You might even venture out of the Southern pantry: Adam Nagourney’s recipe for the slow-roasted pork with salsa verde from the Italian restaurant Mozza in Los Angeles is essentially pulled pork.
Jordan Kahn of Vespertine, Meteora and Destroyer turns crisp-skinned pork belly into a cheesy Cubano sandwich with Gruyère, pickles and mustard. Chef Jordan Kahn of Vespertine, Meteora and Destroyer ...