Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade. Get the recipe for Pork Kebabs with Cucumber-Mint Yogurt Sauce »

These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that’s sometimes cooked tableside.

These grilled pork chops get a sweet-and-sour tang from honey and balsamic vinegar. Get the recipe for Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce) »

Oregano and garlic give these grilled pork kebabs their signature flavor. See the recipe for Pork Kebabs »

At Smokestack in Kansas City, spareribs, a particularly flavorful cut, are served with a sweet and spicy sauce.

This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. See the recipe for Brett Schreyer’s Competition Pulled Pork »

Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served “dry,” with no sauce.

Vietnamese Caramelized Pork Chops (Suon Nuong)

Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or “wee ones,” are delicious served with zesty mustard. See the recipe for Mititei (Grilled Sausages) »