18 Spicy Chopped Pork Recipes Delicious

Ready to turn up the heat in your kitchen? Our collection of 18 Spicy Chopped Pork Recipes is here to inspire your next meal with bold flavors and easy-to-follow steps. Whether you’re craving a quick weeknight dinner or something to spice up your weekend, these dishes promise deliciousness in every bite. Dive in and discover your new favorite pork recipe today!

Spicy Chopped Pork Tacos

Spicy chopped pork tacos are the perfect way to spice up your taco night. You’ll love the bold flavors and the tender, juicy pork that’s packed with just the right amount of heat.

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp avocado oil
• 1 cup homemade chicken stock
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp cayenne pepper
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 8 small corn tortillas, warmed
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add pork cubes to the skillet, ensuring they are in a single layer, and sear until golden brown on all sides, about 3 minutes per side.
3. Reduce heat to medium, add minced garlic, smoked paprika, ground cumin, cayenne pepper, sea salt, and black pepper, stirring to coat the pork evenly.
4. Pour in homemade chicken stock, scraping the bottom of the skillet to release any browned bits, and bring to a simmer.
5. Cover the skillet with a lid, reduce heat to low, and simmer until the pork is fork-tender, about 1.5 hours, stirring occasionally.
6. Remove the lid, increase heat to medium-high, and cook until the liquid has reduced and the pork is slightly crispy, about 5 minutes.
7. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
8. Fill each tortilla with a generous portion of the spicy chopped pork, then top with diced red onion, chopped cilantro, and a squeeze of lime juice.

Layers of flavor make these tacos unforgettable. The pork is melt-in-your-mouth tender with a crispy edge, while the fresh toppings add a bright contrast. Try serving them with a side of pickled jalapeños for an extra kick.

Chopped Pork Stir Fry with Vegetables

Got a craving for something savory, quick, and packed with veggies? This chopped pork stir fry is your weeknight hero, ready in a flash and bursting with flavors that’ll make your taste buds dance.

Ingredients

• 1 lb pasture-raised pork loin, finely chopped
• 2 tbsp cold-pressed sesame oil
• 1 cup julienned rainbow carrots
• 1 cup thinly sliced shiitake mushrooms
• 1/2 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp tamari sauce
• 1 tbsp raw honey
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter

Instructions

1. Heat sesame oil in a large wok over medium-high heat until shimmering, about 1 minute.
2. Add chopped pork loin, spreading evenly. Sear until golden brown, 3-4 minutes per side, then remove and set aside.
3. In the same wok, melt clarified butter over medium heat. Sauté garlic and ginger until fragrant, about 30 seconds.
4. Toss in carrots, shiitake mushrooms, and snap peas. Stir-fry until vegetables are crisp-tender, 4-5 minutes.
5. Return pork to the wok. Add tamari sauce, honey, and red pepper flakes. Stir to coat evenly and cook for an additional 2 minutes.
6. Tip: For an extra crunch, add the snap peas last. They’ll stay vibrant and crisp.
7. Tip: Don’t overcrowd the wok. Cook in batches if necessary to ensure everything gets nicely browned.
8. Tip: Taste as you go. Adjust the honey or tamari to balance the sweetness and saltiness to your liking.

Delight in the contrast of tender pork against the crisp veggies, all glazed in a sticky, slightly spicy sauce. Serve it over a bed of steamed jasmine rice or wrap it in butter lettuce leaves for a low-carb option.

BBQ Chopped Pork Sandwiches

Unbelievably tender and packed with smoky flavors, these BBQ chopped pork sandwiches are your next weekend project that promises big rewards. You’ll love how the meat just falls apart, soaking up all that tangy, sweet sauce.

Ingredients

• 2 lbs pork shoulder, trimmed of excess fat
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 cup homemade BBQ sauce, divided
• 1/2 cup apple cider vinegar
• 1/4 cup dark brown sugar, packed
• 4 brioche buns, lightly toasted
• 1 cup coleslaw, for serving

Instructions

1. Preheat your oven to 300°F (150°C).
2. In a small bowl, mix smoked paprika, garlic powder, and ground cumin. Rub this mixture all over the pork shoulder.
3. Place the pork in a Dutch oven. Pour apple cider vinegar and 1/2 cup of BBQ sauce over the pork.
4. Cover and bake for 4 hours, or until the pork is fork-tender. Tip: Check the pork at the 3-hour mark to ensure it’s not drying out.
5. Remove the pork from the oven and let it rest for 10 minutes. Then, shred the pork using two forks.
6. Mix the shredded pork with the remaining 1/2 cup of BBQ sauce and dark brown sugar. Tip: For extra flavor, let the pork sit in this mixture for 10 minutes before serving.
7. Serve the BBQ chopped pork on toasted brioche buns, topped with coleslaw. Tip: For a crunchier texture, add a few pickles on top.

Best enjoyed with the pork’s smoky sweetness contrasting the creamy coleslaw, these sandwiches are a hit at any gathering. Try serving them with a side of sweet potato fries for a complete meal.

Chopped Pork and Pineapple Skewers

Summer grilling just got a whole lot tastier with these skewers that combine the smoky goodness of pork with the sweet tang of pineapple. You’ll love how easy they are to throw together for a quick weeknight dinner or your next backyard BBQ.

Ingredients

• 1 1/2 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1/4 cup extra-virgin olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to season
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a large bowl, whisk together the olive oil, soy sauce, honey, minced garlic, smoked paprika, and ground cumin until well combined.
3. Add the pork cubes to the marinade, tossing to coat evenly. Let marinate at room temperature for 15 minutes to allow the flavors to meld.
4. Thread the marinated pork and pineapple chunks onto the soaked skewers, alternating between pork and pineapple.
5. Season the skewers lightly with salt just before grilling to enhance the flavors.
6. Place the skewers on the preheated grill. Cook for 4-5 minutes per side, or until the pork is nicely charred and reaches an internal temperature of 145°F.
7. Let the skewers rest for 3 minutes before serving to allow the juices to redistribute.

You’ll be amazed by the perfect balance of smoky, sweet, and tangy flavors in every bite. Try serving these skewers over a bed of cilantro lime rice for a complete meal that’s sure to impress.

Chopped Pork Chili

Oh, you’re going to love this chopped pork chili. It’s hearty, flavorful, and just the thing to warm you up on a chilly evening. Plus, it’s surprisingly easy to make, even on a busy weeknight.

Ingredients

• 2 lbs pasture-raised pork shoulder, finely chopped
• 2 tbsp clarified butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup organic chicken stock
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add the chopped pork shoulder, searing until all sides are golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Reduce heat to medium, add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Stir in the ancho chili powder, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Pour in the chicken stock, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits.
6. Add the fire-roasted diced tomatoes and kidney beans, stirring to combine.
7. Season with sea salt and freshly ground black pepper, then simmer uncovered for 45 minutes, stirring occasionally. Tip: The chili should thicken slightly but still be saucy.
8. Adjust seasoning if necessary, then remove from heat. Tip: Letting the chili rest for 10 minutes before serving allows the flavors to meld beautifully.

Every bite of this chili is packed with tender pork, smoky spices, and a rich, velvety sauce. Serve it over a bed of creamy polenta or with a side of crusty bread for dipping.

Chopped Pork Lettuce Wraps

Zesty and fresh, these chopped pork lettuce wraps are your ticket to a quick, flavorful meal that doesn’t skimp on satisfaction. You’ll love the crunch of crisp lettuce against the savory, spiced pork—it’s a match made in heaven.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 2 tbsp clarified butter
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 cup finely diced water chestnuts
• 1/4 cup thinly sliced scallions
• 1 head butter lettuce, leaves separated and washed

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add ground pork to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, approximately 5 minutes.
3. Stir in hoisin sauce, soy sauce, rice vinegar, and sesame oil. Reduce heat to medium and simmer for 3 minutes to meld flavors.
4. Fold in water chestnuts and scallions, cooking for an additional 2 minutes until heated through.
5. Remove skillet from heat. Spoon pork mixture into butter lettuce leaves, dividing evenly.

Assemble these wraps just before serving to keep the lettuce crisp. The pork’s rich umami pairs beautifully with the fresh, peppery bite of the lettuce—try topping with a sprinkle of crushed peanuts for extra crunch.

Chopped Pork and Bean Burritos

Dig into these hearty chopped pork and bean burritos for a meal that’s both satisfying and packed with flavor. Perfect for a quick dinner or meal prep, they’re sure to become a favorite in your rotation.

Ingredients

• 1 lb pasture-raised pork shoulder, finely chopped
• 1 cup organic black beans, rinsed and drained
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup clarified butter
• 2 tbsp ancho chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 large flour tortillas
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chopped pork shoulder to the skillet, searing until all sides are golden brown, approximately 5 minutes.
3. Stir in ancho chili powder, ground cumin, and smoked paprika, coating the pork evenly. Cook for 1 minute to toast the spices.
4. Reduce heat to medium, add black beans, and cook until heated through, about 3 minutes. Tip: For extra flavor, mash a few beans against the side of the skillet.
5. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable. Tip: Keep them covered with a clean towel to stay warm.
6. Divide the pork and bean mixture evenly among the tortillas, topping each with grated cheddar cheese while the mixture is still hot.
7. Fold the sides of the tortillas inward, then roll tightly from the bottom to form burritos. Tip: A tight roll prevents filling from falling out.
8. Serve burritos with a dollop of sour cream, a sprinkle of fresh cilantro, and a drizzle of lime juice.

Now these burritos boast a perfect balance of smoky, spicy, and tangy flavors, wrapped in a soft, warm tortilla. Try serving them with a side of pickled jalapeños for an extra kick.

Chopped Pork with Sweet Potato Hash

Zesty flavors and hearty ingredients come together in this dish that’s perfect for any meal of the day. You’ll love how the sweetness of the potatoes complements the savory pork, creating a balanced bite every time.

Ingredients

• 1 lb chopped pork shoulder, 1-inch cubes
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp of clarified butter, allowing it to melt and coat the pan evenly.
2. Season the chopped pork shoulder cubes with smoked paprika, ground cumin, salt, and black pepper, ensuring each piece is well-coated.
3. Add the seasoned pork to the skillet, searing on all sides until a golden-brown crust forms, about 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure proper searing.
4. Remove the pork from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add the remaining clarified butter and the diced sweet potatoes, spreading them out in an even layer. Tip: Let the potatoes sit undisturbed for a few minutes to develop a crispy exterior.
6. Sprinkle the chopped rosemary over the sweet potatoes, stirring occasionally, until the potatoes are tender and lightly caramelized, about 8-10 minutes.
7. Return the seared pork to the skillet, mixing gently with the sweet potatoes to combine and heat through for an additional 2 minutes. Tip: Adjust seasoning with salt and pepper if needed before serving.

Best enjoyed hot, this dish offers a delightful contrast between the crispy sweet potatoes and the juicy, flavorful pork. Serve it alongside a fresh green salad or top with a fried egg for an extra layer of richness.

Chopped Pork and Rice Bowl

Wondering what to whip up for a hearty, satisfying meal that’s both easy and delicious? You’ve got to try this Chopped Pork and Rice Bowl—it’s a flavor-packed dish that comes together in no time.

Ingredients

• 1 cup jasmine rice, rinsed
• 1 lb pasture-raised pork shoulder, finely chopped
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 cup scallions, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tbsp sesame seeds, toasted

Instructions

1. In a medium saucepan, combine the jasmine rice with 1 1/2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat the clarified butter in a large skillet over medium-high heat. Add the chopped pork shoulder and cook, stirring occasionally, until browned and cooked through, about 8 minutes.
3. Add the minced garlic and grated ginger to the skillet with the pork. Cook, stirring constantly, for 1 minute until fragrant.
4. Stir in the soy sauce, rice vinegar, and sesame oil. Cook for another 2 minutes, allowing the flavors to meld.
5. Fluff the cooked rice with a fork and divide it between two bowls. Top each bowl with the pork mixture, then garnish with scallions, cilantro, and toasted sesame seeds.

Just imagine the tender pork mingling with the fragrant rice, all brought together with a punch of umami and a hint of sesame. Serve it with a side of pickled vegetables for an extra crunch and tang.

Chopped Pork Stuffed Peppers

Oh, you’re going to love these chopped pork stuffed peppers. They’re the perfect mix of hearty and fresh, with a little kick to spice up your weeknight dinner routine.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground pork, preferably pasture-raised
• 1 cup cooked white rice
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chicken stock
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the ground pork to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes.
4. Stir in the smoked paprika, cumin, cayenne pepper, and a pinch of salt. Cook for 1 minute to toast the spices.
5. Remove the skillet from heat. Fold in the cooked rice and half of the shredded cheese.
6. Stand the bell peppers upright in a baking dish. Evenly divide the pork mixture among them.
7. Pour the chicken stock into the bottom of the baking dish. Cover tightly with foil.
8. Bake for 30 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 10 minutes, or until the cheese is bubbly and slightly golden.
9. Let the peppers rest for 5 minutes before serving. This allows the flavors to meld and makes them easier to handle.

With each bite, you’ll get the creamy melt of Monterey Jack, the smokiness of the paprika, and the subtle heat from the cayenne. Try serving these over a bed of greens for a lighter take, or alongside a crisp, cold beer to balance the richness.

Chopped Pork and Mushroom Pasta

Oh, you’re going to love this Chopped Pork and Mushroom Pasta. It’s the kind of dish that feels fancy but is surprisingly simple to whip up on a busy weeknight. Perfect for when you’re craving something hearty and flavorful without spending hours in the kitchen.

Ingredients

• 8 oz. dried pasta (like fusilli or penne)
• 1 tbsp extra virgin olive oil
• 1 lb. pasture-raised pork shoulder, finely chopped
• 2 cups wild mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chopped pork and cook until browned and crispy, about 5-7 minutes. Use a slotted spoon to transfer the pork to a plate, leaving the fat in the skillet.
3. In the same skillet, add the mushrooms and cook until they release their moisture and become golden, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Pour in the white wine to deglaze the skillet, scraping up any browned bits. Let it simmer until reduced by half, about 2 minutes.
5. Reduce the heat to medium and stir in the heavy cream and Parmesan cheese until the sauce is smooth. Return the pork to the skillet and add the cooked pasta, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time.
6. Finish by stirring in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

Let this dish wow you with its creamy texture and the umami punch from the mushrooms and pork. Serve it with a crisp green salad and a glass of the same white wine you used in the sauce for a meal that feels effortlessly elegant.

Chopped Pork Quesadillas

Mmm, imagine biting into a crispy, cheesy quesadilla filled with tender, smoky chopped pork. It’s the kind of meal that feels like a hug on a plate, perfect for any day of the week.

Ingredients

• 1 cup smoked chopped pork, pulled into small pieces
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/4 cup red onion, finely diced
• 1 tbsp clarified butter
• 2 large flour tortillas (10-inch diameter)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 tbsp fresh cilantro, chopped

Instructions

1. Heat a large skillet over medium heat (350°F) and add the clarified butter, swirling to coat the bottom evenly.
2. Place one flour tortilla in the skillet, sprinkling half of the cheddar and Monterey Jack cheeses evenly over the surface.
3. Distribute the chopped pork, red onion, smoked paprika, and ground cumin evenly over the cheese.
4. Sprinkle the remaining cheeses and fresh cilantro on top, then place the second tortilla over the fillings, pressing down lightly.
5. Cook for 3-4 minutes until the bottom tortilla is golden brown and crispy, then carefully flip the quesadilla using a wide spatula.
6. Cook the other side for another 3-4 minutes until equally golden and the cheese is fully melted.
7. Remove from the skillet and let it rest for 1 minute before slicing into wedges.

Best enjoyed hot, the quesadilla boasts a perfect contrast between the crispy exterior and the gooey, flavorful interior. Try serving it with a side of cool sour cream or a vibrant salsa verde for an extra kick.

Chopped Pork and Avocado Salad

How about we dive into something fresh yet satisfying for those warm days? This chopped pork and avocado salad is your go-to for a quick, flavorful meal that doesn’t skimp on taste or texture.

Ingredients

• 1 lb cooked pork shoulder, finely chopped
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the finely chopped pork shoulder, diced avocados, halved cherry tomatoes, and finely diced red onion.
2. Add the chopped fresh cilantro to the bowl for a burst of herbal freshness.
3. Drizzle the lime juice and extra virgin olive oil over the salad ingredients to add acidity and richness.
4. Sprinkle the sea salt and freshly ground black pepper evenly across the salad to season it perfectly.
5. Gently toss all the ingredients together until well combined, being careful not to mash the avocados.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

So there you have it—a salad that’s creamy from the avocados, tangy from the lime, and packed with savory pork. Try serving it on a toasted tortilla for an unexpected crunch that elevates every bite.

Chopped Pork with Garlic Butter Green Beans

Craving something hearty yet simple to whip up? This chopped pork with garlic butter green beans is your go-to for a flavorful, satisfying meal that doesn’t skimp on ease or taste.

Ingredients

• 1 lb boneless pork shoulder, chopped into 1-inch pieces
• 2 cups fresh green beans, trimmed
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chopped pork to the skillet, seasoning with sea salt and black pepper. Sear until all sides are golden brown, approximately 5 minutes. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Reduce heat to medium. Push pork to one side of the skillet. Add clarified butter to the empty side.
4. Once butter is melted, add minced garlic and sauté until fragrant, about 30 seconds. Tip: Watch the garlic closely to prevent burning.
5. Add green beans to the skillet, tossing to coat in the garlic butter. Cook until beans are bright green and tender-crisp, about 4 minutes. Tip: For extra crunch, remove beans a minute early.
6. Combine pork and green beans, stirring to mix flavors. Cook for an additional 2 minutes to meld.

You’ll love the juicy pork paired with the crisp-tender green beans, all brought together by that rich garlic butter. Try serving it over a bed of fluffy jasmine rice for a complete meal.

Chopped Pork and Corn Chowder

After a long day, there’s nothing quite like a bowl of hearty chopped pork and corn chowder to warm you up. You’ll love how the smoky pork and sweet corn come together in this comforting dish.

Ingredients

• 1 lb smoked pork shoulder, finely chopped
• 2 cups fresh corn kernels
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp all-purpose flour
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, about 2 minutes.
4. Gradually whisk in the chicken stock, ensuring no lumps remain.
5. Add the chopped pork shoulder, corn kernels, and smoked paprika to the pot, stirring to combine.
6. Bring the mixture to a simmer, then reduce the heat to low and cook for 20 minutes, stirring occasionally.
7. Stir in the heavy cream and season with salt and pepper to taste, simmering for an additional 5 minutes.
8. Remove from heat and garnish with chopped parsley before serving.

The chowder boasts a creamy texture with a perfect balance of smoky and sweet flavors. Serve it with a side of crusty bread for dipping, or top with a sprinkle of crispy bacon for extra crunch.

Chopped Pork with Honey Glazed Carrots

Kickstart your culinary adventure with this delightful dish that combines the savory richness of pork with the sweet, caramelized goodness of honey-glazed carrots. It’s a perfect balance of flavors that’ll have you coming back for seconds.

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 lb carrots, peeled and sliced into 1/2-inch rounds
• 3 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the carrots.
2. Season the pork cubes evenly with smoked paprika, cumin, salt, and black pepper.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork cubes in batches, ensuring each piece is golden brown on all sides, approximately 3 minutes per batch. Tip: Avoid overcrowding the skillet to achieve a perfect sear.
5. Transfer the seared pork to a plate and set aside.
6. In the same skillet, add the carrots, honey, and apple cider vinegar, stirring to coat the carrots evenly.
7. Roast the carrots in the preheated oven for 20 minutes, or until they’re tender and the glaze is bubbly. Tip: Stir halfway through for even glazing.
8. Return the pork to the skillet with the carrots, mixing gently to combine, and roast for an additional 5 minutes to warm the pork through.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld. Tip: Resting ensures the pork remains juicy.

You’ll love the tender, juicy pork paired with the sweet and slightly tangy carrots. For a creative twist, serve it over a bed of creamy polenta or alongside a crisp green salad.

Chopped Pork and Spinach Omelette

Just when you thought your breakfast routine couldn’t get any better, here comes a dish that’s both hearty and healthy. You’re going to love how the savory chopped pork pairs with the fresh, earthy spinach in this fluffy omelette.

Ingredients

• 2 tbsp clarified butter
• 1/2 cup chopped cooked pork shoulder
• 1 cup fresh spinach, roughly chopped
• 3 pasture-raised eggs, lightly beaten
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Heat a 10-inch non-stick skillet over medium heat and add 1 tbsp clarified butter, swirling to coat the pan evenly.
2. Add the chopped pork shoulder to the skillet, sautéing for 2-3 minutes until lightly browned and crispy at the edges.
3. Stir in the roughly chopped spinach, cooking for 1 minute until just wilted. Remove the pork and spinach mixture from the skillet and set aside.
4. Wipe the skillet clean with a paper towel, then return it to medium heat and add the remaining 1 tbsp clarified butter.
5. Pour the lightly beaten eggs into the skillet, tilting to spread them evenly. Let cook undisturbed for 30 seconds.
6. Sprinkle the sea salt and freshly ground black pepper over the eggs, then evenly distribute the pork and spinach mixture over one half of the omelette.
7. Using a spatula, carefully fold the other half of the omelette over the filling. Cook for another 1-2 minutes until the eggs are fully set but still moist.
8. Garnish with finely chopped fresh chives before serving.

Yielded is an omelette with a perfect balance of textures—creamy eggs, crispy pork, and tender spinach. For an extra kick, serve it with a dollop of spicy aioli on the side.

Chopped Pork with Roasted Brussels Sprouts

Ready to dive into a dish that’s as satisfying to make as it is to eat? This chopped pork with roasted Brussels sprouts combines hearty flavors with a touch of elegance, perfect for a weeknight dinner that feels special.

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp clarified butter
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting the Brussels sprouts.
2. Season the pork cubes evenly with kosher salt and black pepper, ensuring each piece is well-coated for maximum flavor.
3. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the pork cubes to the skillet, searing on all sides until golden brown, approximately 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure a proper sear.
5. Transfer the seared pork to a plate and set aside, covering loosely with foil to keep warm.
6. In the same skillet, melt the clarified butter over medium heat, then add the Brussels sprouts cut-side down. Tip: Let them sit undisturbed for 2 minutes to develop a golden crust.
7. Sprinkle the smoked paprika over the Brussels sprouts, then stir to coat evenly. Roast in the preheated oven for 15 minutes, or until tender and slightly charred.
8. Whisk together the apple cider vinegar and Dijon mustard in a small bowl, then drizzle over the roasted Brussels sprouts, tossing to combine.
9. Return the seared pork to the skillet, mixing gently with the Brussels sprouts to warm through, about 2 minutes.

Perfectly seared pork meets caramelized Brussels sprouts in this dish, offering a delightful contrast of textures. Serve it over a bed of creamy polenta or alongside a crisp apple slaw for an extra layer of flavor.

Conclusion

Hearty and bursting with flavor, these 18 spicy chopped pork recipes are sure to spice up your mealtime routine. Whether you’re craving something smoky, sweet, or downright fiery, there’s a dish here to satisfy. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these delicious meals too. Happy cooking!

Bella Bacinos