Thanksgiving comes with enough chaos, so getting the pork handled ahead is a smart move. We focus on cuts and methods that deliver juicy centers, smoky crusts, and reliable results even after a night in the fridge. These make-ahead options heat fast, slice clean, and free up space when the kitchen gets crowded. Count on these pork dishes to take the pressure off and keep the day on track.
Pork Carnitas
A high-heat finish gives crisp edges while the pork stays juicy. Make a full batch and re-crisp in a skillet right before serving.
Get the Recipe: Pork Carnitas
Smoked Pork Spare Ribs
Clean, controlled smoke develops tender ribs with a seasoned bark. Wrap and chill them after smoking for easy next-day finishing.
Get the Recipe: Smoked Pork Spare Ribs
Boneless Pork Loin Roast in Oven
Consistent oven heat gives this roast a golden crust and juicy interior. Our tip: rest it fully, then chill so reheating keeps the meat tender.
Get the Recipe: Boneless Pork Loin Roast in Oven
Oven Roasted Pulled Pork Recipe
Low, steady oven heat builds tender pull and a smoky-style bark. We cool the pork overnight so it reheats fast without losing moisture.
Get the Recipe: Oven Roasted Pulled Pork Recipe
Perfectly Seasoned Pork Rib Roast
High heat forms a crisp crust while the roast stays juicy inside. We tent and chill it so the texture holds when warmed before serving.
Get the Recipe: Perfectly Seasoned Pork Rib Roast
Easy Slow Cooker Pulled Pork
The slow cooker creates tender, shreddable pork with almost no oversight. We run it overnight so it’s ready to warm as soon as the kitchen wakes up.
Get the Recipe: Easy Slow Cooker Pulled Pork
Charcoal Grilled Pork Roast
Balanced charcoal heat builds smoky edges and a juicy center. We let it cool fully so it slices clean before warming.
Get the Recipe: Charcoal Grilled Pork Roast
Sous Vide Pork Loin Recipe
Precise sous vide heat creates edge-to-edge tenderness with zero guesswork. Sear right before serving to bring the crust and aroma back to life.
Get the Recipe: Sous Vide Pork Loin Recipe
Mushroom Stuffed Pork Loin
A tight roll locks in moisture while the roast picks up rich mushroom flavor. Prep the whole roll ahead and chill it for easy slicing before heating.
Get the Recipe: Mushroom Stuffed Pork Loin
Oven Roasted Pork Tenderloin
A quick, even roast keeps this lean cut juicy with a light char. We chill it whole and sear before serving to refresh the crust.
Get the Recipe: Oven Roasted Pork Tenderloin
Smoked Pork Loin Back Ribs
Steady smoke builds a tender pull and bold seasoning on each rib. Chill them wrapped in foil so they warm quickly without drying out.
Get the Recipe: Smoked Pork Loin Back Ribs
Smoked Rack of Pork
Slow smoke builds deep flavor and a tender slice that handles overnight holding. Rewarm gently to keep the crust intact.
Get the Recipe: Smoked Rack of Pork
Garlic Stuffed Pork Roast
Roasting with buried garlic keeps the meat juicy and flavors every slice. Chill it whole so the juices stay put when reheating.
Get the Recipe: Garlic Stuffed Pork Roast
How to Smoke a Pork Loin
Gentle smoke lays down a juicy center and clean-cut crust. Slice the loin cold for perfect portions that warm up evenly.
Get the Recipe: How to Smoke a Pork Loin
Pork Osso Buco – Sous Vide
Longer sous vide time turns tough shanks into silky, tender meat. Our best move is chilling it in the bag so reheating stays foolproof.
Get the Recipe: Pork Osso Buco – Sous Vide
