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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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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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Braised until tender, then crisped in its own fat for perfect, crackly edges.
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Pork and beans—a match made in heaven.
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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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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
Cooking
Carve out a few hours to make chef Marc Vetri's fall-off-the-bone pork shoulder
Bon Appétit
Videos
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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.
Get the recipe: Pork Carnitas
Get the recipe: Pork Carnitas
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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Chef Angie Rito of Don Angie shares her ultimate Italian-American spaghetti and meatballs recipe in the Bon Appétit Test Kitchen. From roasted garlic meatballs and San Marzano tomato sauce to restaurant-level pasta techniques, Angie breaks down every step behind tender, juicy meatballs and perfectly coated spaghetti.
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How can you improve gnocchi? Well, make it with ricotta and then toss in a bunch of seasonal ingredients.