The Hungry Mouse (2)
Main Course (55)
Side Dish (3)
These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
The juniper berries and caraway seeds in this roast give it a floral, woodsy flavor, while the bacon that wraps it helps keep the meat moist.
Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
We adapted the recipe for lechón, a roasted whole pig, for pork shoulder.
This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce.
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
We enjoyed this succulent roast while dining in one of the many trattorias found in Florence.
This is a Kentuckian version of the Thanksgiving staple.