Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’. Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones.

Also called a rack of pork, this cut comes from the rib center portion of the bone-in center-cut loin. It’s also a slightly fattier cut, which makes the roast both tender and tremendously flavorful.

This rib roast is the ultimate centerpiece for any table, with a browned, salty, and slightly crisp exterior and a tender, juicy interior. This version of a venerable prime rib roast — a big ...

While there's considerable appeal to a steak or roast, few cuts lend more hands-on fun than a plate of ribs. Biting tender morsels of meat off the bone with a perfectly paired tasty sauce or rub is a ...

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

Ask your butcher to French the roast and tie the rib between the bones. (Note the exact net weight after the roast is Frenched, since that determines the roasting time.) Remove the roast from the ...

Place the pork in a large grill pan. Spread the apples and onions around the pork. Scatter the rosemary and thyme sprigs over ...

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 ...

Cooking for myself can be a challenge when you want to do a roast. Pork hocks are perfect for the ... The hock is ready when the meat pulls away from the bone with little or no resistance.