Whether you're biting into tangy <a href="/recipes/pork/pulled/">pulled pork</a> piled onto a soft white bun or tender "white meat" medallions of <a href="/recipes/pork/tenderloin/">tenderloin</a>, you're going to get one thing from pork: flavor. Yep, pigs rule when it comes to taste - you can thank the fat that runs through the animal. Pork comes in many different cuts, and each performs differently in the pan. The fat-marbled <a href="/recipes/pork/roast/shoulder/">shoulder</a> braises beautifully, resulting in tender, moist shreds, while the lean tenderloin is best on the grill or in the oven. <a href="/recipes/pork/chops/">Pork chop</a> recipes can be quickly sautéed, and are great paired with applesauce or a slaw. As for <a href="/recipes/pork/bacon/">bacon</a>, well, you can use it in just about anything: Try bacon-wrapped meatloaf, bacon deviled eggs or stick to a classic: a BLT made with garden-fresh tomatoes.































