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magazine pork prune and green peppercorn pate
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Equal parts savory and bright, this Cuban holiday classic featuring versatile mojo sauce is a sure-fire crowd-pleaser.
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(5)
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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.
3.5
(3.5)
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Thick chops get all dressed up in this easy-impressive dinner, ready in 30 minutes.
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Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece.
4.7
(4.65)
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Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). It reheats well and is ideal for making several days ahead.
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(3)
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Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.
4.5
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Teamed up with chips, this dip is the most popular snack in town. Or be like us and call it dinner.
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If you’ve never made posole, this is a good starter recipe.
3.5
(3.5)
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If you don’t have a stand mixer, shred the cooked meat with two forks and then mix it vigorously with a wooden spoon to combine with the other ingredients. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.
Easy
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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.
4.0
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
4.4
(4.38)
Articles
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A dash of cured pork in the dressing takes these Green Beans with Salumi Vinaigrette from salad to serious appetizer
Sam Dean
Culture
They are like Slim Jims but wayyyyyyyy better.
Rachel Karten
Culture
Because a snack plate is an acceptable dinner
MacKenzie Chung Fegan
Cooking
If you've ever dreamed of stuffing a Cinnabon with pulled pork (and honestly, who hasn't?), your mind is about to be blown
Danielle Walsh
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Cooking
Introducing: epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your weeknight dinners.
Claire Saffitz
Videos
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Chef Marvin Matherne has made over a million shrimp po-boys at Guy’s Po-Boys in New Orleans, and today he joins Bon Appétit to show you how to make this iconic sandwich. From Gulf shrimp and corn flour batter to one-day French bread and the traditional “dress” of lettuce, tomato, pickle, and Blue Plate mayo, this is how an authentic New Orleans po-boy sandwich is really made.
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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Tom Cunanan of Washington D.C.'s Bad Saint demonstrates how to make ukoy—a Filipino shredded vegetable fritter. Get the recipe: http://weightloss-tricks.today/recipe/shredded-sweet-potato-and-carrot-fritters-ukoy%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV iGDxYx SummaryCollectionGridSummaryItem-ilztYA eLmdvd ad ad--read-more">
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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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