When it comes to braising pork shoulder, it almost seems like there's no wrong way to do it. The cut of meat is so rife with fat and connective tissue, that the moist, gentle heat over a relatively ...

Pork fat is blessed with a palatable taste and easily-melted consistency, which amplifies most cuts. So don't trim it off your chops, bacon, shoulder, or any other cuts; leaving the fat on will create ...

Season the pork shoulder generously with salt and pepper ... If you have made this ahead of time, let it cool so the fat has a chance to rise to the surface, then spoon it off if you like ...