The next time you’re craving a juicy pulled pork sandwich, save that trip to your local BBQ joint for another day and make it at home. Using a few chef’s tips, you can nail rich and tender pork ...

Melissa Clark’s braised pork shoulder with tomatoes, lemons and olives rises to the occasion without much fuss.

I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins. And then he mentioned that his favorite go-to entertaining dish ...

Roasting a whole pork shoulder takes time, but it’s worth the wait. It yields a lion’s share of rich, tender meat that you can prepare in diverse ways. Once you cook the pork shoulder you can use it ...

1 Put the chicken in a large saucepan with the halved onion, celery, carrot, stock, bay and thyme. Add a large pinch of salt and enough water to just cover the chicken. Bring to a simmer, then cover ...

The slow cooker has endured years of household neglect. Cooks tend to reject its untapped glory because of the crockpot’s unsophisticated reputation, which is a real shame. Crockpots deserve some ...

There are two equally simple techniques you can use that result in two very different types of roast. One results in a pretty moist shoulder with cracklings, the other produces incredibly moist meat ...

If you feel like all you ever make for dinner is chicken (nuggets) — or if you have picky eaters, some variety of cheese and carb — it's time to introduce your family to the beauty of pork shoulder.

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 all ...

Whether it’s an entire spit-roasted pig or the more accessible skillet-braised shoulder, pork frequently is the focus of feasts during religious festivals in Bali, a pocket of Hindu tradition in ...

This post originally appeared on Food52. For me, and maybe for you, entertaining feels like a hurdle to be buckled down against—and I’m the creative director of a food and lifestyle company. Something ...