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Thumb_11362_Slow-Cooked Pulled Pork In Barbecue Sauce

Thumb_11362_Slow-Cooked Pulled Pork In Barbecue Sauce

If you think far enough ahead, this pulled pork recipe is an easy, smoker-free way to get a good dose of barbecue. The sauce is a pretty traditional one—vinegary and mustardy. The addition of sambal oelek gives the whole thing a little kick.

Thumb_20370_Country-Style Pork Terrine

Thumb_20370_Country-Style Pork Terrine

This is a no-holds-barred pork terrine: it is the pig’s liver that gives the dish its distinct flavor, so don’t leave it out or replace it. Read more about this recipe in Fat: An Appreciation of a Misunderstood Ingredient, With Recipes.

Thumb_11385_Pork Shoulder Stuffed With Anise, Rosemary And Garlic

Thumb_11385_Pork Shoulder Stuffed With Anise, Rosemary And Garlic

Porchetta is a traditional Italian dish, one that's often made by stuffing a whole suckling pig. For a simpler version, try it with just the pork shoulder, as we've done here. Be sure to ask your butcher to butterfly it for you, since it's tricky to do at home. The stuffing varies slightly according to the cook, so consider this one of many options.

Thumb_17582_Pork Ragu

Thumb_17582_Pork Ragu

If you're looking for a simple recipe to feed the multitudes, this robust pasta sauce of stewed pork and sausages is easy to prepare and can be made well in advance (its flavor actually improves if it is made ahead and then reheated). Read more about this recipe in Big Night In by Domenica Marchetti.

Thumb_8637_Roasted Pork Shoulder With Rosemary

Thumb_8637_Roasted Pork Shoulder With Rosemary

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_8528_Roasted Pork Shoulder With Sage And Red Pepper Flakes

Thumb_8528_Roasted Pork Shoulder With Sage And Red Pepper Flakes

Pork shoulder rubbed with sage, red pepper flakes and kosher salt is roasted at high heat to develop a caramelized crust, then finished at a lower temperature to ensure a tender result.

Thumb_11388_Smoked Pork Shoulder In Dry Rub

Thumb_11388_Smoked Pork Shoulder In Dry Rub

When smoking Boston butt, figure an hour and a half per pound. A 4-pound boneless shoulder takes a long time to cook, but it's mostly unattended. Get it going by noon and you'll have dinner ready on time.

Thumb_9100_Autumn Pork Stew

Thumb_9100_Autumn Pork Stew

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_11375_Pulled Pork And Black Bean Burritos

Thumb_11375_Pulled Pork And Black Bean Burritos

When we have any leftover meat, we tend to make burritos with it. Because it has so much flavor on its own and is already the right size, pulled pork is made for burritos. You could surround it with any number of ingredients. Here, we chose pretty straightforward (but delicious) burrito ingredients.