If you aren't looking forward to spending hours upon hours at the smoker, try cooking pulled pork using the 3-2-1 method.

Beef chuck is a pricy cut, and this alternative provides the same fatty, juicy flavor at a fraction of the cost. Here's how ...

My old rule of thumb used to be that when I wanted to roast a big hunk of meat, I’d reach for my roasting pan to get the job done. With its deep sides and sturdy handles, the pan is easy to maneuver ...

Looking for a showstopper for your holiday table? Look to crown roast of pork. A retro entree, for sure, but it’s definitely no ghost of Christmas past. Crown roast of pork is elegant, exquisite ...

How to make our family’s secret crispy pork belly, or Siu Yuk (Roasted pork), with this easy step-by-step recipe. Perfectly ...

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 ...

Discover Char Siu, the Cantonese pork roast, with authentic marinade and cooking tips for juicy, flavourful result.

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.

It can also be used in a variety of ways, from a traditional crispy roast to this delicious salad with gently cooked pears and finished with a spicy dressing. Rub pork with the chilli flakes, salt and ...

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