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 ...

Also called a rack of pork, this cut comes from the rib center portion of the bone-in center-cut loin. It’s also a slightly ...

Easy Pork Rib Roast Ingredients: 8-rib rack of pork, center cut, frenched and chine bone off 2 Tbs. sage, chopped 2 Tbs. thyme, chopped 4 Tbs. rosemary, chopped Salt and pepper, to taste ...

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 ...

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 ...