A great dry rub is the key to mouthwatering, flavor-packed pulled pork. This Pulled Pork Rub recipe combines smoky, slightly ...

Add the pork chops and sear for 2-3 minutes on each side, until golden brown. Transfer the skillet to the preheated oven and roast the pork chops for 15-20 minutes, or until they reach an internal ...

The best reason for cooking a pork tenderloin sous vide is how easy it is to get the pork just right, with a little pink in the center and a nice crisp crust on the outside. What makes this recipe so ...

What we love about this sous vide pork chop recipe is how easy it is to make, the way our special pork rub infuses everything with flavor, and how using sous vide cooks everything perfectly from edge ...

We asked a group of Southern chefs to choose their favorite pulled pork purveyors in the region, and they named these eleven ...

Nothing says comfort food like juicy, smoky, fall-apart-tender pulled pork. The only problem? Traditional recipes often ...

Grilling season is a great time to experiment with meat rubs. If you have not used them, you are in for a treat. Many meat rubs can be purchased in stores, but a mixture from your cupboard is quick ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a mortar and pestle to form a smooth paste. The paste then is rubbed all over ...

2 tbsp kosher salt: 2 tbsp kosher salt 2 tbsp granulated sugar: 2 tbsp granulated sugar 1 x 2.2-2.7kg/5-6lb pork shoulder, preferably with bone in and skin on (ask for a “Boston butt”): 1 x 2. ...

In the heart of Iowa City, Iowa, there’s a little slice of barbecue heaven that’s been turning heads and filling bellies for ...