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Entries tagged with 'pork shoulder'

Greek Drunken Pork Stew in Red Wine

Serious Eats Jennifer Olvera 5 comments

In this land of beef-eaters, pork stews don't get enough love. This one is an adaptation of a Greek pork and wine stew that I read in Vefa's Kitchen. Chunks of pork shoulder are slow-simmered in wine until meltingly tender and packed with flavor. More

Slow Cooker Pork Shoulder Pasta

Serious Eats Jennifer Olvera 7 comments

Comforting, aromatic slow-cooked pork shoulder makes for a rich, meaty pasta sauce. Here, it's seasoned with fennel seeds and thyme, garnished with Parmesan and a grating of lemon zest. More

Competition Barbecue Pork Shoulder

Serious Eats Joshua Bousel 20 comments

A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys. More

Fennel-Rubbed Pork Shoulder With Salsa Verde

Serious Eats Jennifer Olvera 7 comments

Pork shoulder rubbed with fennel, roasted and then grilled is tender and crisp-skinned at once. It's paired with a sweet-tart and savory salsa verde. More

Ultra-Crispy Slow-Roasted Pork Shoulder

Serious Eats J. Kenji López-Alt 78 comments

Pull-apart tender meat and ultra-crisp skin. It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. More

The Roast Pork with Broccoli Rabe and Provolone from Cutty's

Serious Eats J. Kenji López-Alt Post a comment

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

Cook the Book: Slow-Roasted Pork with Glazed Orange Slices

Serious Eats Caroline Russock Post a comment

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

Sunday Supper: Rubbed and Roasted Pork Shoulder

Serious Eats Sydney Oland 1 comment

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

Cook the Book: Yucatan-Style Slow-Roasted Pork

Serious Eats Caroline Russock 7 comments

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

Chile Verde with Pork

Serious Eats J. Kenji López-Alt 23 comments

Grilling: Pernil

Serious Eats Joshua Bousel 19 comments

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

Cook the Book: Chile Verde

Serious Eats Caroline Russock 9 comments

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

The Nasty Bits: Dashi-Simmered Eel

Serious Eats Chichi Wang 16 comments

[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

Barbecue: Smoked Cheddar and Jalapeño Sausage

Serious Eats Joshua Bousel 4 comments

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

Cook the Book: Tacos Al Pastor with Roasted Pineapple-Habanero Chile Salsa

Serious Eats Caroline Russock 8 comments

Photograph by Robyn Lee Tacos al pastor, or "shepherd's tacos," are thought to have been inspired by Lebanese immigrants who came to Mexico City in the 1930s. Mexican taqueros cook pork shoulder on a vertical spit similar to Middle Eastern... More

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