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Throw a Hail Mary on game day with Paul Pabst, from The Dan Patrick Show's favorite snack. Jalapeños are filled with a melty cilantro cheese mixture, wrapped with spicy chorizo and roasted over mesquite for a smokin’ bite.

The Dan Patrick Show Chorizo Armadillo Eggs

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Inspired by tandoori flavors, these dry-rubbed ribs are smoked traditionally using the 3-2-1 method. Though this homemade spice tastes fresh and intriguing, you’re welcome to experiment with a purchased tandoori spice mix. Delicious as is, the tandoori pork ribs would also be tasty glazed with some Traeger Apricot BBQ Sauce.

Tandoori Pork Ribs

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In traditional Korean bossam, boiled pork gets spiced, sliced, and served wrapped in lettuce with an array of condiments. In Chef David Chang's take called Bo Ssäm on which this recipe is based, the pork is roasted. In our version, marinated pork butt gets slow smoked and then braised until it’s fall-apart tender for Korean style pulled pork. You may need to head to an Asian market or look online for some of the ingredients in the Korean style BBQ sauce, but any extra effort will pay off in amazing flavor.

Traeger Style Bossam

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One taste of this fall-off-the-bone pork butt and you'll be in hog heaven. Serve it in sliders as pulled pork at your next BBQ or on top of a big pan of nachos for an epic appetizer.

Smoked Pork Butt

3-2-1-baby-back-ribs

Our famously easy 3-2-1 ribs will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making baby back ribs without sacrificing any flavor. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours. Finish by removing your ribs from the foil, brushing on BBQ sauce, and then cook for another hour.

Make your 321 ribs game the envy of the neighborhood.

3-2-1 Ribs

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You can add mango salsa to just about anything to make it better. This fruity twist on a classic pork loin recipe will keep the whole family happy.

Roast Pork Loin With Mango Salsa

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Whether you're using ginger ale or a pale ale, this balsamic glaze creates a sticky sweet chop that everyone will love.

Smoked Pork Chops With Ale-Balsamic Glaze

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Indulge in savory sweetness with a maple glazed Traeger ham —perfectly smoked on your pellet grill for irresistible flavor. With hints of brown sugar, Dijon mustard, and cloves, every bite is a flavor sensation that'll make your holiday that much sweeter.

Maple Glazed Traeger Ham

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Everyone thinks "ham" means smoked, but it's actually a cut. This year try roasting a fresh ham (meaning raw, uncured and unsmoked) for the holidays—or a special Sunday supper. The cut, hailing from the hind leg of a pig, is not always easy to find fresh (also called green), so you may need to ask your butcher to order it. But its flavor, rich and porky, is worth the effort. And because you’re cooking it on the Traeger, this fresh ham will get a slight smoky flavor, too. The skin and meat taste best if salted a day or two before cooking, so plan ahead.

Roasted Fresh Ham with Mustard Sauce

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RECETTES DE PORC

Everything is better with bacon. Find many easy dinner recipes for pork chops, baby back ribs, and even pork belly or butt. Make that mouthwatering pulled pork sandwich.

Pork Recipes for Wood Pellet Grills | Traeger Grills

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