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magazine pomegranate braised pork shoulder with quice
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2.3
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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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Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.
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A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.
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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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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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Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.
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Bust out the cinnamon sticks for this simple, cozy one-pot braise—they’ll imbue the dish with a gentle warming flavor over 4 hours of hands-off cook time.
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Quick
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Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.
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Normally you want to braise a pork shoulder—but we’re making a case for throwing it on the grill, with a hell of a spice rub.
4.7
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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.
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Articles
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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
test-kitchen
Follow these simple steps and you're on your way to the ultimate fall roast.
Hunter Lewis
Cooking
Milk-braised pork sounds so wrong, but it’s so, so right.
Alex Beggs
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An easy pork shoulder recipe that will make you the host with the most (the most pork).
Alyse Whitney
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
Videos
(108)
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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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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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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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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/