"You get flavors from grilling that you don’t get from roasting. Smokiness, first and foremost. Direct cooking gives a distinct char, and that char adds a lot of taste. You can grill pork loin with charcoal or wood, or gas. Grilling is just really convenient—it’s outside, there’s less mess, and it’s simple. Those are three of the biggest advantages.
Fatty shoulder, more than lean tenderloin, gets effortlessly tender when slow-cooked like this. In addition to making the recipe totally hands-off, the slow cooker is an insurance policy against the meat drying out.
For the pulled pork I pretty much followed my faithful slow cooker kalua pork recipe, except I added a quartered orange and garlic plus a splash of passion fruit rum. For the banana bread, use your favorite recipe, as long as the bread can be sliced and griddled without falling apart.
With waxy white flesh, ruby skins, and a slightly sweet flavor, red potatoes impart a subtle earthiness to this one-pot winter chowder while retaining their shape and creamy texture. Depending on your preferences,
“The thing is to manage expectations,” Melissa Clark writes. “With pork butt, you think soft, spoonable meat that's been roasted or braised for hours until it practically collapses. This is different. It's a celebration of crisp and chewy textures.“
This recipe came to me from a wonderful Filipino woman Magda. Its a one-pot wonder and the also the unofficial national dish of the Philippines. These ribs are sticky, saucy and delicious! To read more about Magda's technique, read the full article on Pork Adobo here.
Inspired by the ribs at Homer Murray's Brooklyn restaurant 21 Greenpoint, these pork ribs couldn't be simpler (or more delicious): simply toss the meat into a braising dish with herbs, spices, and a whole bunch of beer and wait. Two hours later, they get a quick blast in the over, and then: ribs! (Or you can cook them in hand-built wood-fired oven at 900° F for around 20 seconds, like they do at 21 Greenpoint. Whatever's easier.)
Everyone seems to have their own spin on how to make bolognese. My version is based on the ragu used in Bologna to make traditional lasagna bolognese. The longer you can slowly simmer this sauce, the better it will taste. I use a mix of ground beef, pork, and veal in my bolognese (although you can certainly experiment with whatever combination of ground meat you want).
I love cooking with my siblings. Since we all live in different states, when we are together, cooking is a favorite activity. Before my brother relocated to New York City a few months ago, we had weekly cooking fests –
This dish was inspired by a recipe from Fine Cooking for chili con carne. We'd been eating a lot of beef recently, so I decided to try the chili with pork shoulder instead. Then, I thought I might reduce the liquid a little and get rid of the cannellini beans, so I'd end up with more of a thick stew than a soup.
