ALSO CONSIDER: Aromatic whites & Powerful reds.
Pork occupies the middle ground between red meat and white meat and can therefore pair well with either red or white wine. How it is cooked and the accompaniment will usually be key determinants in your wine selection.
Light repasts such as charcuterie / cold cuts are excellent with Fruity style reds.
For weightier dishes, Smooth style reds and Rich style whites are generally best.
Where roasts and stews are concerned, reds are usually best and a Powerful style red would be an option for a big dish such as roast suckling pig.
Crisp style whites are ideal when, for example, Pork is on the salty side or when the dish is accompanied by applesauce, or an herb such as fennel.
Aromatic style whites come into their own with sweet and spicy dishes such as Pork with prunes, or an Asian stir fry.
To find a great pairing for a particular dish or an individual wine, see the Food index on Pocket Wine or go to the Food Pairing section of the relevant grape variety.