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magazine milk braised pork shoulder with semolina gnocchi
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This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest.
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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.
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Parmesan-stuffed pork shoulder with a Sunday gravy in the same pot. Get after it.
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Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.
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If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do.
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Pork and beans—a match made in heaven.
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A jar of orange marmalade and a few sprigs of fresh rosemary pack a ton of wintry flavor into this celebratory meaty centerpiece.
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If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.
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Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.
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It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
Milk-braised pork sounds so wrong, but it’s so, so right.
Alex Beggs
Cooking
Use simply spiced pork to make a lunch worth looking forward to.
Alyse Whitney
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
techniques
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Carve out a few hours to make chef Marc Vetri's fall-off-the-bone pork shoulder
Bon Appétit
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Join Melissa Miranda as she makes pork tenderloin sandwiches with a fish sauce salsa verde on Hawaiian rolls. Don't be intimidated by the tenderloin cut -- it's your friend! It cooks extremely quickly and comes out beautifully tender, as long as you don't overcook it.
Click here to learn how to clean your cast iron: https://youtu.be/JZ4p6anpy0s
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Harissa paste gives this braised pork shoulder its spicy, garlicky flavor. Contributing food editor Alison Roman demonstrates how to make this simple main dish and a crunchy herb salad to go along.
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Rick Martinez is back in the Test Kitchen to make double-pork carnitas with corn tortillas and green pico de gallo. That's right, these carnitas use two kinds of pork (shoulder and belly) because one is definitely not enough.
Check out the recipe here: https://weightloss-tricks.today/entertaining-style/parties/article/carnitas-party%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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How can you improve gnocchi? Well, make it with ricotta and then toss in a bunch of seasonal ingredients.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes pork shoulder steaks. The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
Check out the recipe here: https://weightloss-tricks.today/recipe/gochujang-pork-shoulder-steaks%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">