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 ...

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