Pork Shoulder

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.

Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece. 

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest.

Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.

Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. This recipe will feed 10—with leftovers!

No tough strips of dry meat here.

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.

These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?

This will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pulled pork sandwiches, pork stew—whatever your heart desires, really