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

When slicing bone-in prime rib the biggest mistake people make is not removing the bones before carving. Though it could seem like a good idea to carve it straight from the roast, leaving the ...

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 ...

Bone-in prime rib is one of those premium cuts you save for a special occasion. Here's how to carve prime rib to get the best ...

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Choose a boned and rolled shoulder, which will be simple to carve, or buy it on the bone for more flavour, especially if you intend to slow roast it. However long you plan to roast your pork ...

Waffle House is renowned for its namesake dish, but it also offers plenty of other items on its menu. This includes some surprisingly quality cuts of steak.

A pork shoulder roast rivals a standing rib ... whether it has bone or skin, both or neither. The well-marbled butt is often cut into a tidy rectangle with the bone in and a thick cap of fat ...

“It used to be that this was something we sold as an extra, the same way we did with coal for grilling,” Hernández said, showing off a refrigerated counter full of thick-cut pork shoulder.