Sorghum ranks as the fifth largest grain crop globally, and it has similar levels of crude protein and leucine compared to corn, making it a viable substitute for full or partial corn in pig diets. Sorghum is produced around the world like corn, which is the energy source in pig diets. However, sorghum contains antinutritional factors that adversely affect nutrient absorption, energy, and amino acid availability. Additionally, the low content of essential amino acids, such as lysine (Lys) and methionine (Met), limits its feeding value. Consequently, this paper primarily discusses the antinutritional factors present in sorghum and elaborates on methods to enhance the nutritional value of forage sorghum through processes such as crushing, extrusion, and enzymatic hydrolysis. The nutritional value of sorghum could be improved by adding protease, by extrusion, and by reducing the grain size. Furthermore, this paper summarizes the application of sorghum in pig production to enhance the understanding of forage sorghum among feed enterprises and to provide a theoretical reference for the rational formulation of pig diets.