Since I’m talking about grilling, not barbecuing (and yes there is a world of hurt coming to those who ignore the difference), pork has a broader definition than the ribs one might expect here.
Sausages might be the most commonly grilled pork products and they really run the gamut in flavors, though one feature of all well-made pork sausages is their juicy fat content. Mmmmm, juicy fat. That means that when choosing a wine to pair with sausages, be on the lookout for higher acid wines. For mild sausages, consider a nice Gruner Veltliner and as the spice level increases, look towards bigger wine, Alsatian Pinot Gris, for example. Examples of Oregon Pinot Gris might also work as the sausages get spicier, since many of these wines are a touch sweet.
Other grilled pork items tend to mimic chicken, in that the method of preparation tends to take precedence over the meat. I like to serve Spanish wines from Priorat or Ribera del Duero with pork loin in a Spanish-style rub, for example. Referring to the chicken recommendations is a good idea here.
Photo courtesy Alan's Kitchen