Remove and discard fat and skin and 'shred' the pork into thin strings by pulling it apart with a couple of forks. If you don't get it to 195 degrees, then it won't shred and you'll have to chop ...

A pork joint coated in crunchy crackling is always welcome at the table, but when it’s Delia Smith’s perfect roast pork, it’s the guest of honour. Use our roasting calculator to work out the ...

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).

These two popular cuts are often confused for each other, but they're easy to tell apart. We'll explain the difference ...

try the large center-cut loin roast or the smaller tenderloin roast—both are lean and juicy. F&W's guide to pork roasts covers all the bases with great recipes, techniques and tips.

Spread open the pork roast on the work surface and rub the inside with the garlic paste. Season the pork with pepper. Roll up the pork to form a neat roast and tie at 1-inch intervals. Season the ...

This shift in demand has put additional upward pressure on pork prices. International trade dynamics: The price differential between the U.S. and Mexican pork markets has created a significant ...

Plus a single pork tenderloin is usually the perfect size (about a pound) to use when you're making dinner for just two people. Food & Wine's guide gives you all the recipes you need to make ...

Add fresh spinach a few handfuls at a time to thinly sliced garlic sautéeing in butter. Finish with a splash of lemon juice. ...

The aroma of chuck roast, short ribs or whatever meat you fancy braising away for hours never fails to get your taste buds ...

For information on Sarah's cookbook, email her at [email protected]. Dredge roast in flour breading mixture, brown in frying pan. Place roast in slow cooker, season with old bay, Emeril ...