Pork Roasts

The Earl Grey tea that coats this pork has an almost citrusy flavor that infuses the meat as it roasts. The apples in the pan get so tender that they’re almost applesaucy.

This Mediterranean-flavored pork roast is super-versatile: While it's excellent right out of the oven, it's also delicious at room temperature or served cold for sandwiches.

Chef Tetsu Yahagi bastes this pork shoulder with a mix of honey, soy sauce and meaty demiglace, forming a glaze that is at once sweet and savory.

Loin, one of the leanest cuts of pork, is also one of Jan Birnbaum's favorite roasts. Here it's flavored by a tangy sauce made with ginger and figs, which are high in fiber and antioxidants.

Meat master Bruce Aidells stuffs this bone-in roast with sausage, mushrooms and kale, then spit–roasts the pork in a wood-fired hearth oven in his new Sonoma kitchen. "It's like one giant stuffed pork chop," he says.

On Man vs. Food and Man vs. Food Nation, Adam Richman travels around the US eating huge quantities of hearty food. One of his favorite dishes, the Caribbean-style pork roast at Minneapolis’s Brasa, is as filling as anything he eats on TV. Served with a citrusy mojo and a garlicky cilantro mayonnaise, it’s a great dish for a crowd.

Chef Alejandro Ruíz Olmedo makes this recipe with suckling pigs; here he uses pork loin, roasting it in fresh orange juice steeped with herbs. When infused with pan drippings, the juice becomes the base for a tangy sauce.

This crowd-pleasing pork roast, made from brined, seasoned pork belly, has crisp, crackling skin and tender meat flavored with rosemary, garlic and fennel.

Ryan Hardy first tasted a version of this succulent pork from a street vendor in Siena, Italy. "It changed the way I thought about food," he says. "It was fatty and sweet, spicy and succulent, smoky and salty—all at the same time." Hardy uses the rub on other kinds of pork cuts, including the shoulder and leg, but the bone-in pork roast is the most dramatic; he often wraps a piece of pork belly around the side to make the meat extra juicy.

Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing.

Taylor Boetticher roasts this bone-in pork loin the best way possible: by cutting the loin off the rib bones (which any butcher should be able to do), rubbing the meat with a bright mix of fresh herbs and garlic, then tying the bones back on. The ribs themselves help to keep the meat moist in the oven. They also become especially crisp and succulent; pass them alongside the roast for guests to eat with their hands.

To give pork rib roasts an irresistible sweet-salty crust, Jean-Georges Vongerichten marinates them in an amber mix of soy sauce and Grade B maple syrup, then caramelizes them slowly on the grill. He serves the meat on a bed of crisp green beans and slow-braised onions in a spice broth of star anise, fennel and cumin.

Gerry Hayden's succulent sweet–tart pork is inspired by a classic glazed ham.

"I like that all of the ingredients in this dish get a chance to meet each other," says Alexandra Guarnaschelli. She roasts the carrots and shallots along with the mustard-coated pork loin; then she uses the drippings to make a sauce. "The idea is that you never throw flavor away," Guarnaschelli says. "In fact, you collect flavor. It's a good philosophy for healthy cooking."

Pork and fruit is a classic pairing around the world, but this dish gets a particularly Catalan flavor from the combination of dried fruit and butifarra (a Catalan cured pork sausage) in the stuffing. The stuffing cooks inside the roast, which gives it a deep, marvelously porky flavor.