Behold, the glory of cracklins, pork rinds, and fat back. What makes these delicious pork products different from one another? Read on to learn about these Southern delicacies. Related ...

All pulled pork starts with seasoned pork shoulder that’s smoked or braised at low temperature for hours, melting the fat and transforming the meat into succulent hunks that break into tender ...

Put the pork tenderloins on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible ... stretch with the back of a knife. Place one of the tenderloins ...

Put the pork back into the oven without the foil ... Roast for 2½ hours at this temperature, by which time much of the fat should have rendered down, melting lusciously into the meat, and ...

Place it back in the oven and cook for another ... underneath the rack (but don’t have your pork sitting directly on it) to catch all the fat drippings. 7. Remove from oven and rest for 15 ...