Get ready for the ultimate backyard roast—succulent pork loin, slow-roasted over charcoal on a rotisserie, finished with impossibly crispy pork crackling. This is a masterclass in combining ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

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 ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Share If you know how to buy it and what to do with it, pork can be one of the most versatile, ...

Pork tenderloin has the truly uncanny ability to somehow be the best or worst cut of meat. When done right, it can be tender, juicy and shockingly simple to make. But the bad versions can get stuck in ...