Recipes: Pork and Italian Sausage

The protein synonymous with BBQ, pork is the most versatile meat available, offering a wide range of cuts perfect for grilling and smoking.

View Grilled Pork Guide  | View All of Grill Girl’s Pork Recipes

Cemita Poblana With Pork Panko  

Cemita Poblana With Pork Panko  

Nestled a day's driving distance south of Mexico City hails the city of Puebla. It’s a charming city filled with historic buildings, colonial architecture, colorful pottery, and some of the richest and and most diverse culinary history in all of Mexico. Its gastronomy...

Double Smoked Ham with Pineapple Ginger Glaze

Double Smoked Ham with Pineapple Ginger Glaze

When you buy a ham at the grocery store, you are most likely buying a ham that has already been cured, smoked, or baked. So, when you go to smoke a store bought ham, you are most likely smoking it again, hence why this recipe is called double smoked ham. I created...

All Purpose Brine Recipe

All Purpose Brine Recipe

Should you brine your turkey? I say: YES! Not only can you prepare the brine in just 15 minutes, but my all-purpose recipe calls for easy-to-get ingredients.

Pork Butt

This cut of pork actually comes from the shoulder area of the pig —which is nowhere near the butt! It’s often also called a Boston Butt, because around the Revolutionary War it was shipped in barrels called “Butts” where it was popular in the New England area, which is how it became known as the “Boston Butt”.

Pork butts come from the shoulder of the pig, higher on the foreleg. Pork butts often come with a fat cap and are well marbled with intramuscular fat, making them a better choice for pulled pork than a pork shoulder. Tough cuts like the pork butt, like most cuts in the BBQ world, become tender only after cooking low and slow which in turn tenderizes the meat. The beauty of smoked pork is that they make great pulled pork sandwiches that are great for feeding a crowd.

Pork butts take an average of an hour per pound to cook at 250 degrees, so a 5lb pork butt will take approximately 5 hours to cook.

If smoking at 225, expect it to take about 90 minutes per pound and plan accordingly.

The pork butt should be smoked until it reaches an internal temperature of 203, which is the temperature that collagen breaks down in meat.

When smoking a pork butt or shoulder, you will most likely experience “The Stall” which is when the internal temp of the meat has been steadily rising and then stops. This is attributed by scientists to the meat evaporating and cooling the meat. The workaround for the inevitable “stall” is to use the “Texas Crutch” or to wrap your meat in foil.

Tips for Smoking Pork Butts

  • To keep your pork butt moist during the cook, you can inject and also spray the meat with apple juice
  • Cut some of the excess fat on the top and then score it to allow your rub to touch more of the meat
  • Pulled pork pairs well with my Carolina Gold BBQ Sauce or my Alabama White BBQ Sauce
  • Leftover pulled pork is great for a Pulled Pork Bahn Mi or Cuban Sandwiches you can make on your grill

Pork Shoulder

Pork Shoulder, also known as the picnic roast, is often sold with the skin on and comes in a tapered, triangular shape, It has less fat and marbling than the pork butt, which is why I prefer smoking butts over shoulders.

Most BBQ cooks prefer a boston butt over a picnic shoulder because of the uniformity and fat content, but if you are preparing a recipe that calls for crisp pork skin, then Pork Shoulder or picnic roast is the best choice for this.

Pork Tenderloin

Pork Tenderloin is one of the easiest and most versatile cuts of pork, it is amazing grilled and can also be cooked in cast iron or in the oven.

The tenderloin is always the most tender cut of any protein because it is the muscle that gets the least use. The pork tenderloin is an incredibly versatile cut of pork that can be cooked in more than one way. The most obvious is on the grill, and for my Pork Tenderloin with Mango Ginger Chutney Glaze, I set the grill to 375 degrees and cook both sides on the indirect heat for about six minutes each. After adding the glaze, crank the heat up to 400 degrees and move it onto the direct heat for about four minutes each side. You can also try cooking it on the cast iron — preheat your oven to 375 degrees, heat the cast iron to medium-high heat, and sear both sides of the tenderloin in butter. Then move the cast iron into the oven and let the meat cook for roughly 30 minutes. Other dishes I love making with pork tenderloin are sliders with grilled pineapples, cooking it on the Big Green Egg, and incorporating Caribbean spices.

Recipes

Cemita Poblana With Pork Panko  

Cemita Poblana With Pork Panko  

Nestled a day's driving distance south of Mexico City hails the city of Puebla. It’s a charming city filled with historic buildings, colonial architecture, colorful pottery, and some of the richest and and most diverse culinary history in all of Mexico. Its gastronomy...

Double Smoked Ham with Pineapple Ginger Glaze

Double Smoked Ham with Pineapple Ginger Glaze

When you buy a ham at the grocery store, you are most likely buying a ham that has already been cured, smoked, or baked. So, when you go to smoke a store bought ham, you are most likely smoking it again, hence why this recipe is called double smoked ham. I created...

All Purpose Brine Recipe

All Purpose Brine Recipe

Should you brine your turkey? I say: YES! Not only can you prepare the brine in just 15 minutes, but my all-purpose recipe calls for easy-to-get ingredients.

The Floribbean Dog (Sausage Dogs with Mango Black Bean Salsa)

The Floribbean Dog (Sausage Dogs with Mango Black Bean Salsa)

If y’all have been watching my stories, you know I have a mango tree that is going gangbusters right now. Sometimes I think having a fruit tree is just like having a boat—they are better when you have a friend who has one, you get the benefits without the extra work!...

Ham on the Big Green Egg

Ham on the Big Green Egg

Note: This post is a part of GrillGirl’s Big Green Egg Series, a deep dive into the popular Kamado style grill and all that it offers. Follow along on this adventure if you have ever been curious about getting an Egg or want to better understand how to...

Cast Iron Pork Tenderloin with Apple Kale Chutney

Cast Iron Pork Tenderloin with Apple Kale Chutney

Y’all know I’m a big fan of cooking in cast iron, as it can easily go from your stovetop to your oven, as well as be used on your grill. This Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin with Apple Kale Chutney is a stellar...

Rum Pineapple Pork Ribs are Sweet and Tangy

Rum Pineapple Pork Ribs are Sweet and Tangy

Rum paired with pineapple and BBQ pork ribs is a flavor combination that takes you straight to the islands. This flavorful pork ribs recipe is a fun diversion from traditional BBQ ribs as the barbecue sauce has hints of dark rum and pineapple complementing the...

Gorgonzola Thyme Stuffed Pork Chops with Bourbon Grilled Apples

Gorgonzola Thyme Stuffed Pork Chops with Bourbon Grilled Apples

Pork Chops are an unsung hero in the grilling world and one of my favorite cuts to throw on the grill. Smithfield offers Hickory Smoked Brown Sugar Boneless Center Cut Pork Chops that pair perfectly with the stuffing in this recipe, while also eliminating an extra...

Pulled Pork Sandwiches with Carolina Gold BBQ Sauce

Pulled Pork Sandwiches with Carolina Gold BBQ Sauce

The beauty of the pulled pork sandwich is that it is relatively easy to make and feeds a lot of people. It is also one of those quintessential dishes to master on your Big Green Egg or whatever your smoker of choice is. In this recipe, I pair pulled pork with my...

Cuban Mojo Pork with Coconut Rice and Black Beans

Cuban Mojo Pork with Coconut Rice and Black Beans

Living in South Florida for the past 10 years, I've learned a thing or two about Cuban food. Mojo (Pronounced "Mo-ho" not "Mo-joe") Criollo is a staple in Latin cooking. It is usually made with Sour Orange Juice, or "naranja agria" as found in most Latin grocery...

Colombian Style Hot Dogs

Colombian Style Hot Dogs

Living in South Florida for the past 10 years, I’ve been lucky to get exposed to all kinds of food from different countries and cultures, including one of my favorites—Colombian Style Hot Dogs! A Colombian friend of mine made these for me once and I knew I needed to...

Grilled Shrimp and Grits

Grilled Shrimp and Grits

Growing up in the South, I’ve always loved Shrimp and Grits. It’s really more of a dish known in the low country areas of SC and Georgia, places like Charleston and Savannah, where local seafood is abundant. These days, Shrimp and Grits are everywhere- because the...

Pork Belly Burnt Ends Recipe

Pork Belly Burnt Ends Recipe

Serve these Pork Belly Burnt Ends at your next gathering and you’ll be instantly famous for introducing friends to these epic BBQ morsels.

Smoked Bologna on the Pit Barrel Cooker

Smoked Bologna on the Pit Barrel Cooker

A lotta bologna In North Carolina, bologna is called “Preacher’s Steak" and in Mississippi, it is called “Mississippi Rib eye”. Most people don't know that it is actually a smoked sausage, and the name originates from Bologna, Italy where the American Bologna is the...

Bacon, Pork & Guinness Cassoulet (Dutch Oven Pork and Beans)

Bacon, Pork & Guinness Cassoulet (Dutch Oven Pork and Beans)

Cassoulet is like the French’s version of Pork and Beans. It’s a rustic, peasant dish, that is pure comfort food. Cassoulet (named for the casserole dish it cooks in) is often made with meat (pork, mutton, duck...) and pork skins and white beans. I’ve adapted this...

Hawaiian Grilled Pineapple and Pepper Pork Tenderloin Sliders

Hawaiian Grilled Pineapple and Pepper Pork Tenderloin Sliders

I love grilled pineapple. The grill heightens its flavor while adding a little smoke and char. Pair this with grilled mini peppers whose flavor mellows on the grill, and you have a knockout flavor combo for Pork Tenderloin Sliders. These Hawaiian inspired sliders pair...

Epic Bacon Jam Recipe

Epic Bacon Jam Recipe

Ahhh, Bacon. Ahhh, Pork, most versatile meat there is!! I was invited to go on a press trip to Smithfield, VA which is the Pork Capital of the world, and it was a welcome reprieve for me getting to go be in the South again, and take brake from being a mom for a short...

How to Make Bacon

How to Make Bacon

It was quite convenient that Bill Gillespie’s new book “The Smoking Bacon & Hog Cookbook” arrived in the mail right around the time I had asked Snake River Farms to send me some Kurobuta Pork Belly for my “How to Make Bacon” post. Funny how things work out...

Smoked Sausage Hobo Packets for Camping and Grilling

Smoked Sausage Hobo Packets for Camping and Grilling

  Hobo Packets are one of the easiest ways to put together a tasty dinner with very minimal fuss or clean up! That is why they are perfect for camping or even a quick yet tasty weeknight dinner? What is a hobo packet? Essentially, a hobo packet is a foil packet...

Grilled Prosciutto Wrapped, Blue Cheese Stuffed Figs

Grilled Prosciutto Wrapped, Blue Cheese Stuffed Figs

There is something alluring about figs to me. I guess it is their rich sweetness- it pairs great with salty ingredients for a savory presentation. In this recipe, the sweet figs pair with the tangy blue cheese, salty prosciutto, and are finished with a sweet balsamic...

Beer Braised and Grilled Country Style Ribs

Beer Braised and Grilled Country Style Ribs

When people think of ribs, they think of baby back or spare ribs, but for this 4th of July I’m making country style ribs, a meatier variety which actually aren’t ribs at all. We call them Country style ribs but they are actually cut from the pork shoulder area, and...

Apple, Walnut and Gorgonzola Stuffed Pork Chops

Apple, Walnut and Gorgonzola Stuffed Pork Chops

This is Scott’s recipe for stuffed pork chops. I’ve been trying to talk him into writing his first ever blog post on GrillGirl.com because he is an amazing cook, but to no avail. Granted, we have been a little busy with our newest addition and all (we just had a...

Grilled Caribbean Pork Tenderloin

Grilled Caribbean Pork Tenderloin

I love pork tenderloin - it's a great cut of meat that is easy to prepare and can easily feed a crowd. Each time I have it I wonder why I don't make it more often. I normally roast mine in the oven but this is Grill Girl land where we grill just about everything...

Authentic Cuban Sammies you can make on your grill

Authentic Cuban Sammies you can make on your grill

Living in South Florida, The Cuban Sandwich is just a part of everyday life. You can pick up a Cuban pretty much anywhere you go. However, not all Cubans are created equal. There are important elements to forming the Quintessential Cuban Sammy. I am not Cuban but have...

Ribs on the Weber Kettle Using the Grill-Roast Method

Ribs on the Weber Kettle Using the Grill-Roast Method

In Chris Hart's new book “Grill to Perfection” he introduces the Grill Roast method on the grill. I’m really digging this book because it shows how to make all kinds of meat traditionally found in BBQ on your standard Weber kettle grill. I truly believe that an...

Grain Free Paleo Sausage Sage Stuffing

Grain Free Paleo Sausage Sage Stuffing

Many of you know I’ve been exploring Paleo eating, and for a long time I’ve tried to limit my unhealthy carbs (bleached flour, pasta, etc). This stuffing recipe, filled with sausage, roasted sweet potatoes, apples and almonds, will not leave you missing your...

Italian Sausage Pretzel Dogs

Italian Sausage Pretzel Dogs

  Pretzel bread is all the rage these days- so much so I was able to find pretzel buns at my local Publix bakery! Beer and Pretzels are a match made in heaven (I learned this first hand as a German exchange student oh so many moons ago) so I thought, what would...

Bacon Biscuits with Molasses

Bacon Biscuits with Molasses

  I know I surprise you all a bit when I make something in my oven. I could have made these on the grill but I just got a new Wolfe stove that is begging for my attention. And while I try so hard to be good and limit my carbs, sometimes I have a backlash and have...

Grilled Pork Tenderloin with Mango Ginger Chutney Glaze

Grilled Pork Tenderloin with Mango Ginger Chutney Glaze

Pork Tenderloin may just be the most versatile meat I know how to cook. It’s a perfect vehicle for lots of different flavor combinations; it is also lean, and pairs well with a variety of side dishes. Leftover pork tenderloin also goes well with just about anything...

Grilled Pork Chops with Garlic and Ginger

Grilled Pork Chops with Garlic and Ginger

This recipe is by contributing writer Jesse Black. Thanks for sharing your tasty recipes Jesse! There's something about a perfectly cooked pork chop that'll make you weak in the knees. Packed with flavor, receptive to a little char and complete with options...

Grilled Island Spice Pork Tenderloin

Grilled Island Spice Pork Tenderloin

My friend Melissa Horwitz brought this pork tenderloin to a regatta after party and I knew I had to try it! The spices are warm and inviting and complement each other perfectly, like a Jamaican curry. This recipe originally came from Epicurious and was meant for the oven and I have adapted it to the grill and changed a few ingredients. The recipe is in two parts, the spice rub and the glaze that goes on at the end that caramelizes on the grill.

BBQ Pulled Pork Bahn Mi Sandwich

BBQ Pulled Pork Bahn Mi Sandwich

Everywhere I go these days, I see Bahn Mi sandwiches. I've seen them at the Miami Food Truck meetups, at the South Beach Wine and Food Fest BBQ event (Guy Fieri did a rendition) and at the newly opened Vietnamese restaurant down the street. My hubby even asked me to...

The Neely’s Barbecue Spaghetti

The Neely’s Barbecue Spaghetti

My parents have this dish on a regular basis so I finally got around making it and it does not disappoint! It is great for turning leftover pulled pork (or insert your meat of choice here) into an entirely new dish that is a universal crowd pleaser (who doesn't like...

Sea Salted Dark Chocolate Chunk Cookies with Bacon

Sea Salted Dark Chocolate Chunk Cookies with Bacon

I don't bake that often, but when I do, I go all out. My theory on desserts is that if you are going to splurge on the calories then you might as well go big or go home. These cookies do not disappoint. The sweet and savoriness of sea salted dark chocolate, brown...

Homemade Habanero Kielbasa

Homemade Habanero Kielbasa

If you're in the mood for homemade hot kielbasa, you're in luck! Here's another gem from my BBQ buddy Patio Daddio. This kielbasa uses Oakridge BBQ's limited edition "Habanero Death Dust" seasoning, which is the bees knees as far as spicy, flavorful rubs go. You can...

BBQ Nachos – Super Bowl of Nachos

BBQ Nachos – Super Bowl of Nachos

Chris Grove of NibbleMeThis, is an all star griller and when I saw these bbq nachos, I new they'd be perfect for "tailgating 2.0". Here are Chris' directions: "I smoked a pork butt this weekend (click here to find why this cut from the shoulder is called a...

Smoked Pork Butt on the Big Green Egg and more!

Smoked Pork Butt on the Big Green Egg and more!

I admit, I’m an egghead. Earlier this year I finally made room on the patio for one more grill- the grill of all grills- the Big Green Egg. My first “smoke” on her was a pork butt, also know as a Boston Butt. I’m a Carolina girl transplanted down to Florida, so of...

Bacon Explosion on the Big Green Egg

  The Bacon Explosion is an urban legend in BBQ, much like the "Moink Ball". Of course it's not good for you but how can you not love bacon, perfectly woven into a shell to house sausage, cheese and other goodies? My pals over at Culinary Concepts (The Weber and...

Apricot Ginger Glazed Pork Tenderloin on the Big Green Egg

Apricot Ginger Glazed Pork Tenderloin on the Big Green Egg

This is one of the first Pork Tenderloin recipes I developed for GRILLGIRL.COM over 10 years ago and it is still one of my favorites because it is just so darn good! Apricot preserves and fresh ginger come together to compliment the flavor of grilled pork and take it...

Southern Low Country Boil

Southern Low Country Boil

Not sure if you guys... I mean y'all know this, but I was born and raised in the South. While my hubby and friends say I talk more like a Southern Valley girl "like, OMG!"; I love me some collards, fried okra, fried pickles, grits, and, the quintessential "Low Country...

Pork Ribs on the Big Green Egg

Pork Ribs on the Big Green Egg

As many of you all know, my parents are into the 'Cue. My dad just started a competition BBQ team called North South Smokers and my mom, well, she's a Southern Lady. She just can't help but be a good cook, it's in her genes. I gave a presentation in Charleston a few...

30 Days of Hot Dogs

There is probably nothing more American or the epitome of a BBQ than hot dogs on the grill. Whether you top your hot dog off with ketchup and mustard or sprinkle it with relish, the same old toppings get tiring. Food Network's Grilling Central devised a 30 day...

Sweet and Savory Recipe: Candied Bacon Chocolate Cupcakes

Sweet and Savory Recipe: Candied Bacon Chocolate Cupcakes

I have an insatiable sweet tooth, which is part of the reason I got into grilling. I really love to bake but I can't control myself with sweets all over the house. When I bake, I take the goodies to work so I can't torment myself knowing they are in the house for me...

Prosciutto, Spinach and Provolone Stuffed Pork Loin

Prosciutto, Spinach and Provolone Stuffed Pork Loin

I met Jimmy Brod while attending my BBQ judging class for the Florida BBQ Association (FBA), where Jimmy happens to be the vice president. It was here that I realized what a class act his BBQ team is. It is from Jimmy that I really learned first hand what to look for...

Cuban Inspired Pork Skewers using GrillMates Applewood Rub

Cuban Inspired Pork Skewers using GrillMates Applewood Rub

 Living in South Florida, Cuban inspiration abounds and I have one of my co-workers to thank for the idea behind these pork skewers. The pork shoulder meat is readily available in Latin supermarkets because it is traditionally used in the dish Masas de Cerdo Fritas...

McCormick Grill Mates Hawaiian Luau Pork Chops

As a "flavor correspondent" for McCormick Grill Mates I was tasked to come up with a recipe for the "shaken/stirred concept" as presented in the annual flavor forecast. Flavored spirits are especially popular these days and they make it easy to add a nice "flavor...

Memphis In May 2010 – “Too Sauced To Pork”

Memphis In May 2010 – “Too Sauced To Pork”

My father and I had the opportunity to join a real competition BBQ team for the Memphis In May World BBQ Championship, and, hands down, it was one of the best experiences I have ever had. Neil Gallagher, gracious team leader of "Swine Bucks BBQ aka- Too Sauced To...

Grilled Bacon Wrapped Asparagus

Grilled Bacon Wrapped Asparagus

Grilled Bacon Wrapped Asparagus is a great appetizer for entertaining as the recipe doesn't require that much prep and you can hang out with your friends outside while the asparagus do their thing with the bacon on the grill. Your friends will rave over this dish! The...

Grilled Italian Sausage and Fennel Risotto

Grilled Italian Sausage and Fennel Risotto

Risotto - literal translation "little rice" - is a northern Italian short-grained rice dish that has a creamy texture due to the rice releasing its starch as it cooks. Risotto has a bad reputation for being difficult. True, it does require some stove-top babysitting,...

Italian Sausage Skewers

  This is a SUPER easy dish. Just collect your favorite vegetables for kabobs and then select your favorite type of sausage. You can serve these with rice or pasta.  ...

Memphis in May: 2010 World Championship Barbecue Cooking Contest

Memphis in May: 2010 World Championship Barbecue Cooking Contest

As a Southern girl, I have grown up eating Bar-B-Que. Until I moved out of the South, it never really occurred to me that this food was not something that everyone in the U.S. ate on a regular basis. These days, BBQ has caught on all over the country and you can find...

Mediterranean Sammies

Mediterranean Sammies

  This is a light yet SUPREMELY SATISFYING Mediterranean style sandwich that offers a nice alternative to your traditional ham and cheese (BORING!).   https://grillgirl.com/2018/04/cedar-planked-pizza-on-the-grill/...

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