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 ...

According to barbecue master Adam Perry Lang, pork shoulder is difficult to overcook because the fat keeps the meat juicy and the whole cut has to reach a set temperature (195°F) to even pull ...

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 ...

The key ingredient to this Sri-Lankan-style curry with fatty pork, lemongrass ... but with DIY bragging rights. Bonus: The pork shoulder can be made in advance. If you’ve only had pork shoulder ...