This comforting roast pork recipe smartly uses the fat cap of a Boston butt to flavor and baste the meat as it bakes. The ...

Resting meat after cooking it might sound like a helpful tip rather than a mandatory rule, but our expert disagrees if you ...

Barbecue pork can be tricky to cook to the exact right temperature. Just as tricky is trying to keep it at that ideal ...

The pork butt comprises the upper shoulder and a portion ... but if you don't have a smoker, you can use an oven or slow-cooker in a pinch. Another tough cut of pork that you should know about ...

Add a little oil or liquid if it appears dry. Oven: Preheat the oven to 325°F (163°C). Place the pork butt in an oven-safe ...

Preheat the oven to 240C/220C (fan)/Gas 9.. Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin ...

Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned ...

Here’s how to do it: * A Dutch oven is essential for this recipe. 4-lb pork shoulder or butt, cut into 4” chunks Dry rub (your favorite blend of spices) 1/2 cup water 2 cups frozen pitted ...

Rub the dry rub all over the pork, wrap in plastic wrap, and let marinate in the refrigerator for at least 4 hours or up to overnight. Preheat the oven to 300°F/150°C/gas 2. Put the pork on a ...

A whole pork shoulder consists of the pork butt and the picnic shoulder. You'll typically find the pork butt in grocery stores when searching for pork shoulder. It's inexpensive and easy to cook.