There's nothing like the tender shredded goodness of barbecued pulled pork, and when you've got some left over, here's how ...

This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016. You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure ...

A good pork shoulder can be used to make many incredible recipes, but sometimes you can't get one. Here's why one beef cut ...

Season the pork shoulder generously with salt and pepper ... Reheat if necessary and serve over polenta. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.

First I combined the seasonings together for Ray's dry rub. The recipe called for a quick dry rub for the boneless pork shoulder. I generously poured a mix of smoked paprika, salt, pepper ...

Preheat oven to 300 degrees. Score the pork shoulder, and season with salt and pepper. Set a large casserole over medium-high heat, and sear pork on all sides. Remove meat from casserole ...

Pork will keep for three to five days in the fridge. Mince, offal and smaller cuts are best eaten on the day ... cook the slightly tougher cuts such as shoulder and collar. Pork is ideal for ...

Don't be fooled: not all pork chops ... chops. Shoulder and sirloin chops are both superflavorful but have a lot of bone and connective tissue throughout the meat, so it's best to braise them.

If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do. With tender, shreddy meat and a dark crust made from toasted rice ...

Preheat oven to 300 degrees. Score the pork shoulder, and season with salt and pepper. Set a large casserole over medium-high heat, and sear pork on all sides. Remove meat from casserole ...

(Smoke works best early in the cooking process.) Place the shoulder on the grill above the drip pan, skin or fat side up. Cover the grill and roast the pork shoulder for 4 to 6 hours. The time it ...