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 ...

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 ...

Most evenings, I like to prepare dinner for Louise and me in about 30 minutes. This includes assembling the ingredients, all slicing and chopping, and finally the cooking, plating, and garnishing.

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.

Pork roast with beer—it's one of those dishes from central Italy that just feels right for a Sunday lunch. Families gather ...

What’s for dinner? It’s the dreaded question so many people are asked daily. I have several friends who have love affairs with Instant Pots, though I’m a tried-and-true slow cooker. But sometimes, the ...

Tender, juicy, tangy, and perfectly spiced, this braised pork recipe makes for the perfect weeknight dinner, served simply ...

The true royalty of a crown roast comes from the manchettes, those paper coverings that look like tiny chef's hats. But what is their purpose?