This is certainly not an exhaustive list of how all the pork cuts can be cooked, but it's my favorite ways for each one.
Pork Chops - Best cooked hot and fast. I recommend just salting both sides and grilling for 3 minutes per side. You can also do this in a hot frying pan (covered). Let rest 5 minutes before eating.
Tenderloin - Also best on the grill. Cook to internal temperature of 145 F. This will probably take 15-25 minutes depending on the size of the tenderloin. Flip every 4 minutes or so. Let rest 5-10 minutes before slicing.
Country-Style Ribs - Big surprise, but I also like these best on the grill. I try to do about 3 minutes on all 4 sides, so around 12 minutes total. You will need to move them around the grill to minimize flare ups. When they are done, I pour barbeque sauce over them. Pro Tip: These are actually the same part as the butt roast, just cut a different direction, so they also work very well cooked low and long, like in a crockpot.
Shoulder/Butt Roast - These are technically different cuts, but they cook the same, so we sell them interchangeably. These are best cooked low and long in a crockpot or dutch oven. I just add 1/2 cup apple cider vinegar and 1/2 cup of water to the crockpot. Pour over some salt and whatever spices I'm in the mood for. 6-8 hrs in high crockpot if thawed. 12-18 hours in low crockpot if frozen. YES, you can cook them frozen.
Spareribs - These need to be cooked at a low temperature for a long time. The meat should literally fall off the bone. The easiest way to do this is just like the shoulder/butt roasts. You can't really overcook them. Then we pour barbeque sauce over them. For another option, you can grill them for 4-6 hours over low heat (250 F). Again they should be falling off the bone. I usually pour the barbeque sauce over them 15 minutes before I take them off the grill.
Smoked Ham - These are not fully cooked hams, so they do have to be cooked to 160 degrees. I bake them, covered in tin foil at 325 F. It takes about 25 minutes per pound. They don't need anything added, as they are already very flavorful, but sometimes we remove the tinfoil and add a honey mustard sauce for the last 15 minutes of cooking. Remove at 155 F and let rest for 15 minutes. The temp will continue to rise, and the juices will soak into the meat during this rest period.
Ground Pork - There are tons of options here, but my favorite is to mix it 50/50 with ground beef and make burgers. OH MAN, they are so good.
Bacon and Sausage - I'm guessing you don't any guidance here, but feel free to reach out if you do.
Bacon Ends - These are little cubes of bacon, literally the off-cuts from the ends of the belly. So the flavor is exactly the same as sliced bacon. You can cook them the same as you would sliced bacon, but I think they are a little better either diced up small and sauteed (maybe in an omelette or quiche) or whole in some type of stew, like split-pea soup.
Enjoy!!!