Pork Shoulder

Leftover sauce? Bring a pot of water to boil: It’s pasta night.

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?

The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak.

This mixture will bind faster than all-pork versions, so knead less. Want to know more about how the (homemade) sausage is made? Watch the step-by-step video here.

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

This will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pulled pork sandwiches, pork stew—whatever your heart desires, really

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

Use a lager to tenderize the pork shoulder in these carnitas.

Some varieties of apples fall apart while cooking; here you want the apples to hold their shape. Pink Lady and Honeycrisp are good choices and are widely available. Serve with cheesy grits.

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.