The Perfect Cocktails to Pair with Pork Dishes

Pork is a versatile and delicious meat that can be prepared in endless ways. From pork chops to roast pork shoulder, pork tenderloin to sausages, the possibilities are endless! While pork stands well on its own, pairing it with the right cocktail can take your meal from great to exceptional. The key is finding cocktails that complement the flavor profile of the pork dish. In this article, we’ll explore some of the best cocktail and pork pairings to try.

Apple Cocktails

Apple and pork are a classic flavor combination used in dishes across cuisines. The sweetness of apple balances beautifully with the savoriness of pork. Apple also cuts through the fattiness of pork, cleansing the palate.

One of the best apple cocktails to pair with pork is an Apple Martini. Often called an Appletini, this martini is made with vodka and apple liqueur like Sour Apple Pucker. The tart apple flavor contrasts wonderfully with rich, tender pork dishes like pork medallions or pork tenderloin. The Appletini’s sweet-tart apple taste also complements spices like ginger, cumin or mustard that are often used to season pork.

An Apple cider cocktail is another apple beverage that excels with pork. To make one simply add 1-2 ounces of rum or bourbon to warm spiced apple cider. The cozy, comforting flavors pair perfectly with fall and winter pork roasts or braised pork shoulder. The apple notes in the cocktail balance the fattiness of the pork beautifully.

Citrusy Cocktails

Bright, citrusy cocktails make excellent partners for boldly flavored pork dishes. The acidity of citrus cuts through the richness of pork fat and helps cleanse the palate.

A classic Mojito pairs wonderfully with Cuban-style grilled pork that has been marinated in garlic citrus and cilantro. The mojito’s refreshing mint and lime enhance the marinade flavors of the pork. It also tames any heat from spices like chili peppers sometimes used in Cuban pork dishes.

For pork tenderloin glazed with tangerine or served with an orange sauce, an Orange Margarita makes a perfect pairing. The tart citrus flavors complement the sweetness of the tangerine glaze or orange sauce while contrasting with the meaty pork.

Micheladas are excellent pairings for spicy Mexican pork dishes seasoned with chili peppers, cumin and other spices. Micheladas are made by adding lime juice, hot sauce and other flavorings to Mexican beer like Tecate or Modelo. The lime cuts the richness of the pork while the heat of the hot sauce matches any spiciness.

Herbaceous Cocktails

Fresh herb flavors like basil, thyme and rosemary are frequently used to season pork. Cocktails containing these herbs make fantastic partnerships.

For roast pork seasoned with rosemary and garlic, a Gin and Tonic with added rosemary is an excellent match. The botanical flavors of the gin blend seamlessly with the rosemary notes of the pork. The tonic’s bitter quinine also helps cut the fattiness of the pork.

Moscow Mules infused with basil or thyme pair beautifully with pork dishes showcasing those herbs. To make one, simply add several sprigs of basil or thyme to the shaker when preparing the cocktail. The herbal mule will integrate flawlessly with thyme or basil seasoned pork tenderloin or chops.

Mojitos made with thyme instead of mint pair wonderfully with pork tenderloin or roast pork rubbed with thyme before cooking. The thyme’s lemony aroma in the mojito echoes the thyme flavor of the pork.

Smoky Cocktails

Smoky pork dishes demand an equally smoky cocktail. The charred, woodsy flavors integrate seamlessly when matched.

For Texas-style smoked brisket or pulled pork, an Old Fashioned made with a smoky mezcal instead of bourbon is just perfection. The smokiness of the mezcal mirrors the charred flavor of the pork while contrasting with any sweet barbecue sauce.

A smoky Negroni made with mezcal also pairs fantastically with any grilled or smoked pork recipe. The mezcal’s smoke interplays beautifully with the char on the pork, while the herbal flavors of the Campari and gin balance the meaty flavors.

Smoked pork chop with a Smoked Paloma is an unexpected but incredible combination. Simply replace the tequila in a Paloma with an equal amount of smoky mezcal. The charred sweetness of the mezcal aligns flawlessly with the caramelized exterior of the smoked pork chop.

Spicy Cocktails

The natural sweetness of pork is the perfect foil for spicy cocktails. The heat makes the pork taste even richer and sweeter in contrast.

A Bloody Maria is a great match for spicy Mexican pulled pork or carnitas tacos. Mix tequila with tomato juice, hot sauce, Worcestershire, lime and other spices for a cocktail that can stand up to the pork’s heat.

For Southeast Asian pork dishes seasoned with sriracha or chili-garlic sauce, a Vietnamese Chili Vodka packs the right amount of heat. Simply infuse vodka with Thai chilis and lemongrass, then mix with lemon-lime soda. The spicy vodka mirrors the hot sauce while cutting the fattiness of the pork.

Spicy pork bulgogi Korean bbq goes brilliantly with a Korean Chili Cocktail. Combine Korean chili paste and vodka with ginger beer and a squeeze of lime for the ideal harmony of sweet pork and spicy kick.

Fruity Cocktails

The natural sweetness of pork makes it highly compatible with fruity cocktails. The fruitiness contrasts with savory pork flavors and helps mellow pork’s richness.

For a luau-style kalua pig, a tropical Piña Colada is perfection. The coconut cream tames any heat from spices while the pineapple provides a sweet, acidic counterpoint to the tender pork.

A gin and grapefruit cocktail pairs beautifully with roast pork accented with sage. The grapefruit’s slightly bitter, floral flavor resonates with the herbal sage while balancing the pork.

Cranberry vodka cocktails complement rich, fatty pork belly or shoulder especially well. The tart cranberry cuts through all that luscious fat and richness. A Cosmopolitan made with cranberry juice, vodka and lime is a great choice.

Bubbly Cocktails

Don’t overlook sparkling wines and cocktails with bubbly sodas when pairing with pork. The effervescence cleanses the palate and contrasts wonderfully with pork’s richness.

A classic French aperitif like a Kir Royale (Champagne with Chambord liqueur) served alongside a charcuterie board with cured meats and pâtés is perfect. The bubbles cut the fattiness of the pork liver pâté and other rich pork products.

For Chinese roast suckling pig, a fruity sparkling cocktail like a Bellini (Prosecco with peach liqueur) is just right. The peach sweetness balances the salty, crispy pork skin while the bubbles scrub the palate.

A simple gin and tonic also matches beautifully with many pork dishes, especially gin-cured pork loin. The effervescence and bitter notes of the tonic water align perfectly with the juniper-flavored pork.