Collection
North American Pork Recipes
A tour of North America through pork: 21 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
21 recipes
Cochinita PibilYucatán, Mexico · medium · 235 minPork marinated blaze-orange in achiote and sour orange, wrapped in banana leaves and roasted until it shreds itself.
Green Chile StewNew Mexico, United States · easy · 95 minPork simmered with roasted green chiles and potatoes, the smell of a New Mexico autumn in a pot.
Gallo PintoManagua, Nicaragua · easy · 30 minDay-old rice fried with red beans until speckled like a painted rooster, Nicaragua’s twice-daily heartbeat.
MangúCibao, Dominican Republic · easy · 40 minSilky mashed green plantains under pickled red onions, the Dominican breakfast that carries the day.
MofongoSan Juan, Puerto Rico · medium · 45 minFried green plantains mashed with garlic and crackling pork, mounded and filled with garlicky shrimp or stew.
CarnitasMichoacán, Mexico · medium · 165 minPork slow-confit in its own fat with orange and bay until meltingly tender, then crisped, Michoacán’s Sunday-market glory.
Oil DownSt. George's, Grenada · medium · 115 minGrenada's one-pot national dish: breadfruit, salted meat, dumplings, and callaloo cooked down in coconut milk and turmeric.
Saint Lucian BouyonCastries, Saint Lucia · medium · 115 minA one-pot soup-stew of salted pig tail, beans, ground provisions, dumplings, and greens in a coconut broth.
Cretons sur Pain GrilléQuébec, Canada · medium · 90 minA Québécois spiced pork-and-onion spread, cold from the fridge, smeared thick on hot buttered toast with a smear of mustard.
Cuban SandwichHavana, Cuba · medium · 25 minRoast pork, ham, Swiss cheese, pickles, and mustard pressed in Cuban bread until crisp and molten, the classic cubano.
ChifrijoSan José, Costa Rica · easy · 50 minA layered bowl of rice, beans, crisp fried pork, and pico de gallo with tortilla chips, Costa Rica's favorite bar snack.
Arroz con GandulesSan Juan, Puerto Rico · medium · 60 minRice cooked with pigeon peas, sofrito, and pork in one pot, forming a prized crust, Puerto Rico's national dish.
Tamales ColoradosSacatepéquez (Antigua), Guatemala · advanced · 150 minSoft corn masa tinted with a red recado of tomato, chile, and toasted seeds, wrapped around pork with an olive, and steamed in banana leaf.
Bahamian Peas 'n' RiceNassau, Bahamas · easy · 60 minPigeon peas and rice browned in a tomato and thyme base with bacon, the signature side that anchors nearly every Bahamian plate.
Pudding and SouseBridgetown, Barbados · medium · 120 minBarbados' Saturday lunch: pickled pork brightened with lime, cucumber, onion, and hot pepper, served cold alongside a spiced steamed sweet potato pudding.
Bermuda Peas and RiceHamilton, Bermuda · easy · 65 minBlack-eyed peas and rice cooked with bacon, onion, tomato, and thyme; the Bermudian side that shows up beside fish, chicken, and at every summer get-together.
TourtièreQuébec, Canada · medium · 100 minThe Québécois meat pie of the Christmas réveillon: ground pork and beef bound with mashed potato and warm spices, baked in a double crust.
Yuca Frita con ChicharrónSan Salvador, El Salvador · medium · 65 minA Salvadoran street-food plate: boiled-then-fried cassava with crisp pork chicharrón, crowned with tangy curtido and fresh tomato chimol.
GriotOuest (Port-au-Prince), Haiti · medium · 120 minHaiti's beloved fried pork: shoulder washed in citrus, marinated in epis, simmered tender, then fried until the edges crackle, served with fiery pikliz.
NacatamalManagua, Nicaragua · advanced · 300 minNicaragua's grand Sunday tamal: seasoned corn masa filled with marinated pork, rice, potato, tomato, and mint, wrapped in plantain leaves and steamed for hours.
PernilSan Juan, Puerto Rico · medium · 390 minPuerto Rico's holiday centrepiece: a bone-in pork shoulder seasoned to the core with garlic, oregano, and adobo, slow-roasted until tender with crackling cuerito.
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