Preheat oven to 325°F. Lightly coat a roasting rack with cooking spray; place rack inside a roasting pan. Place pork, fat cap side up, on a cutting board. Using a sharp knife, score fat cap in a ...

+ pound Boston Butt Pork Roast, bone-in, bag of (Fresh Pak) refrigerated Sauerkraut (undrained), small onions, sliced in half moons, of a smaller head of cabbage fine shred/slice, Granny Smith Green ...

Probably the most common pork confusion is the difference between the tenderloin and loin. Learn what they are, how they ...

These two popular cuts are often confused for each other, but they're easy to tell apart. We'll explain the difference ...

Today, I’m sharing a recipe that holds a special place in my heart: Pulled Pork Burger with Homemade BBQ Sauce. This was one ...

Here’s how to do it: * A Dutch oven is essential for this recipe. 4-lb pork shoulder or butt, cut into 4” chunks Dry rub (your favorite blend of spices) 1/2 cup water 2 cups frozen pitted ...

For information on Sarah's cookbook, email her at cabincookery@gmail.com. Dredge roast in flour breading mixture, brown in frying pan. Place roast in slow cooker, season with old bay, Emeril ...

Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.

These pork steaks pair well with roasted vegetables, mashed potatoes, or a fresh salad. They also go great with rice or your favorite side dish. Absolutely! You can use pork chops or even chicken ...