18 Delicious Canned Pork Recipes Easy to Make

Dive into the world of convenience and flavor with our roundup of 18 delicious canned pork recipes that are surprisingly easy to whip up! Perfect for busy weeknights or when you’re craving something hearty without the hassle, these dishes promise to transform simple ingredients into mouthwatering meals. Whether you’re a seasoned chef or just starting out, there’s something here to inspire your next kitchen adventure. Keep reading to discover your new favorite recipe!

Spicy Canned Pork Stir Fry

Very few things bring me as much joy as transforming simple, pantry-staple ingredients into a meal that’s bursting with flavor. That’s exactly what this Spicy Canned Pork Stir Fry does, and it’s become my go-to on those nights when I’m craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 can (12 oz) of pork, drained and shredded (I find that the brand matters here—look for one that’s not too fatty.)
• 2 tbsp vegetable oil (Extra virgin olive oil is my go-to, but any neutral oil works.)
• 1 large onion, thinly sliced (I love the sweetness it adds when caramelized.)
• 2 cloves garlic, minced (Fresh is best, but I won’t judge if you use pre-minced.)
• 1 tbsp soy sauce (Low-sodium is my preference to control the saltiness.)
• 1 tsp red pepper flakes (Adjust based on your heat tolerance—I like it spicy!)
• 1 cup frozen mixed vegetables (No need to thaw—they cook quickly in the stir fry.)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced onion to the skillet. Cook, stirring occasionally, until the onions are soft and slightly caramelized, about 5 minutes.
3. Stir in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant—be careful not to burn the garlic.
4. Add the shredded canned pork to the skillet, breaking it apart with a spoon. Cook for 2 minutes until it starts to brown.
5. Pour in the soy sauce, stirring to coat the pork and onions evenly. Let it cook for another minute to absorb the flavors.
6. Toss in the frozen mixed vegetables, stirring frequently, until they’re heated through and vibrant, about 3 minutes.

Absolutely delightful in its simplicity, this stir fry packs a punch with its spicy, savory flavors and has a satisfying texture contrast between the tender pork and crisp vegetables. Serve it over a bed of steamed rice or wrap it in lettuce leaves for a low-carb option.

Canned Pork and Bean Stew

Feeling the need for something hearty yet simple to whip up on a busy weeknight? I recently rediscovered the humble canned pork and beans, transforming them into a stew that’s both comforting and surprisingly gourmet. It’s a dish that reminds me of camping trips with my family, where simplicity was key, but flavor was never compromised.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like the sweetness of Vidalias here)
• 2 garlic cloves, minced (because fresh is best)
• 1 can (15 oz) pork and beans (don’t drain—the sauce is gold)
• 1 cup chicken broth (homemade if you have it, but store-bought works fine)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• Salt and pepper (to your liking, but I’m generous with both)

Instructions

1. Heat the olive oil in a medium pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t rush this step—caramelized onions add depth.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Pour in the pork and beans with their sauce and the chicken broth, stirring to combine.
5. Season with smoked paprika, salt, and pepper, then bring to a simmer. Tip: Simmering, not boiling, melds the flavors beautifully.
6. Reduce heat to low and let it simmer uncovered for 15 minutes, stirring occasionally.

Ladle this stew into bowls and notice how the smoky paprika elevates the beans, while the onions and garlic add layers of flavor. Serve it with crusty bread for dipping, or over rice for a more filling meal. Either way, it’s a dish that proves simplicity doesn’t mean sacrificing taste.

Quick Canned Pork Tacos

How many times have you stared into your pantry, wondering what to make with that can of pork you bought on a whim? I’ve been there, and let me tell you, these Quick Canned Pork Tacos are a game-changer. They’re not only effortless but also packed with flavor, proving that convenience doesn’t have to compromise taste.

Ingredients

• 1 can (12 oz) of pork – I always keep a couple in my pantry for last-minute meals.
• 1 tbsp olive oil – extra virgin is my favorite for its fruity notes.
• 1/2 cup diced onions – I like them golden and slightly caramelized.
• 2 cloves garlic, minced – fresh is best, but I won’t judge if you use pre-minced.
• 1 tsp cumin – it adds a warm, earthy flavor that’s irresistible.
• 1/2 tsp smoked paprika – for that subtle smokiness.
• Salt to taste – though I find the canned pork is usually salty enough.
• 6 small corn tortillas – warmed up, they’re the perfect vessel.
• Fresh cilantro and lime wedges for serving – because freshness is key.

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onions and cook until soft and golden, stirring occasionally, about 5 minutes.
3. Stir in minced garlic, cumin, and smoked paprika, cooking until fragrant, about 1 minute. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the canned pork, breaking it apart with a spoon. Cook until heated through, about 3 minutes. Tip: If it looks dry, a splash of water can help.
5. Season with salt if needed, but taste first—the pork might be salty enough.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm and pliable.
7. Fill each tortilla with the pork mixture, garnish with cilantro, and serve with lime wedges.

Mouthwatering doesn’t even begin to describe these tacos. The pork is tender and flavorful, with the smokiness of the paprika and the freshness of the cilantro creating a perfect balance. Try serving them with a side of pickled red onions for an extra zing.

Canned Pork Fried Rice

Unbelievable as it may sound, canned pork fried rice has become my go-to comfort dish on those nights when time is tight but the craving for something hearty is real. It’s a humble dish that reminds me of my college days, where creativity in the kitchen often meant making the most out of pantry staples.

Ingredients

• 2 cups of day-old rice (trust me, fresh rice turns mushy)
• 1 can of pork (I like the chunk kind for more texture)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to, but any will do)
• 1 cup frozen mixed vegetables (no need to thaw, they cook quickly)
• 2 eggs (I prefer room temp eggs here, they blend better)
• 1 tbsp soy sauce (the darker, the better for flavor)
• 1/2 tsp garlic powder (fresh garlic is great, but this is quicker)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat (about 350°F).
2. Add the frozen vegetables to the skillet, stirring occasionally for 3 minutes until they start to soften.
3. Crack the eggs directly into the skillet, scrambling them with the vegetables until fully cooked, about 2 minutes.
4. Drain the canned pork and add it to the skillet, breaking it apart with a spoon. Cook for another 2 minutes until it’s slightly browned.
5. Add the day-old rice to the skillet, stirring to combine all ingredients evenly.
6. Pour the soy sauce over the mixture, stirring continuously for 2 minutes to ensure everything is well coated and heated through.
7. Sprinkle the garlic powder over the fried rice, giving it one final stir before removing from heat.

Last but not least, this canned pork fried rice surprises with its delightful mix of textures and savory flavors. Serve it straight from the skillet for a rustic touch, or top with a fried egg for an extra layer of richness.

Hearty Canned Pork and Potato Soup

Just when you think your pantry has nothing to offer, this Hearty Canned Pork and Potato Soup comes to the rescue. It’s a dish born out of necessity one chilly evening when I realized I hadn’t gone grocery shopping yet—proof that simplicity can be delicious.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 medium onion, diced (I like yellow for their sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 2 cups canned pork, drained and shredded (a pantry staple that’s surprisingly versatile)
• 4 medium potatoes, peeled and cubed (russets are my choice for their fluffiness)
• 4 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup heavy cream (for that rich, velvety finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—don’t let it burn!
4. Add the shredded canned pork to the pot, breaking it apart with a spoon, and cook for 2 minutes to lightly brown.
5. Throw in the cubed potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to simmer.
6. Cover and let simmer for 20 minutes, or until the potatoes are fork-tender.
7. Stir in the heavy cream and heat through for another 2 minutes. Tip: For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.

Best enjoyed with a slice of crusty bread to soak up every last drop. The soup is creamy, with chunks of tender pork and potatoes that melt in your mouth. Try topping it with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick.

Canned Pork with Sweet Corn

First off, let me tell you, there’s something incredibly comforting about opening a can of pork and transforming it into a meal that feels both nostalgic and new. This ‘Canned Pork with Sweet Corn’ recipe is my go-to when I need something quick, satisfying, and a little bit sweet. It’s a dish that reminds me of lazy Sunday afternoons at my grandma’s house, where simplicity was the secret ingredient to every meal.

Ingredients

• 1 can (12 oz) of pork – I always go for the brand that’s on sale, but make sure it’s packed in its own juices for maximum flavor.
• 1 cup sweet corn (fresh or frozen, but if you’re using frozen, let it thaw first – trust me, it makes a difference).
• 2 tbsp unsalted butter – because everything’s better with butter, right?
• 1/2 tsp garlic powder – a little goes a long way to add depth.
• Salt to taste – I’m generous here, but you do you.

Instructions

1. Heat a medium-sized skillet over medium heat (about 350°F) and melt the butter until it’s just starting to bubble.
2. Add the canned pork to the skillet, breaking it apart with a spoon. Cook for about 5 minutes, or until it’s lightly browned. Tip: Don’t rush this step; browning adds so much flavor.
3. Stir in the sweet corn and garlic powder, mixing well to combine. Cook for another 3 minutes, until the corn is heated through. Tip: If you’re using fresh corn, you might need an extra minute or two.
4. Season with salt to taste, give it one final stir, and remove from heat. Tip: Taste as you go – you can always add more salt, but you can’t take it away.

Delightfully simple, this dish is all about the tender pork and the sweet pop of corn in every bite. Serve it over a bed of fluffy rice or alongside some crusty bread to soak up all the buttery goodness. It’s a humble dish that packs a punch of flavor and nostalgia.

Savory Canned Pork Pasta

Kicking off our culinary adventure today, I stumbled upon a recipe that’s both a pantry lifesaver and a comfort food classic. It’s one of those dishes that reminds me of my college days, where creativity in the kitchen was born out of necessity. Let’s dive into making this unexpectedly delightful Savory Canned Pork Pasta.

Ingredients

• 1 can (12 oz) of pork in brine – I swear by the brand that’s always on sale; it’s surprisingly tender.
• 8 oz of pasta – elbow macaroni is my go-to for its ability to hold onto the sauce.
• 2 tbsp extra virgin olive oil – because the good stuff makes all the difference.
• 1 small onion, finely chopped – I like mine almost translucent for sweetness.
• 2 cloves garlic, minced – fresh is best, but I won’t judge if you use the jarred kind.
• 1/2 tsp red pepper flakes – for that gentle kick that wakes up the dish.
• 1/2 cup pasta water – reserved like liquid gold for the perfect sauce consistency.
• Salt to taste – though I find the canned pork usually brings enough.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt it like the sea for flavorful pasta.
2. Add the pasta and cook according to package instructions until al dente, about 8 minutes. Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
4. Stir in the garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Add the canned pork to the skillet, breaking it apart with a spoon. Cook until heated through, about 3 minutes.
6. Toss in the drained pasta and reserved pasta water, stirring to combine. Let it simmer for 2 minutes to thicken slightly. Tip: The starch in the pasta water is your secret weapon for a silky sauce.
7. Season with salt if needed, then remove from heat.

Comforting and hearty, this pasta dish boasts a savory depth from the canned pork, balanced by the slight heat of red pepper flakes. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up every last bit of sauce.

Canned Pork and Vegetable Skillet

Just last week, I found myself staring into my pantry, wondering what to whip up with the odds and ends I had on hand. That’s when this Canned Pork and Vegetable Skillet was born—a quick, hearty meal that’s become a new weeknight favorite.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 can (12 oz) of pork, drained (I like to pat it dry for better browning)
• 1 cup diced potatoes (leave the skin on for extra texture)
• 1/2 cup diced carrots (I swear by organic for sweetness)
• 1/2 cup frozen peas (no need to thaw, they cook quickly)
• 1 tsp garlic powder (because fresh is great, but sometimes convenience wins)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Heat the olive oil in a large skillet over medium heat (about 350°F) until shimmering.
2. Add the canned pork to the skillet, breaking it apart with a spoon. Cook for 5 minutes, or until lightly browned. Tip: Don’t stir too often to get a nice crust.
3. Toss in the diced potatoes and carrots. Cook for another 10 minutes, stirring occasionally, until the vegetables start to soften.
4. Sprinkle in the garlic powder, salt, and pepper. Stir well to coat everything evenly. Tip: Taste as you go to adjust seasoning.
5. Add the frozen peas to the skillet. Cook for 3-4 minutes, just until the peas are bright green and heated through. Tip: Overcooking peas makes them mushy, so keep an eye on them.

This skillet dish comes out with a delightful mix of textures—tender pork, soft potatoes, and crisp-tender veggies. The flavors are simple but satisfying, and I love serving it straight from the skillet with a sprinkle of fresh herbs on top for a pop of color.

Easy Canned Pork Chili

After a long day of work, there’s nothing more comforting than a bowl of hearty chili. I remember the first time I made this Easy Canned Pork Chili; it was a chilly evening, and I needed something quick yet satisfying. This recipe has been my go-to ever since.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 medium onion, diced (I like the sweetness it adds)
• 2 cloves garlic, minced (fresh is always better)
• 1 lb canned pork, drained (a time-saver for busy nights)
• 1 can (15 oz) diced tomatoes (I prefer the ones with no salt added)
• 1 can (15 oz) kidney beans, drained and rinsed (for that perfect chili texture)
• 1 cup chicken broth (homemade if you have it)
• 2 tbsp chili powder (adjust according to your heat preference)
• 1 tsp cumin (for that earthy depth)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the canned pork to the pot, breaking it apart with a spoon, and cook until lightly browned, about 3 minutes.
5. Pour in the diced tomatoes, kidney beans, and chicken broth, stirring to combine.
6. Season with chili powder, cumin, and salt, then bring the mixture to a simmer.
7. Reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
8. After 20 minutes, check the seasoning and adjust if necessary, then serve hot.

One bite of this chili and you’ll be hooked by its rich, smoky flavors and tender chunks of pork. I love serving it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Canned Pork with Garlic and Herbs

Many of us have those days when we’re pressed for time but still crave something hearty and flavorful. That’s when I turn to my trusty canned pork, elevating it with garlic and herbs for a dish that feels both comforting and a bit fancy. It’s a reminder that great meals don’t always require hours in the kitchen.

Ingredients

• 1 can (12 oz) of pork – I always keep a couple in the pantry for emergencies.
• 3 cloves of garlic, minced – fresh is best here, but I won’t judge if you use pre-minced.
• 2 tbsp olive oil – extra virgin is my go-to for its fruity notes.
• 1 tsp dried rosemary – crush it between your fingers to release the oils.
• 1 tsp dried thyme – because it pairs beautifully with pork.
• Salt and pepper – to season, but we’ll be specific about amounts in the steps.

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering, about 2 minutes. This ensures your garlic won’t burn.
2. Add minced garlic to the skillet, sautéing for 1 minute until fragrant. Tip: Stir constantly to prevent browning.
3. Drain the canned pork and add it to the skillet, breaking it apart with a spoon. Cook for 3 minutes to lightly brown.
4. Sprinkle rosemary, thyme, 1/4 tsp salt, and 1/8 tsp pepper over the pork. Stir to combine and cook for another 2 minutes. Tip: Taste and adjust seasoning now, as canned pork can vary in saltiness.
5. Remove from heat and let it sit for a minute. This allows the flavors to meld together beautifully.

Coming together in just under 10 minutes, this dish boasts a savory depth from the garlic and herbs, with the pork staying surprisingly tender. Serve it over toasted bread or alongside a crisp salad for a meal that punches above its weight.

Canned Pork and Egg Breakfast Scramble

Last weekend, I found myself staring into my pantry, wondering what to whip up for breakfast that was both hearty and quick. That’s when I spotted a can of pork and remembered my grandma’s simple yet delicious scramble. It’s a game-changer for busy mornings.

Ingredients

• 1 can (12 oz) of pork, drained and shredded (I always keep a couple in my pantry for emergencies)
• 4 large eggs (room temperature eggs blend better, in my experience)
• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1/4 tsp salt (just a pinch to enhance the flavors)
• 1/4 tsp black pepper (freshly ground if you have it)
• 1/4 cup shredded cheddar cheese (because everything’s better with cheese)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F). Tip: A well-heated pan ensures your eggs don’t stick.
2. Add the shredded pork to the skillet, spreading it evenly. Let it cook for 2 minutes until slightly crispy. Tip: This step adds a nice texture contrast to the soft eggs.
3. In a bowl, whisk the eggs, salt, and pepper until well combined. Pour over the pork in the skillet.
4. Gently stir the mixture with a spatula every 30 seconds for about 3 minutes, or until the eggs are softly set. Tip: Don’t overcook; the eggs will continue to set from residual heat.
5. Sprinkle the cheddar cheese over the top, cover the skillet, and turn off the heat. Let it sit for 1 minute to melt the cheese.

Velvety eggs with crispy pork bits and gooey cheese make this scramble a morning delight. Serve it with a slice of toasted sourdough or wrap it in a warm tortilla for an on-the-go breakfast.

Canned Pork BBQ Sandwiches

Wondering what to do with that can of pork sitting in your pantry? I was in the same boat last week, and let me tell you, these Canned Pork BBQ Sandwiches turned out to be a game-changer for my lazy Sunday lunches.

Ingredients

• 1 can (12 oz) of pork – I found that the chunk style works best for that pull-apart texture we all love.
• 1 cup of your favorite BBQ sauce – I’m a sucker for the smoky, sweet ones.
• 1 tbsp olive oil – extra virgin is my kitchen staple.
• 4 hamburger buns – toasting them lightly brings out a nice crunch.
• 1/2 cup coleslaw – homemade or store-bought, it adds a refreshing crunch.

Instructions

1. Heat the olive oil in a skillet over medium heat (that’s about 350°F if you’re using a thermometer).
2. Add the canned pork to the skillet, breaking it apart with a fork. Cook for about 5 minutes until it’s slightly browned. Tip: Don’t rush this step; a little browning adds depth to the flavor.
3. Pour in the BBQ sauce, stirring to coat the pork evenly. Let it simmer for another 5 minutes. Tip: If the mixture looks dry, add a tablespoon of water to loosen it up.
4. While the pork simmers, toast the hamburger buns lightly. Tip: A toaster oven works great here for even browning.
5. Assemble the sandwiches by piling the BBQ pork onto the bottom buns, topping with coleslaw, and crowning with the top buns.

Every bite of these sandwiches is a delightful mix of smoky, sweet, and crunchy textures. Serve them with a side of pickles for an extra tangy kick that cuts through the richness beautifully.

Canned Pork and Rice Casserole

Facing a busy weeknight, I often turn to pantry staples to whip up something comforting without the fuss. This Canned Pork and Rice Casserole is my go-to for those evenings, blending simplicity with hearty flavors that remind me of home.

Ingredients

• 1 can (12 oz) of pork, drained and shredded (I find the pre-cooked kind saves so much time)
• 1 cup of long-grain white rice (basmati works wonders for its fragrance)
• 2 cups of chicken broth (homemade if you have it, but boxed is fine)
• 1 tbsp of extra virgin olive oil (my kitchen staple for almost everything)
• 1 small onion, diced (yellow onions are my preference for their sweetness)
• 1 tsp of garlic powder (because fresh garlic is great, but sometimes convenience wins)
• 1/2 tsp of smoked paprika (adds a lovely depth)
• Salt to taste (I usually start with 1/4 tsp and adjust)

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven ensures even cooking.
2. Heat the olive oil in a skillet over medium heat. Sauté the diced onion until translucent, about 3 minutes. This builds a flavor base.
3. Add the shredded pork, garlic powder, and smoked paprika to the skillet. Stir to combine and cook for another 2 minutes. Tip: Browning the pork slightly adds texture.
4. Transfer the pork mixture to a casserole dish. Add the rice and chicken broth, stirring to combine. Tip: Ensure the rice is evenly distributed for uniform cooking.
5. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes to let the top crisp slightly. Tip: Check at the 20-minute mark to prevent over-drying.
6. Let the casserole sit for 5 minutes before serving. This allows the rice to absorb any remaining liquid fully.

Warm and satisfying, this casserole has a comforting texture with the rice perfectly tender and the pork adding a savory note. Serve it with a side of steamed greens or a crisp salad for a balanced meal that feels like a hug in a dish.

Canned Pork with Mushrooms and Onions

Over the years, I’ve discovered that some of the most comforting meals come from the simplest ingredients. That’s why I’m excited to share this quick and hearty recipe that’s become a weeknight staple in my home. It’s a dish that proves convenience and flavor can go hand in hand, especially when you’re short on time but craving something satisfying.

Ingredients

• 1 can (12 oz) of pork, drained and shredded (I find that the pre-cooked kind saves so much time without sacrificing taste)
• 1 cup sliced mushrooms (white button mushrooms work great, but feel free to use your favorite)
• 1 medium onion, thinly sliced (I love the sweetness of Vidalia onions here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 tsp garlic powder (because fresh is great, but sometimes convenience wins)
• Salt and pepper to taste (I usually start with 1/2 tsp salt and 1/4 tsp pepper, then adjust)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced onions and mushrooms to the skillet. Cook, stirring occasionally, until the onions are translucent and the mushrooms have browned, about 5-7 minutes.
3. Sprinkle the garlic powder over the vegetables, stirring to combine, and cook for another minute until fragrant.
4. Add the shredded pork to the skillet, mixing well with the vegetables. Cook for 3-4 minutes, until the pork is heated through and slightly crispy at the edges.
5. Season with salt and pepper, then give everything one final stir to combine. Taste and adjust seasoning if necessary.

For a creamy twist, try serving this dish over a bed of mashed potatoes or alongside a crisp green salad. The combination of tender pork, earthy mushrooms, and sweet onions creates a comforting meal that’s both simple and deeply flavorful.

Canned Pork and Lentil Curry

This dish brings back memories of my college days when I was looking for something hearty yet easy to make. Canned Pork and Lentil Curry became my go-to for those busy nights, and it’s still a favorite in my household for its simplicity and depth of flavor.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like them finely chopped for even distribution)
• 2 garlic cloves, minced (fresh is best here, trust me)
• 1 can (15 oz) of pork, drained (look for quality brands for better texture)
• 1 cup dried lentils, rinsed (I prefer green lentils for their firmness)
• 2 cups chicken broth (homemade adds a richer flavor)
• 1 tbsp curry powder (adjust based on your heat preference)
• 1/2 tsp salt (I always start with less and adjust later)
• 1/4 tsp black pepper (freshly ground makes a difference)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the drained canned pork to the pot, breaking it apart with a spoon, and cook until lightly browned, about 3 minutes.
5. Mix in the rinsed lentils, chicken broth, curry powder, salt, and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
7. Tip: Stir occasionally to prevent sticking and check the liquid level; add a bit more broth if needed.
8. Tip: Taste and adjust the seasoning with more salt or curry powder if desired.
9. Tip: Let the curry sit for 5 minutes off the heat before serving to allow the flavors to meld.

Aromatic and comforting, this curry has a wonderful balance of textures from the tender lentils and chunks of pork. Serve it over a bed of steamed rice or with a side of naan for a complete meal that’s sure to satisfy.

Canned Pork Stuffed Peppers

Growing up, my mom always had a knack for turning simple ingredients into something magical. That’s exactly what these Canned Pork Stuffed Peppers are—a humble dish that’s packed with flavor and nostalgia for me.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a pop of color)
• 1 can (12 oz) of pork, drained (my grandma swore by this brand)
• 1 cup cooked white rice (leftover rice works perfectly here)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty for the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A small paring knife makes this step a breeze.
3. In a mixing bowl, combine the drained canned pork, cooked rice, cheddar cheese, garlic powder, salt, and black pepper. Mix until everything is evenly distributed. Tip: Letting the mixture sit for 5 minutes allows the flavors to meld.
4. Drizzle the olive oil inside each pepper to prevent sticking and add a layer of flavor.
5. Stuff each pepper with the pork and rice mixture, packing it down lightly to fit as much as possible.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes. Tip: The foil keeps the peppers moist while they cook.
7. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through. Tip: A fork should easily pierce the pepper when it’s done.

Delightfully tender peppers give way to a savory, cheesy filling that’s both comforting and satisfying. Serve these with a side of sour cream or a crisp green salad for a complete meal that’s sure to impress.

Canned Pork and Cheese Quesadillas

Believe it or not, some of the most comforting meals come from the simplest ingredients. Today, I’m sharing my go-to canned pork and cheese quesadillas recipe, a dish that saved me more times than I can count during my college days. It’s quick, satisfying, and surprisingly delicious.

Ingredients

• 1 can (12 oz) of pork, drained (I swear by the brand that’s always on sale at my local grocery store)
• 1 cup shredded cheddar cheese (sharp cheddar gives it that extra kick)
• 4 large flour tortillas (the burrito-sized ones work best for easy folding)
• 2 tbsp butter (I always use unsalted to control the saltiness)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/4 tsp smoked paprika (for that hint of smokiness)

Instructions

1. Heat a large skillet over medium heat (about 350°F) and melt 1 tbsp of butter, swirling to coat the pan evenly.
2. Place one tortilla in the skillet, sprinkle half of the cheese evenly over it, then spread half of the canned pork on top of the cheese. Sprinkle with garlic powder and smoked paprika.
3. Top with another tortilla and press down gently with a spatula. Cook for about 3 minutes or until the bottom is golden brown and crispy.
4. Carefully flip the quesadilla using the spatula, add the remaining butter around the edges of the skillet, and cook for another 3 minutes until the other side is golden and the cheese is fully melted.
5. Remove from the skillet, let it sit for a minute (this prevents the cheese from oozing out when you cut it), then slice into wedges. Repeat the process with the remaining ingredients for the second quesadilla.

Out of the skillet, these quesadillas are a perfect blend of crispy and gooey, with the smoked paprika adding a depth of flavor that elevates the humble canned pork. Serve them with a side of sour cream or your favorite salsa for an extra layer of deliciousness.

Canned Pork with Pineapple Salsa

Sometimes, the simplest ingredients can create the most memorable meals, especially when you’re short on time but craving something flavorful. That’s exactly how I stumbled upon this Canned Pork with Pineapple Salsa recipe—during one of those hectic weeknights when cooking felt like a chore, but takeout wasn’t an option.

Ingredients

• 1 can (12 oz) of pork, drained (I’ve found that the brand matters here; look for one with minimal additives for the best flavor.)
• 1 cup diced fresh pineapple (Trust me, fresh makes all the difference over canned.)
• 1/4 cup finely chopped red onion (Soaking it in cold water for 10 minutes takes the edge off if you’re sensitive to raw onion.)
• 1 tbsp lime juice (Freshly squeezed, please—it’s a game-changer.)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch and flavor.)
• 1/4 tsp black pepper (Freshly ground is my go-to for that extra kick.)
• 1 tbsp chopped cilantro (Optional, but it adds a nice freshness.)

Instructions

1. In a medium bowl, combine the diced pineapple, chopped red onion, lime juice, salt, black pepper, and cilantro to make the salsa. Let it sit for at least 10 minutes to allow the flavors to meld.
2. While the salsa is resting, heat the canned pork in a small skillet over medium heat for about 5 minutes, or until it’s warmed through. Stir occasionally to prevent sticking.
3. Once the pork is heated, transfer it to a serving plate and top generously with the pineapple salsa.
4. For an extra touch, serve with warm tortillas or over a bed of rice to soak up all the delicious juices.

Delightfully, the combination of savory pork with the sweet and tangy pineapple salsa creates a balance of flavors that’s hard to resist. The texture contrast between the tender pork and the chunky salsa adds an enjoyable variety to each bite. Try serving it with a side of avocado slices for a creamy contrast that rounds out the meal perfectly.

Conclusion

Absolutely, these 18 canned pork recipes are a game-changer for busy home cooks looking for quick, tasty meals. From hearty stews to savory sandwiches, there’s something for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your culinary creations and this article on Pinterest to spread the pork love. Happy cooking!

Bella Bacinos