try the large center-cut loin roast or the smaller tenderloin roast—both are lean and juicy. F&W's guide to pork roasts covers all the bases with great recipes, techniques and tips.

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

Ooooh, a hot, sticky bean casserole with fat pork, yes please! I would ask the butcher for some pork to casserole but also buy a few pork ribs (get him to chop them for you) which you can add for ...

Some parts that are best for roasting include pork butt, pork shoulder, blade-end roast, center-cut loin, tenderloin, sirloin, and crown roast. Overall, the size, type, and fat content of your ...

Colby’s method for pan-roasting pork loin chops: Preheat the oven to 375ºF. To slice the pork loin into chops, cut against the grain to about 1-inch thickness. Season with salt and pepper, then ...

these are even pricier -- you could be looking at almost $1000 for a large USDA prime standing rib roast to serve 14. The cut comes from the center of the rib section, and it's the same muscle ...

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero, the dish’s cooking ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly ... Using the sharp, slender knife, cut the skin free from the roast and place it fatty side up on ...

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero, the dish’s cooking vessel, an aluminum pot with rounded sides, a tight-fitting lid and ...

This image released by Milk Street shows a recipe for Puerto Rican slow-cooked pork roast. (Milk Street via AP) ...