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pomegranate braised pork shoulder with quice
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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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A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.
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Braised until tender, then crisped in its own fat for perfect, crackly edges.
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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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Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.
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Parmesan-stuffed pork shoulder with a Sunday gravy in the same pot. Get after it.
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The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.
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It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.
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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
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An easy pork shoulder recipe that will make you the host with the most (the most pork).
Alyse Whitney
Cooking
Milk-braised pork sounds so wrong, but it’s so, so right.
Alex Beggs
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
Cooking
From bourbon-sloshed short ribs to cider-simmered pork chops.
Inés Anguiano
Videos
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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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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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From a single pig to eight delicious creations–butcher John Ratliff of Ends Meat joins Bon Appétit to demonstrate the full transformation of pork through nose-to-tail butchery. Watch as one pig becomes bacon, hot dogs, dry-aged pork chops, ham, coppa, guanciale, salami, and terrine, through centuries-old techniques of curing, smoking, and fermentation.