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4 Mouthwatering Ground Pork Recipes to Get You Out of Your Dinner Rut

3. Ground pork and teriyaki wine sauce sliders

ground pork teriyaki sliders

One of the best things about sliders is when the burger is thick and comes with a delicious sauce, like these ground pork sliders.

ground pork sliders on plate

I especially like sliders when the bread is super soft, so I use fresh dinner rolls when I can find them in the grocery store. It makes for a slider that is so easy to sink your teeth into — which I say from experience.

ground pork and teriyaki sliders

Sliders made with ground pork and diced apples are topped with a quick and easy, semi-homemade teriyaki wine sauce.

Serves 2

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes


  • 1 pound ground pork
  • 1/4 cup diced onion
  • 1 garlic clove, diced
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 cup diced apple (skinned and core removed)
  • 4 dashes salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3/4 cup barbecue sauce
  • 3/4 cup teriyaki sauce
  • 1 cup red wine
  • 6 slider rolls
  • 1/2 cup shredded lettuce
  • 1/4 cup chopped purple cabbage
  • 1/2 cup cilantro sprigs


  1. To a large bowl, add the pork, onion, garlic, red pepper flakes, apple, salt and pepper. Mix together, and make 6 small patties.
  2. Heat a nonstick, medium-size skillet on medium heat, and add the olive oil.
  3. Add the patties to the skillet, and let cook until the bottom sides of the pork are browned, then turn them over.
  4. Continue to cook until the pork is thoroughly cooked.
  5. Remove from the pan, and set the patties aside for a moment.
  6. Heat the same skillet on low to medium heat, and add the barbecue sauce, teriyaki sauce and wine. Stir together.
  7. Continuously stir as the sauce reduces. Let cook until the sauce thickens (about 10 minutes).
  8. On each bottom side of the slider rolls, drizzle a little bit of sauce.
  9. Add the pork patties to the rolls, and drizzle more sauce on top of each patty.
  10. Top with lettuce, purple cabbage and cilantro.
  11. Add the top sides of the slider rolls, and serve while warm.

4. Crispy ground pork tacos

ground pork crispy tacos

The spicy ground pork in these tacos is delicious, if I do say so myself.

ground pork tacos

The meat combined with the toppings and crispy shell make for a wonderful dinner. It’s so good, taking slow bites is recommended to make it last longer.

Crispy ground pork tacos

Homemade, crispy taco shells filled with spicy ground pork, cheese and lettuce make a wonderful meal and special treat for dinner.

Serves 2

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes


  • 1 pound ground pork
  • 1/3 cup chopped onion
  • 1 jalapeño, stem removed, seeded and chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons chili powder
  • 2 dashes ground cumin
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 6 corn tortillas
  • 1/2 cup canola oil
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1/2 cup shredded purple cabbage
  • 1 cup salsa


  1. Heat a large, nonstick skillet on medium heat, and add the ground pork, onion, jalapeño, garlic powder, pepper, chili powder, cumin and salt. Stir.
  2. Continue to stir as the pork cooks. Stir in the water.
  3. Let cook until the pork is thoroughly cooked and the mixture thickens. Remove from the heat, and set aside for a moment.
  4. Heat a small skillet on medium heat, and add the canola oil.
  5. Let the canola oil warm for a moment. Using tongs, carefully put a tortilla into the oil, holding half the tortilla up so it’s not in the oil to form a taco shell. Let the bottom side of the tortilla cook until it’s a light golden color, and then turn it over to the other side.
  6. When both sides of the taco shell are a light golden color, remove it from the pan, and put it onto a plate lined with a paper towel. Repeat cooking the tortillas to make the remaining taco shells.
  7. Fill the taco shells with the pork mixture, and top with cheese, lettuce, purple cabbage and salsa.
  8. Serve while warm.

A version of this article was originally published in May 2015.

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