Pork Shoulder

A combination of pork belly and pork shoulder, slow-cooked to tenderness and then crisped in a pan, yields carnitas with unparalleled texture and richness.

Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.

These richly-spiced enchiladas are a totally worthwhile weekend cooking project.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.

This Sunday sauce yields twice what you'll need, but it freezes beautifully; bank the extra and cash it in on another night.

If you're short on time or refrigerator space, you can preseason the pork for only 1 to 2 hours.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right in your kitchen (on the counter, no less), is one deliciously simple variation on the theme.

The little bits of fatback add an extra layer of deliciousness.

A simple spring salad of shaved asparagus and fennel provides the fresh crunch needed to offset rich breaded pork cutlets.

Leftover sauce? Bring a pot of water to boil: It's pasta night.

This is a true weekend-long project—and that's a good thing. Seasoning, cooking, and crisping the meat over the course of three days mean you don't have to spend hours in the kitchen the day you're hosting a big meal. In fact, the extra time your pork spends in the refrigerator only improves the taste. This is the perfect-for-a-party pork that gives you plenty of time to drink a beer and watch (or play) a game or two before grilling up crispy, tender slabs of pork shoulder for a crowd.

Achieve the deep, comforting flavors of slow-cooked pho in an hour with a few clever shortcuts.

A smoky Aleppo pepper and brown sugar rub give this meltingly tender roast an addictive crust. Drizzle the shreddable pork slices with an herby vinaigrette at the table for a vibrant finish.

Keep an eye on the edge of the meat where it touches the grill: When it's browned, turn the pork over.

The synthesis of fresh and longcooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

As the pork cooks, the fat will gradually render, basting the roast.