At Food Republic, we’re in praise of pork as the protein for the summer. Why? Diversity. You all know about barbecue baby back ribs. And pork belly. It’s the old kale and the original Cronut. (But we aren’t sick of it. In fact, we made it this past weekend.) But pork has got range. You can find it in Cuban and Mexican cuisine. In Vietnamese and Spanish. Have you thought about something called pulled pork lasagna? Well, we’re sure you’re thinking now. Here are 20 reasons we are thinking about cooking with pork in the very near future.