From sous vide barbecue ribs to pressure cooker pasta sauce, let these recipes transport you to a pork-filled paradise.
The undisputed king of the taco cart.
An easy, pull-apart-tender, extra-porky roast.
Stir-fried rice noodles with shrimp, pork, and vegetables.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
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.
A tonkotsu just like the one at your favorite ramen shop.
Red beans and rice are good right away, but they're even better the next day.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
The slow-cooked, crisply charred effect, no rotisserie required.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Oven-cooked pulled pork that will please even the purists.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
Pork chops with a sweet-and-savory caramelized crust.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Sizzling-hot, refreshingly chilled, and loaded with flavor.
You don't need an earthen pit to make this.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
We've tested just about every way, and then some.
This old-school pan-cooking method is still worth taking for a spin.
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.
We hunt down the best supermarket brands of bacon.
Grind your own meat for juicier sausages and more flavorful burgers.