Regardless of how you prepare it, pork shoulder is superior for achieving pulled pork that is tender, succulent, and packed ...

Pork butt, for example, comes from just above the pork shoulder (still technically part of the shoulder portion of the pig). But it gets less exercise, so pork butt has more marbling than pork ...

Pork shoulder becomes supertender when it's cooked slowly over low heat, which makes it a natural choice to braise, grill or cook inside a smoker or slow cooker. According to barbecue master Adam ...

Whisk in the oil and vinegar then rub all over the pork. Chill overnight or for up to 24 hours. When your coal is hot place chops onto the hot part of the grill. Seal off for 2 minutes each side ...

Preheat oven to 300 degrees. Score the pork shoulder, and season with salt and pepper. Set a large casserole over medium-high heat, and sear pork on all sides. Remove meat from casserole ...

Braised pork shoulder is a simple two-step process that, once in the oven, cooks unattended and fills the kitchen with hunger-inducing aromas.

Pork shoulder needs a nice long time in the oven ... Alternatively insert a skewer into the middle of the thickest part of the meat, remove and feel the skewer. The meat is cooked if the skewer ...

All the oversized fun of a 6-foot deli sub, but with DIY bragging rights. Bonus: The pork shoulder can be made in advance. If you’ve only had pork shoulder when braised until shredded ...