Pork butt and pork shoulder are both cuts that come from a pig's shoulder area. They aren't identical; both have some key ...

Drizzle over a little vegetable oil and place the pork on top of the vegetables. Roast in the hot oven for about 10 minutes, or until the pork is coloured on the outside. Reduce the temperature to ...

If you don’t have a pork shoulder roast, you can also use a pork butt, Pork loin, pork tenderloin ... Allow this to slow smoke on your smoke in a cast iron Dutch oven. Add in a bit more bacon grease ...

Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/Fan 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound ...

If you peek into the oven and find that your meat is getting ... especially if you're managing larger cuts like a crown roast or pork butt. Done right, this method results in a more consistently ...

Nowadays, you can cook tender pork cuts to lower internal temperatures than what experts recommended in the past. However, ...

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’. Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones.

But for dyed-in-the-wool Philadelphians, roast pork is king ... sweet ribbons of juicy roasted pork butt, sharp Provolone (extra for us, please!), and garlicky sautéed greens all piled onto ...

The pork cheeks are a slow roast, with plenty of liquid to ensure they are meltingly tender. Pork and beef cheeks are one of my favourite cuts. Ask your butcher for pork cheeks (I expect you have ...

Cooking for myself can be a challenge when you want to do a roast. Pork hocks are perfect for the singletons! Slightly adapted to suit my needs but thanks Al! Pre-heat your oven to 220C.