We tested five popular ways to cook pork shoulder — including roasting, braising, and pressure-cooking — to find the method ...

Pork roast with beer—it's one of those dishes from central Italy that just feels right for a Sunday lunch. Families gather ...

All cuts of pork are delicious in their own right, but when it comes to making a sandwich with the meat, there are certain varieties that reign supreme. You'll want to use a fatty and flavorful cut of ...

Pork roast with apples—it’s one of those classic Central Italian dishes that really brings people together, especially on a ...

Looking for a showstopper for your holiday table? Look to crown roast of pork. A retro entree, for sure, but it’s definitely no ghost of Christmas past. Crown roast of pork is elegant, exquisite ...

My old rule of thumb used to be that when I wanted to roast a big hunk of meat, I’d reach for my roasting pan to get the job done. With its deep sides and sturdy handles, the pan is easy to maneuver ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

Ideally 1 day or at least 8 hours before you cook the pork, start the marinade: In a large container with airtight lid, whisk together all marinade ingredients. Add pork and turn to coat thoroughly.

Once the pork falls off the bone, remove it from the oven and turn the oven up to 500°F. Carefully, press the brown sugar and ...