For a few months now I have been craving an old-fashioned pork roast, one with the skin on that gets real crispy, sort of like chicharron. Lately, I have been staring longingly at the pork shoulders ...

Once the pork falls off the bone, remove it from the oven and turn the oven up to 500°F. Carefully, press the brown sugar and ...

Ideally 1 day or at least 8 hours before you cook the pork, start the marinade: In a large container with airtight lid, whisk together all marinade ingredients. Add pork and turn to coat thoroughly.

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

There’s no question that pork is one of the most beloved proteins (hello, bacon!). Thanks to its fat content, pork has a particularly juicy, succulent taste that sets it above other cuts of meat.

3 Granny Smith apples, peeled, cored and cut into ½-inch cubes 2 ripe pears, peeled, cored and cut into 1/2-inch cubes ...

It was only a matter of days, but, somehow, losing the usual week between Thanksgiving and the start of December compressed the holiday marathon into a 100-yard dash. I was winded by the time I pulled ...