Instead, pork butt is actually taken from a pig's shoulder. You might wonder why we don't call it a "pork shoulder" instead. It certainly seems more desirable than advertising butt in one's food ...

The pork shoulder is a big, fatty, square cut of meat that requires slow cooking or braising to tenderize it. You can also divide it into smaller pieces, like pork chops. Braising or smoking is ...

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 ...

This Portuguese surf-and-turf braise includes cubes of boneless pork shoulder, Manila clams, and creamy baby Yukon Gold potatoes in a garlicky, tomato-based broth. A shower of chopped cilantro and ...

Chunks of pork shoulder become deeply flavorful and fall-apart tender when cooked low and slow with curry spices, coconut milk, and tomatoes. Grace Parisi a former senior test kitchen editor for ...

Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned ...

cooked spaghetti or rigatoni and serve alongside the pork. Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek ...

Pork shoulder can be roasted for just a couple of hours, or will sit comfortably in a low oven for several hours without drying out – the result will be meltingly tender. Choose a boned and ...

generously sprinkle the salt-sugar rub over the entire pork shoulder, covering every surface. You may not need the full quantity of rub. (A good rule of thumb is two teaspoons per pound of meat.) ...