresh ginger
– A sprinkle of sesame seeds for finishing
– 2 chopped green onions

Instructions

1. Combine the gochujang, soy sauce, brown sugar, minced garlic, sesame oil, rice vinegar, and grated ginger in a medium bowl, whisking until the sugar dissolves completely.
2. Add the thinly sliced pork shoulder to the marinade, tossing to coat every piece evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours—overnight marinating makes it even more flavorful.
4. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles immediately.
5. Working in batches to avoid overcrowding, place the marinated pork slices in the hot pan in a single layer.
6. Cook for 3-4 minutes without moving them, until the edges start to caramelize and brown.
7. Flip each slice and cook for another 3-4 minutes, until the pork is cooked through and has a sticky, glazed appearance.
8. Transfer the cooked pork to a clean plate and repeat with remaining batches.
9. Sprinkle the finished pork with sesame seeds and chopped green onions right before serving.

Let this spicy pork shine in lettuce wraps with steamed rice, or pile it high on fluffy buns for an epic sandwich. The tender meat packs a sweet-heat punch that’s seriously addictive, with that perfect sticky texture that clings to every bite.

Smoky BBQ Pork Belly

Kind of craving that perfect balance of smoky, sweet, and melt-in-your-mouth tender? This smoky BBQ pork belly is your answer—it’s the kind of low-and-slow project that turns an ordinary day into something special, with minimal fuss and maximum flavor payoff.

Ingredients

– About 2 pounds of pork belly, skin removed
– A good glug of olive oil, about 2 tablespoons
– A couple of tablespoons of your favorite BBQ rub
– A generous ½ cup of BBQ sauce
– A splash of apple cider vinegar, roughly 2 tablespoons
– A cup of chicken broth

Instructions

1. Preheat your oven to 275°F.
2. Pat the pork belly completely dry with paper towels.
3. Rub the olive oil all over the pork belly.
4. Sprinkle the BBQ rub evenly over all sides, pressing gently to help it stick.
5. Place the pork belly in a baking dish, fat-side up.
6. Pour the chicken broth into the bottom of the dish, around (not over) the pork.
7. Cover the dish tightly with foil.
8. Roast in the oven for 3 hours.
9. Remove the dish from the oven and carefully take off the foil.
10. Increase the oven temperature to 400°F.
11. Brush a layer of BBQ sauce all over the top of the pork belly.
12. Return the dish to the oven, uncovered, and roast for 20 more minutes.
13. Mix the remaining BBQ sauce with the apple cider vinegar in a small bowl.
14. Remove the pork belly from the oven and brush with the BBQ-vinegar mixture.
15. Let the pork belly rest for 10 minutes before slicing.
But that crispy, caramelized exterior gives way to unbelievably tender meat that just falls apart. The smoke and sweetness from the BBQ sauce pair perfectly with the rich pork—try piling it high on slider buns with a tangy coleslaw for the ultimate bite.

Tropical Pineapple Pork Skewers

Hey, you know those days when you’re craving something tropical but don’t want to spend hours in the kitchen? Here’s your new go-to recipe that brings vacation vibes right to your backyard with minimal effort.

Ingredients

– 1.5 lbs of pork shoulder, cut into 1-inch cubes
– 2 cups of fresh pineapple chunks
– 1/4 cup of soy sauce
– 2 tablespoons of brown sugar
– 1 tablespoon of olive oil
– 2 cloves of garlic, minced
– A splash of lime juice
– A pinch of red pepper flakes
– A couple of wooden skewers, soaked in water

Instructions

1. Soak 8-10 wooden skewers in water for at least 30 minutes to prevent burning.
2. Cut 1.5 lbs of pork shoulder into 1-inch cubes, trimming any excess fat.
3. In a medium bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of olive oil, 2 minced garlic cloves, a splash of lime juice, and a pinch of red pepper flakes.
4. Add the pork cubes to the marinade, tossing to coat evenly.
5. Cover the bowl and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
6. Preheat your grill to medium-high heat, about 400°F.
7. Thread marinated pork cubes and 2 cups of fresh pineapple chunks alternately onto the soaked skewers.
8. Place the skewers on the preheated grill and cook for 4-5 minutes per side.
9. Flip the skewers when the pork develops visible grill marks and releases easily from the grates.
10. Continue cooking until the pork reaches an internal temperature of 145°F on an instant-read thermometer.
11. Remove the skewers from the grill and let them rest for 3 minutes before serving.

Maybe you’ll notice how the sweet pineapple caramelizes against the savory pork, creating this incredible sticky glaze. The texture stays juicy inside with just enough char outside—perfect for serving over coconut rice or with a simple cucumber salad to balance the tropical sweetness.

Sticky Hoisin Glazed Pork Chops

Oh man, you know those nights when you want something seriously delicious without a ton of fuss? These sticky hoisin glazed pork chops are your answer. They come together with minimal effort but deliver maximum flavor that’ll have everyone asking for seconds.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A good glug of olive oil
• Salt and freshly ground black pepper
• 1/2 cup of hoisin sauce
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 2 cloves of garlic, minced
• 1 teaspoon of grated fresh ginger
• A couple of sliced green onions for serving

Instructions

1. Pat your pork chops completely dry with paper towels—this helps them get a beautiful sear instead of steaming.
2. Season both sides of the pork chops generously with salt and pepper.
3. Heat a large, oven-safe skillet over medium-high heat and add that good glug of olive oil.
4. Once the oil is shimmering hot, carefully place the pork chops in the skillet—you should hear a satisfying sizzle.
5. Sear the pork chops for 3-4 minutes without moving them, until they develop a deep golden-brown crust.
6. Flip the chops and sear the other side for another 3 minutes.
7. While the pork chops sear, whisk together the hoisin sauce, soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl.
8. Pour the sauce mixture over the pork chops in the skillet, making sure each chop gets nicely coated.
9. Transfer the entire skillet to a preheated 400°F oven and bake for 8-10 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
10. Remove the skillet from the oven—be careful, the handle will be extremely hot!—and let the pork chops rest in the skillet for 5 minutes to allow the juices to redistribute.

What you get are pork chops with this incredible sticky-sweet glaze that caramelizes beautifully in the oven. The meat stays incredibly juicy while the edges get slightly charred and sticky—perfect served over fluffy rice with those sliced green onions scattered on top for a fresh crunch.

Cajun Barbecue Pork Sandwiches

Haven’t you been craving something smoky, spicy, and ridiculously easy to pull off? These Cajun barbecue pork sandwiches are your new weeknight hero. They come together with minimal effort but deliver maximum flavor that’ll have everyone asking for seconds.

Ingredients

– 2 pounds of pork shoulder, cut into 2-inch chunks
– A couple of tablespoons of your favorite Cajun seasoning
– A good glug of olive oil, about 2 tablespoons
– 1 large onion, thinly sliced
– 3 cloves of garlic, minced
– A cup of your go-to barbecue sauce
– A splash of apple cider vinegar, roughly 2 tablespoons
– 4 soft burger buns
– A handful of pickles for serving

Instructions

1. Pat the pork shoulder chunks completely dry with paper towels.
2. Rub the Cajun seasoning evenly over all sides of the pork pieces.
3. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
4. Sear the pork in a single layer until deeply browned on all sides, about 3-4 minutes per side.
5. Add the sliced onion and minced garlic around the pork.
6. Pour in the barbecue sauce and apple cider vinegar, stirring to combine.
7. Bring the mixture to a simmer, then immediately reduce heat to low.
8. Cover the pot and let it cook for 2 hours until the pork shreds easily with a fork.
9. Remove the lid and use two forks to shred all the pork directly in the pot.
10. Let the shredded pork simmer uncovered for 15 minutes to thicken the sauce.
11. Lightly toast the burger buns while the pork finishes thickening.
12. Pile the hot Cajun barbecue pork generously onto the toasted buns.
13. Top each sandwich with a few pickles for that crunchy contrast.

And just like that, you’ve got the most tender, smoky pork that practically melts in your mouth. The Cajun spice cuts through the sweet barbecue sauce perfectly. Try serving these with crispy potato wedges for the ultimate comfort meal.

Tangy Mustard Grilled Pork Tenderloin

Craving something that feels fancy but is actually super simple to throw together? This grilled pork tenderloin gets its incredible flavor from a tangy mustard marinade that caramelizes beautifully on the grill. You’re going to love how juicy and flavorful it turns out.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 pounds)
• 1/4 cup of Dijon mustard
• 2 tablespoons of olive oil
• 2 tablespoons of apple cider vinegar
• 2 cloves of garlic, minced
• 1 tablespoon of honey
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of salt
• A good few cracks of black pepper

Instructions

1. In a medium bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, minced garlic, honey, smoked paprika, salt, and black pepper until smooth.
2. Place the pork tenderloin in a large zip-top bag or shallow dish and pour the marinade over it, turning to coat it completely.
3. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. Tip: Don’t marinate for much longer than 4 hours, as the acid in the vinegar can start to break down the meat’s texture.
4. Preheat your grill to medium-high heat, aiming for about 400°F.
5. Remove the pork from the marinade, letting any excess drip off, and discard the used marinade.
6. Place the tenderloin on the hot grill grates.
7. Grill for 15-20 minutes, turning it every 4-5 minutes to get a nice, even sear on all sides.
8. Use an instant-read thermometer to check for doneness. Tip: Grill until the internal temperature reaches 145°F in the thickest part for perfectly juicy, safe-to-eat pork.
9. Transfer the grilled pork to a clean cutting board and let it rest for 5-10 minutes before slicing. Tip: This rest is crucial—it allows the juices to redistribute throughout the meat, so they don’t all run out when you cut into it.
10. Slice the tenderloin against the grain into 1/2-inch thick medallions.

Ready to dig in? The outside has a gorgeous, slightly sweet crust from the caramelized marinade, while the inside stays incredibly tender and juicy. It’s fantastic sliced over a big salad, served with roasted potatoes, or even stuffed into warm tortillas for next-level tacos.

Classic Southern BBQ Pulled Pork

Diving into a plate of tender, smoky pulled pork feels like getting a warm hug from the South. You’re about to make the kind of barbecue that falls apart with just a fork and fills your kitchen with the most incredible aroma. Let’s get that pork shoulder ready for a low-and-slow cook that’s totally worth the wait.

Ingredients

• a 4 to 5-pound pork shoulder (bone-in adds extra flavor)
• a couple of tablespoons of yellow mustard
• a generous ¼ cup of your favorite BBQ rub
• a cup of apple cider vinegar
• a ½ cup of apple juice
• a ¼ cup of brown sugar
• a splash of liquid smoke (optional, but great for extra smokiness)
• a ½ cup of your go-to BBQ sauce
• a dozen soft burger buns for serving

Instructions

1. Pat the pork shoulder dry with paper towels—this helps the rub stick better.
2. Rub the yellow mustard all over the pork, coating it evenly.
3. Sprinkle the BBQ rub over the mustard, pressing it into the meat on all sides.
4. Preheat your oven or smoker to 225°F for that low-and-slow magic.
5. Place the pork in a roasting pan, fat-side up, so it bastes itself as it cooks.
6. Pour the apple cider vinegar and apple juice into the bottom of the pan—this keeps things moist.
7. Stir in the brown sugar and liquid smoke (if using) with the liquids in the pan.
8. Cover the pan tightly with foil to trap steam and tenderness.
9. Cook for about 8 to 10 hours, until the pork reaches an internal temperature of 195°F and shreds easily with a fork.
10. Remove the pork from the oven and let it rest, covered, for 30 minutes—this keeps the juices locked in.
11. Shred the pork using two forks, discarding any large fat pieces.
12. Mix the shredded pork with the ½ cup of BBQ sauce and a few spoonfuls of the pan juices for extra flavor.
13. Toast the burger buns lightly if you like a bit of crunch.
14. Pile the saucy pulled pork onto the buns and dig in.

Just imagine that first bite: the pork is so tender it practically melts, with a tangy-sweet kick from the sauce and a subtle smokiness. Serve it piled high on buns with a side of coleslaw, or get creative by stuffing it into baked potatoes or topping nachos for a fun twist.

Sriracha Lime Pork Kabobs

Finally, if you’re craving something with a kick that’s perfect for grilling season, these Sriracha Lime Pork Kabobs are your answer. They come together quickly and deliver that perfect balance of spicy, tangy, and savory that’ll have everyone asking for the recipe.

Ingredients

– 1.5 lbs of pork shoulder, cut into 1-inch cubes
– 1/4 cup of Sriracha
– 1/4 cup of fresh lime juice
– 2 tbsp of olive oil
– 2 tbsp of honey
– 3 cloves of garlic, minced
– 1 tsp of salt
– 1/2 tsp of black pepper
– 1 large red bell pepper, cut into 1-inch pieces
– 1 large red onion, cut into 1-inch pieces

Instructions

1. In a medium bowl, whisk together 1/4 cup Sriracha, 1/4 cup fresh lime juice, 2 tbsp olive oil, 2 tbsp honey, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Add 1.5 lbs of pork cubes to the marinade, tossing to coat every piece evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor (tip: marinating overnight intensifies the spice and tang).
4. While pork marinates, soak 8-10 wooden skewers in water for 20 minutes to prevent burning.
5. Preheat your grill to medium-high heat, about 400°F.
6. Thread marinated pork cubes onto skewers, alternating with 1-inch pieces of red bell pepper and red onion.
7. Place kabobs on the preheated grill and cook for 4-5 minutes.
8. Flip kabobs and cook for another 4-5 minutes, until pork reaches an internal temperature of 145°F (tip: use a meat thermometer for perfect doneness).
9. Remove kabobs from grill and let rest for 3 minutes before serving (tip: resting allows juices to redistribute, keeping pork tender).

Best served straight off the grill, these kabobs have a juicy, slightly charred exterior with a zesty lime punch that cuts through the Sriracha heat. Try them over cilantro-lime rice or stuffed into warm tortillas with a dollop of cool Greek yogurt for a complete meal that’s anything but boring.

Sweet and Spicy BBQ Pork Pizza

Venturing beyond your usual pizza night? This sweet and spicy BBQ pork pizza brings together smoky, tangy, and just enough heat to keep things interesting. You’ll love how the flavors mingle in every cheesy, saucy bite—it’s a crowd-pleaser that feels a little fancy without any fuss.

Ingredients

– 1 pre-made pizza dough
– A generous half cup of your favorite BBQ sauce
– About 1 cup of shredded mozzarella cheese
– A heaping cup of cooked, shredded pork (leftover pulled pork works great!)
– A couple of thin slices of red onion, separated into rings
– A small handful of pickled jalapeño slices
– A light drizzle of olive oil
– A sprinkle of fresh cilantro leaves for topping

Instructions

1. Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, stretch or roll the pizza dough into a 12-inch circle.
3. Carefully remove the hot pizza stone or baking sheet from the oven and place the dough on it.
4. Spread the BBQ sauce evenly over the dough, leaving a 1-inch border around the edges for the crust.
5. Sprinkle half of the shredded mozzarella cheese over the sauce.
6. Evenly distribute the shredded pork across the pizza.
7. Scatter the red onion rings and pickled jalapeño slices on top.
8. Top with the remaining mozzarella cheese.
9. Lightly drizzle olive oil over the entire pizza, especially the crust edges, to help it brown.
10. Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned in spots.
11. Remove the pizza from the oven and let it rest for 2–3 minutes before slicing.
12. Sprinkle fresh cilantro leaves over the top just before serving.
Just pulled from the oven, the crust is crisp-edged yet tender underneath, holding up to the gooey, smoky-sweet layers. That kick from the jalapeños and the fresh cilantro brightens each slice perfectly—try serving it with a cold beer or a simple side salad to balance the richness.

Chipotle Marinated Pork Shoulder

Picture this: you’ve got a big, beautiful pork shoulder and a craving for something smoky and tender. Perfect for feeding a crowd or meal prepping for the week, this chipotle-marinated version is about to become your new favorite.

Ingredients

• 1 (4 to 5 pound) pork shoulder
• 3 tablespoons of olive oil
• 2 tablespoons of chipotle in adobo, minced
• 4 cloves of garlic, minced
• 1/4 cup of fresh lime juice
• 1 tablespoon of brown sugar
• 1 teaspoon of ground cumin
• a couple of big pinches of salt
• a splash of orange juice

Instructions

1. Pat the pork shoulder completely dry with paper towels.
2. In a medium bowl, whisk together the olive oil, minced chipotle in adobo, minced garlic, fresh lime juice, brown sugar, ground cumin, salt, and splash of orange juice until well combined.
3. Place the pork shoulder in a large zip-top bag or a shallow dish.
4. Pour the marinade all over the pork, making sure to coat every side.
5. Seal the bag or cover the dish tightly with plastic wrap.
6. Refrigerate the pork for at least 8 hours, or ideally overnight, to let the flavors really sink in.
7. Preheat your oven to 300°F.
8. Remove the pork from the marinade, letting any excess drip off, and place it fat-side up in a roasting pan or Dutch oven.
9. Discard the remaining marinade.
10. Roast the pork, uncovered, for about 4 to 5 hours, until it reaches an internal temperature of 195°F and shreds easily with a fork.
11. Let the pork rest on a cutting board for 20 minutes before shredding to keep all those juices locked in.
12. Use two forks to pull the pork apart into shreds.

Get ready for pork that’s incredibly tender with a smoky, slightly spicy kick from the chipotle. It’s perfect for piling high on soft buns with a crunchy slaw, or even folding into warm tortillas for the ultimate taco night.

Garlic Rosemary Grilled Pork Loin

Ready to impress at your next cookout? This garlic rosemary grilled pork loin is surprisingly simple but tastes like you spent hours in the kitchen. You’ll love how the fragrant herbs and smoky grill marks transform this humble cut into something truly special.

Ingredients

– One 3-pound pork loin
– 3 tablespoons olive oil
– 4 cloves of garlic, minced
– A couple of fresh rosemary sprigs, chopped
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– A splash of lemon juice

Instructions

1. Pat your pork loin completely dry with paper towels—this helps the seasoning stick better and creates a nice crust.
2. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, pepper, and lemon juice.
3. Rub this mixture evenly over the entire surface of the pork loin, making sure to coat all sides.
4. Let the pork rest at room temperature for 30 minutes to take the chill off—this helps it cook more evenly on the grill.
5. While the pork rests, preheat your grill to medium-high heat, about 400°F.
6. Place the pork loin directly on the grill grates and close the lid.
7. Grill for 20 minutes, then flip the pork using tongs.
8. Continue grilling for another 15-20 minutes until the internal temperature reaches 145°F when checked with a meat thermometer in the thickest part.
9. Transfer the pork to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute throughout the meat.
10. Slice against the grain into ½-inch thick pieces for the most tender bite.

Deliciously juicy with a beautiful herb crust, this pork loin pairs perfectly with roasted potatoes or a fresh garden salad. The garlic and rosemary create an aromatic flavor that fills your backyard with the most amazing smell while it cooks. Try slicing any leftovers thin for incredible sandwiches the next day—they’re even better after the flavors have melded overnight.

Conclusion

Ready to fire up the grill? This collection proves pork barbecue offers endless delicious possibilities for every home cook. We hope these 30 recipes inspire your next meal—try one today! Share your favorite in the comments below, and don’t forget to pin this roundup on Pinterest to save these tasty ideas for later. Happy grilling!