Note: If you want to serve your pork with a sauce, try sweet and spicy nuoc cham, Chinese style char siu, Cuban mojo, a sweet Memphis-style barbecue sauce, or a bright Argentinian chimichurri. Or better yet, a whole selection. Alternatively,... More
Note: This recipe will make far more roast pork than you need for the sandwiches. It can be stored in a sealed container in the fridge for up to 5 days.... More
This Slow-Roasted Pork with Glazed Orange Slices is ideal for those weekends when errands need running but a warmly fall flavored meal is still in the cards. The preparation begins three days prior to cooking with a sweet spice rub of cloves, allspice, cinnamon, and coriander massaged into the pork with red wine, garlic, and orange juice. Resting in the fridge for 72 hours allows the sweet spices to work their way into this hulking shoulder. More
Pork shoulder is a luscious fatty cut that does very well in a low temperature oven for a long time. When picking out your shoulder, make sure that there's a nice piece of skin left on it so that once it's roasted, there is enough crackling for everyone to have a piece. The onions that the roast sits on become soft and coated in pork fat, so make sure to serve them alongside the roast. More
Once your pork is roasted, it can be portioned out and incorporated into all sorts of easy weeknight meals. It makes a killer pulled pork sandwich (even better when topped with some slaw), incredible tacos (especially with some quickly pickled onions), or on its own with rice and beans. You could even make a "faux-lognese" sauce, by cooking it down with carrots, celery, shallots, white wine, and crushed tomatoes. More
Even though the cooking method went against a lot of my education on how to best cook a pork shoulder, this pernil produced a tender and garlicky meat that rightfully stands as one of the great ways to prepare the ever magical swine. More
When I took the lid off my slow cooker after about eight hours, I knew this recipe for Chile Verde from Make it Fast, Cook it Slow by Stephanie O'Dea was just the kind of dish that slow cookers... More
[Photograph: Chichi Wang] This week, The Nasty Bits leaves the world of bones and innards and treks to the other side of nasty. Generally, this series chronicles the unconventional parts of conventionally eaten animals, but what if we examined entire... More
Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photographs: Joshua Bousel] My favorite sausages in the world are the incredibly juicy and spicy beef links... More
