This Jim Beam Apple Bourbon Smoked Pork Shoulder is one of my new favorite twists to make smoked pork shoulder with! It ...

Porchetta-style roast pork is all about big flavors and taking it slow—just like they do on Sundays in Umbria and Lazio. You ...

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 ...

Goa is a tiny province on the western shore of India, off the coast of the Arabian Sea. Rice, seafood, coconut, pork and locally grown spices like black pepper, cardamom and cloves make up its cuisine ...

The Odessa American is the leading source of local news, information, entertainment and sports for the Permian Basin.

Rather than making Mississippi roast with beef, give it a flavorful - and inexpensive - twist with this meat substitute.

Pulled pork is the quintessential party food. I say this because most recipes for pulled pork yield a decent amount of meat, making it an ideal choice for bigger gatherings. And pulled pork is equally ...

The sauerkraut will keep for several months in a covered jar in the refrigerator, ready to pile onto brats and simmer with ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Making quick pickles — vegetables infused in brine for as little as ...

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 ...