There’s nothing like pork roasting over open coals, spinning to perfection. This rotisserie setup delivers crispy skin, ...

Whether it’s Sunday dinner or a special occasion, this pork roast delivers golden crackling and melt-in-your-mouth meat.

Most evenings, I like to prepare dinner for Louise and me in about 30 minutes. This includes assembling the ingredients, all ...

Instructions: Marinate the pork loin in coconut sugar, black pepper, cloves, cardamom, amchur, garlic, salt and coconut oil for at least for 2 to 3 hours up to 2 days.

Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve.

Replace the skin. Wrap the roast tightly with plastic wrap and set on a large plate. Refrigerate for at least 4 hours but preferably longer (up to 24 hours).

Pork shoulder cooks down significantly during cooking. A 5-pound raw pork shoulder will yield about 3 pounds of cooked meat. So, plan on about ⅓ to ½ pound pulled pork per person.

They also make a blend called Fleur Spice. Penzeys suggests using it for a “French-style roast chicken or pork roast, mixing 1 part lavender, white pepper, and tarragon with 2 parts each of rosemary ...