The 3-2-1 method, popular among pit masters and backyard barbecue pros alike, is all about timing, patience, and creating ...

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David Holloway offers up the recipes for a traditional favorite, a Gulf speciality, and a side like you've probably never ...

Imagine the melt-in-your-mouth richness of pork belly meeting the sweetness of lobster - now that’s a match made in foodie heaven!

Recipes from executive chef Dante Romero of The Lion’s Share take home cooks beyond the usual beef, chicken, pork and fish ...

There's a surprising variety of seasonings from around the world that can give your cooking routine a flavorful shake-up and ...

Ingredients 450g piece of cleaned pork shoulder, deboned For the pork rub: 2 tbs brown sugar 2 tbs sea salt 1 tbs ground coriander 1 tbs paprika 1 tsp ground cumin 1 tsp chilli powder For the ...

Another tip for pulled pork is to cook it low and slow. Many recipes will tell you to roast it at 350℉ (177℃) or higher – don’t do it. Roasting the pork shoulder at 225℉ (107℃) in a covered baking ...

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.

Otherwise, it’ll collapse like shreddable pulled pork — also tasty, but not sturdy enough to carve. If this pork overcooks a little, it’ll still taste great, thanks in part to the miso.