Slow Roasted Pork Shoulder
Ultra slow-roasted pork shoulder comes out of the oven tender enough to pull apart with a fork, ready to be eaten as-is or tossed with your favorite sauce. A slow roast followed by a quick blast at high heat will give you the crispiest, crunchiest skin you've ever had.
It's cute, it's cuddly, and it's ultra moist. There's no meat more velvety rich, tender, and juicy as a suckling pig. It's the contrast between moist meat and crisp crackling that really makes the dish.
The classic dish combines seasoned cured pork belly with pork loin, all wrapped up in crisp crackling. The problem is that the loin is always dryer than the belly. We solve that problem by just getting rid of the loin in its entirety. This all-belly porchetta is as rich and crisp as it comes.
Deep-Fried Sous-Vide All-Belly Porchetta
Take an already incredible roast to the next level by cooking it for 36 hours in a sous-vide water, then deep-frying it in a hot wok until golden and crisp.
Crown Roast of Pork
Rosy pink and bursting with porky juices, the crown roast of pork is a classic for a reason. It's tasty, easy to carve, easy to cook, and looks massively impressive in the middle of the table.
Cherry Coke-Glazed Country Ham
Country hams are like the prosciutto of the South. Salted, dry-cured, and hung, they can be eaten raw as-is, but most folks will soak them in water to get rid of the excess salt, and roast'em. I like to do them low and slow to render out the skin, then glaze them with a sticky-sweet Cherry Coke glaze. Dr. Pepper would work as well.
Maple-Glazed City Ham
Pink and juicy, this is the ham we all know, made by brining pork legs and boiling them until cooked. Though they come fully cooked, subsequently roasting takes a bit of technique to prevent them from drying out. Here's how to do it.