This simple roast often saves the day. I always prepare it when I'm out of ideas for dinner. It pairs well with a variety of ...

So they're pigs that have a lot more muscle mass and less fat. All that fat is inside the whole muscle, and it doesn't sit on the outside of the meat. More from Regional Eats ...

According to barbecue master Adam Perry Lang, pork shoulder is difficult to overcook because the fat keeps the meat juicy and the whole cut has to reach a set temperature (195°F) to even pull ...

I cook the boiled, chopped meat in a wok to brown it lightly, and then, for crunch, I mix in crumbled pieces of chicharrones (fried pork cracklings) at the end. I like to start with a whole pig ...