Bariton Mixtures Updates

Pumpkin pie spice and sour cream make this pecan pie-inspired cake perfect for fall.

This beloved Korean stew features savory pork belly, tofu, and a bold broth thanks to the tangy kimchi simmered with it.

In Vietnam, kabocha squash is simmered with pork to make a soup called canh bi do thit heo. This riff on that classic dish swaps in mild butternut, which holds its shape well and absorbs the rich flavors of the broth and pork while cooking quickly. Filled with tender ground pork marinated in fish sauce and sugar, this aromatic, brothy soup comes together in under an hour for a light and satisfying meal.

Bright with lime juice, this pozole recipe is rich from two cuts of pork and savory from the hominy and dried ancho and guajillo chiles in the mix.

Slow-simmered, savory broth is the base of this tonkotsu ramen, made rich with meltingly tender chashu pork.

This hearty pork chile verde recipe from Guy Fieri has fork-tender braised pork shoulder, tomatillos, and four types of chilies.

Inspired by the retro combination of ham and pineapple, Jean-Georges Vongerichten created this iteration by mixing the pineapple with vinegar for a sweet-sour effect and marinating pork shoulder with hot paprika and Sriracha chile sauce. "Chile is my condiment of choice: A little here, a little there, makes the food sing," he says.

Chunks of pork shoulder become deeply flavorful and fall-apart tender when cooked low and slow with curry spices, coconut milk, and tomatoes.

Serve the pulled pork with coleslaw and pickles, or mound it on hamburger buns and top with coleslaw and thinly sliced onion and dill pickles.

Rillettes is a rustic pâté made from meat that's been poached in its own fat, then shredded and stored in some of that fat.