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 ...

Set the pork shoulder, fat side up, in doubled 14-by-18-inch disposable aluminum roasting pans. Brush the pork with the mustard mixture. Roast, uncovered, for 12 hours, until the meat is very ...

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 ...

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...

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 ...