When it comes to being face-to-face with a super-decadent dish, like a frosted buttery cake or an ooey-gooey, cheesy lasagna plate, there are two ways to approach it: Avoid it at all costs, or embrace it for the wild indulgence that it is. Each week on Guilty Pleasures, your favorite Food Network stars come together to share those over-the-top plates that they simply cannot — and do not want to — ignore. Curtis Stone surely isn't shy about his picks for guilty pleasures, including a DIY ice cream sundae that he seeks out in California.

Recently Curtis took his penchant for decadence one step further by sharing with fans six of his richest dishes, from crispy fried chicken to fruit-laced whipped cream on his blog. "Whether it’s churning creamy pasta or whipping up chewy brownies, sometimes the desire to be naughty just cannot be stopped," wrote Curtis. Just in time for summer cookouts, he shared his take on a seasonal staple, pulled pork, and in true Curtis style, he took the dish to the next level with bold toppings. His Pulled Pork Sandwich with Homemade Coleslaw and Grilled Pineapple (pictured above) features a simple barbecue sauce made with a mixture of orange juice and soy sauce, promising a tangy bite. Read on below to get both of these recipes from Curtis, then head over here for more how-tos from Curtis.

To satisfy sweet tooths, he shared a recipe for Hot Chocolate and Ice Cream Floats. Part drink and part dessert, this indulgent treat features a pool of thick, creamy cocoa with a scoop of ice cream bathing inside.

Pulled Pork Sandwich with Homemade Coleslaw and Grilled Pineapple

Dripping with goodness, this pull-apart, mouthwatering sandwich is just sloppy and savory enough to wash away any worries. The juicy coleslaw and tart pineapple contrast beautifully with the tangy barbecue sauce and tender pork, creating a real masterpiece that will make taste buds pop. Grab a beer, sit back and enjoy.

Make-Ahead: The pork can be braised 1 day ahead, cooled in its braising liquid, covered and refrigerated. Rewarm the pork in its braising liquid, covered, over medium-low heat until it is hot. The barbecue sauce can be made 2 days ahead, cooled, covered and refrigerated.

Sprinkle the pork shoulder all over with kosher salt and freshly ground black pepper. Heat a heavy large wide pot over high heat until it is very hot. Add the oil, then add the pork. Cook until the pork is golden brown on the bottom, about 5 minutes. Turn the pork and continue cooking until it is golden brown all over, about 10 minutes. Transfer the pork to a baking sheet and pour off all but 2 tablespoons of the oil from the pot.

Add the onions, carrots, celery and garlic to the pot, and cook until the onions are golden-brown all over, about 5 minutes. Return the pork to the pot. Add the wine and simmer until it is reduced by half, stirring to scrape up the browned bits on the bottom of the pot, about 3 minutes. Add the stock, thyme, orange, bay leaf and peppercorns. Bring the liquids to a simmer, then cover the pot and place it in the oven.

Cook in the oven until the pork is fork-tender, about 2 1/2 hours. Remove the pot from the oven. Let stand uncovered at room temperature for 30 minutes to cool slightly.

Transfer the pork to a baking dish and pull the meat apart with a fork and knife. Toss the shredded pork with some of the warm barbecue sauce. Cover with foil to keep warm.

To make the pineapple barbecue sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until tender and pale golden, about 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the ketchup, pineapple, orange juice, soy sauce, cilantro, green onions, cumin and sesame oil.

Cook uncovered over medium-low heat until the pineapple softens, the mixture thickens, and the flavors blend, stirring occasionally, about 15 minutes. Season the sauce to taste with salt and pepper.

To prepare the pineapple and bread: Preheat a grill pan over medium-high heat. Grill the pineapple slices until they are heated through and soften slightly, about 2 minutes per side.

Meanwhile, grill the bread slices, cut-side down, until lightly toasted.

To serve: Spoon the coleslaw over the bread bottoms. Top each with the shredded pork, then 2 half slices of pineapple. Spoon more barbecue sauce over and cover with the bread tops. Serve warm.

Hot chocolate is gorgeous to drink just as is, but I couldn’t resist gilding the lily with a scoop of ice cream. Each bite has a contrast of temperatures and textures, and I find it fun to eat: It’s a bit of a race against time to consume this before the ice cream completely melts into the molten chocolate. I use vanilla Swiss almond flavored ice cream, as it’s so delicious with the inclusion of the chocolate-covered chopped nuts, but a good-quality vanilla ice cream will be a treat too. Enjoy!

Make-Ahead: The hot chocolate mixture can be made 1 day ahead, cooled, covered and refrigerated. Cover and rewarm over medium-low heat before serving. The whipped cream can be made 2 hours ahead, covered and refrigerated.

In a medium heavy saucepan, combine the milk, amaretto and sugar, and bring to a near simmer over medium heat, stirring until the sugar dissolves.

While the milk is heating, place the chopped chocolate in a metal bowl and set the bowl over the saucepan of milk, stirring until the chocolate is melted and smooth. Check every now and then to make sure the milk is not simmering.

Whisk the melted chocolate into the hot milk mixture and keep warm.

In a large bowl, whisk the heavy cream until soft peaks form.

Place one scoop of ice cream in each of four bowls.

Pour the hot chocolate mixture over the ice cream and top with the whipped cream.

Serve immediately with spoons.

Don't miss tonight's all-new episode of Guilty Pleasures at 10|9c.