Garlic and Herb Roasted Pork Loin with Crackling and Spiced Apple Chutney

Pork Loin Roast With Winter Vegetables

A foolproof pork roast that's bound to impress.

Sous Vide City Ham With Balsamic Brown Sugar Glaze

Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.

Grill-Roasted Coke- and Pineapple-Glazed Ham

This ham packs a ton of flavor into each bite.

Rotisserie Porchetta

Hello, pork wrapped in pork.

Ultra-Crispy Slow-Roasted Pork Shoulder

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.

Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta

Crisp skin; tender, juicy, well-seasoned meat; and a stunning presentation.

Crown Roast of Pork

A moist and flavorful crown roast of pork makes an impressive holiday centerpiece.

All-Belly Porchetta

This all-belly porchetta is as rich and crisp as it comes.

Whole Roasted Suckling Pig

A whole suckling pig gets juicy and crisp-skinned in your oven.

Maple-Glazed City Ham

A tender and moist city ham, glazed with maple syrup and mustard.

Cherry Coke-Glazed Country Ham

This ham is cooked low and slow and then coated in a sticky-sweet Cherry Coke glaze.

Reverse-Sear for the Juiciest Bone-In Pork Loin (Rack of Pork)

A bone-in pork loin roast is guaranteed to impress, and it's also dead easy to cook just right, as long as you use the reverse-sear method.

The Food Lab's Definitive Guide to Buying and Cooking Hams

Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.

Sous Vide 101: Slow-Cooked City Ham With Balsamic Brown Sugar Glaze

With sous vide cooking, preparing a city ham is as simple as dumping it into a water bath, directly in its packaging.

The Food Lab: Ultra-Crisp-Skinned Slow-Roasted Pork Shoulder

You can transform one of the cheapest cuts of meat in the butcher's display case into one of the most glorious festive centerpieces imaginable.

The Food Lab: Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta

Take your porchetta to the extreme.

The Food Lab: How to Cook a Perfect Crown Roast of Pork

Pretty, presentable, and delicious, this is the best pork option for those who prefer their pork a little leaner than all-belly porchetta.

The Food Lab: How to Make All-Belly Porchetta, the Ultimate Holiday Roast

We all know that pork belly—the same cut that bacon comes from—is the king of pork cuts. Here's how to make it into an incredible rolled holiday roast.

The Food Lab: How to Roast a Whole Suckling Pig

Roast this way for crisp, crackled skin and succulent meat.