Our Best Grilled Pork Recipes

Marinating the tenderloin in a mixture of sherry vinegar and sugar mixture gives this grilled pork recipe rich, mellow flavor and the paprika rub adds both color and flavor to the finished dish.

Recipe: Spanish-Style Brined Pork Tenderloin

Barbecue joints usually use whole pork shoulders for pulled pork, but shoulders are hard to find at local grocery stores. Instead, pick up a bone-in Boston butt. A sprinkling of salt and some hickory wood chunks are all you need to get that deep, smoky flavor. Pair this basic pulled-pork recipe with the barbecue sauce of your choice, or make your own.

Tip: A handful of wood chips should be added to the fire every 30 minutes to an hour.

Recipe: Smoked Pork Shoulder

Puréeing the marinade in a food processor allows it to really soak into the tenderloin, giving it great citrus flavor. You can also cook the tenderloin in the oven–just allow for a slightly longer cooking time, and be sure to test doneness with a meat thermometer.

Tip: Pat the tenderloin dry with paper towels before grilling to prevent flare-ups.

Recipe: Grilled Herbed Pork Tenderloin

Take your barbecue south of the border with this Western version of pulled pork. Serve on rolls topped with Chipotle Coleslaw, crumbled queso fresco, sliced avocado, hot sauce, and mayo.

Tip: Having the pork at room temperature before smoking it is very important. If you put it on the smoker cold, the outer portion will burn while the inside will not thoroughly cook.

Recipe: Achiote-and-Orange Pulled Pork

Margarita lovers will devour this delicious pork tenderloin, which gets its flavor from a tequila-based marinade. You'll need an hour for the tenderloin to marinate, but just 15 minutes to grill to perfection.

Tip: Suggested marinating times are based on the time it takes to flavor the food without overpowering it. Make sure to discard the marinade after removing the tenderloins from it.

Recipe: Margarita Pork Tenderloin

It's hard to beat a low-and-slow-cooked Boston butt with its meat that just falls off the bone. This twist on traditional pulled pork relies on a rub of Ranch dressing mix, injected Creole butter, and a homemade Ranch-Barbecue Sauce to serve up incredible flavor.

Tip: Smoking a pork shoulder takes about 1 hour for each pound, so you'll need to get an early start.

Recipe: Slow-Grilled Pork With Ranch-Barbecue Sauce

The surprise ingredient in the marinade is coffee—it contributes a rich, almost smoky flavor to the meat and blends magically with the vinegar, mustard, and molasses. When you're ready for a break from more traditional tomato-based barbecue sauces, this is the recipe you need.

Recipe: Barbecued Pork Tenderloin

Add a little sweetness to smoked pork by adding hoisin sauce and maple syrup to the bourbon marinade, and then balance that sweetness with the acidity of lime juice and rice vinegar. This is one of our most popular pork tenderloin recipes.

Recipe: Hoisin and Bourbon-Glazed Pork Tenderloin

After you marinate the pork in a tangy sweet marinade of balsamic vinegar and lime juice for about an hour, it take less than 15 minutes to both the pork and the peaches for this summery grilled meal.

Recipe: Grilled Peaches and Pork

Brining involves soaking the meat in a salty liquid to tenderize the meat and add flavor. Coffee adds a background flavor that helps bring out the sweet yet bitter undertone of the molasses.

Recipe: Coffee and Molasses-Brined Pork Chops