According to barbecue master Adam Perry Lang, pork shoulder is difficult to overcook because the fat keeps the meat juicy and the whole cut has to reach a set temperature (195°F) to even pull ...

Korean barbecue is known for its sweet, spicy flavor and tender texture. An expert chef shares the best two cuts of pork to ...

a whole pork shoulder is blanched in boiling oil and then cooked in a large pot on the stove for at least six hours until the meat becomes so tender that it falls off the bones.It is also known as ...

Pork shoulder can be roasted for just a couple of hours, or will sit comfortably in a low oven for several hours without drying out – the result will be meltingly tender. Choose a boned and ...

Tougher cuts of pork can present a problem. You want to cook them to a safe temperature but also want tenderness; luckily we ...

cooked spaghetti or rigatoni and serve alongside the pork. Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek ...

All the oversized fun of a 6-foot deli sub, but with DIY bragging rights. Bonus: The pork shoulder can be made in advance. If you’ve only had pork shoulder when braised until shredded ...

generously sprinkle the salt-sugar rub over the entire pork shoulder, covering every surface. You may not need the full quantity of rub. (A good rule of thumb is two teaspoons per pound of meat.) ...

Of course, Maiale al latte is just the jumping-off point for this method. Pork shoulder can be swapped for belly or even leaner cuts, like the loin. If garlic and rosemary aren't to your liking, try ...

Pork and Sauerkraut has been known to be a German dish served on New Years Day as it represents Good Luck. In other countries ...