A hearty pulled pork sandwich never fails to satisfy our sweet and smoky BBQ cravings. But when we're looking for a ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

Ray's pulled-pork recipe only had four steps ... I let the pork get some color before putting it in my oven. I heated a Dutch oven — a heavy, lidded pot — on my stovetop with canola oil ...

Return the pork to the Dutch oven and add the tomatoes ... Reheat if necessary and serve over polenta. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.

In this recipe from our ... large (at least 7-quart) Dutch oven or caldero over medium-high, heat the remaining 1 tablespoon olive oil until barely smoking. Add the pork skin side up and cook ...

(Family Features) Football watch parties, family dinners and cold days that call for warm meals-all perfect occasions for a ...

I asked the chef to share some of his favorite recipes ... I drained the pork and sausage in the colander after they had browned in the Dutch oven. After I seared and drained all three meats ...