Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

Who said sandwiches are simple? The pork tenderloin sandwich is a prime example of how a seemingly straightforward dish can hide a rich history and a variety of flavors, making it a true classic of ...

From Texas Roadhouse to Joe’s KC BBQ, these restaurant chains serve up the best ribs with slow-smoked flavors and fall-off-the-bone tenderness.

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that's seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

Smokehouse 52 in Chelsea is like finding an oasis in a desert, except instead of water, it’s filled with delicious, smoky ...

Travel through Michigan and savor unforgettable meals at 10 barbecue restaurants that are sure to impress. Our first stop is ...

When Sonoko Sakai’s mother snuck a little miso into her lasagna, she wasn’t thinking of the kind of Japanese fusion that ...

Can Chinese barbecue pork possibly be that color all on its own? Here's how your favorite char siu dish gets all that flavor ...