Often called a Boston butt or butt roast, a pork shoulder roast can be bought boneless or bone-in. They can be quite large (8 lbs.) or small (2 lbs.). We like a 6-lb. bone-in roast.

The flesh of raw pork should have a dark pink hue, not a pale or grayish one. Its fat needs to be pure white, while bones should be light-colored. Any unusual discoloration can be a sign of spoilage.

For the soup, heat 2 tablespoons olive oil in a Dutch oven; add 1 onion, chopped, and 1 carrot, chopped. Season with salt and red pepper flakes to taste.

You want a 7- to 8-pound roast that has a good covering of skin and includes the upper bone of the leg. It looks like a small ham. Technically, it’s the lower part of the front shoulder and the ...

5- to 7-pound bone-in, skin-on Boston butt roast or pork picnic shoulder. 1½ cups grapeseed, vegetable or other neutral oil. In a mortar, combine 10 garlic cloves, 1 tablespoon oregano, ...

These Smothered Baked Pork Chops are juicy, tender, and packed with sweet and savory flavor! With just a few simple ...

It was only a matter of days, but, somehow, losing the usual week between Thanksgiving and the start of December compressed the holiday marathon into a 100-yard dash. I was winded by the time I ...

Roast pork until golden brown, about 45 minutes, rotating pan occasionally. Remove from oven; using tongs, toss aromatics to coat in rendered fat. Add wine to bottom of pan.

Bring to a boil, then cover the pot, reduce to low and simmer gently until the center of the pork (not touching bone) registers 195°F, or a skewer inserted into the meat meets no resistance ...