Pork and sauerkraut is a savory, dish that’s easy to prepare and perfect for hosting. Made with tender pork roast, fresh ...

Serves 6. Recipe is by Teresa B. Day. 1 pork shoulder (4 to 5 pounds) 1 tablespoon kosher salt 1 teaspoon black pepper 4 garlic cloves, minced 1 tablespoon fresh rosemary, minced 1 tablespoon fresh ...

Preheat the oven to 350 degrees. Combine the cumin, caraway and mustard seeds in a small skillet and heat over low heat until ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Pernil is the roast of my childhood. It’s ...

Bring stout, cherries and vinegar to a simmer in a saucepan. Transfer to a bowl, cover tightly with plastic wrap, and let sit for at least 1 hour (or refrigerate overnight). Preheat oven to 300 ...

One of the most unusually named cuts of meat is the Boston butt roast. Traditionally the source for beautiful pulled pork barbecue, the cut has nothing to do with a pig’s rear end. Supposedly, during ...

At Peads & Barnetts Farm, Oliver Woolley draws on his family’s British heritage for cooking pork shoulders via a classic recipe from The River Cafe in London. “My entire family has been cooking this ...

For a few months now I have been craving an old-fashioned pork roast, one with the skin on that gets real crispy, sort of like chicharron. Lately, I have been staring longingly at the pork shoulders ...

The slow roasting of this dish makes for a tender and juicy pork. Pépin serves his with ratatouille, or stewed vegetables made up of zucchini, eggplant and tomatoes. “When you buy a pork butt, you are ...

1. Preheat oven to 325 F. 2. Place the roast on a large cutting board to roll cut it. With your knife parallel to the cutting board, start cutting on the bottom of the pork, about ¼ to ½ inch above ...