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pomegranate braised pork shoulder with quice
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techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
Use simply spiced pork to make a lunch worth looking forward to.
Alyse Whitney
Cooking
Milk-braised pork sounds so wrong, but it’s so, so right.
Alex Beggs
promotions
An easy pork shoulder recipe that will make you the host with the most (the most pork).
Alyse Whitney
Cooking
From bourbon-sloshed short ribs to cider-simmered pork chops.
Inés Anguiano
Cooking
Almost as easy as chicken, and with way more flavor.
Hana Asbrink
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
test-kitchen
Follow these simple steps and you're on your way to the ultimate fall roast.
Hunter Lewis
Cooking
The crowd always goes wild for this sweet-salty, fall-apart-tender roasted pork shoulder, and it's basically impossible to mess up.
Meryl Rothstein
Cooking
They're easy and time consuming.
Adam Rapoport
Cooking
Carve out a few hours to make chef Marc Vetri's fall-off-the-bone pork shoulder
Bon Appétit
Cooked for five or six hours in a slow oven, this roasted pork shoulder can provide leftovers for weeknight dinners
Ann Mah
Cooking
This new recipe satisfies every crunchy-salty-vinegary craving I have around dinnertime.
Jesse Sparks
Braised lamb shoulder is a Sunday classic—orange and fennel just sweeten the deal
Rochelle Bilow
Cooking
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
Culture
Celebrate the beauty of slow-cooked, crispy-edged, meltingly rich carnitas.
Rick Martinez
This slow-roasted pork shoulder is succulent, tender, and delicious—totally worth spending a few hours on
Lucy Madison
Peach mustard and pork loin make for a memorable supper.
Rochelle Bilow
Cooking
Food director Carla Lalli Music makes a case for double-pork carnitas in August.
Carla Lalli Music
techniques
Cooking
If you've never known how to seed a pomegranate, we're here to help.
Emma Wartzman
Cooking
It’s twice as delicious and half as expensive as any pork chop you have had or ever will have.
Amiel Stanek
Cooking
It’s a sticky-sweet pork shoulder that was made for the Big Green Egg (but that you can also make without one).
Emma Wartzman
Cooking
Jalebi, baby
Mehreen Karim