1boneless pork shoulder or Boston butt (3 to 3¼ pounds), butterflied to a thickness of about 1 inchSalt and black pepper, to taste1teaspoon fennel seed, crushed, or more to taste½teaspoon ...

From juicy burgers stuffed with cheese to sizzling steaks and bacon-wrapped perfection, every recipe is quick, easy, and ...

Fair food gets a flaming hot upgrade with these Ghost Pepper Pulled Pork & Cheese-Stuffed Corn Dogs. Picture a crunchy, ...

3 cups prunes, pitted, or combination 1 1/2 cups prunes and 1 1/2 cups dried plums1/4 cup balsamic vinegar3 (3-pound) boneless pork shoulder roasts4 large cloves garlic, peeled and ...

Stir in the sage and cook for a further 1 minute. Season with salt and pepper and allow to cool. 3 Pork Open the pork out flat, rind side up. Using a sharp knife, score the rind at 5mm intervals. Turn ...

Allow to cool for 10 minutes Break egg into pan and mix thoroughly, coating all ingredients. Lay pork skin side down and spread stuffing over meat. Roll meat up and tie securely with string.

Pork shoulder takes longer to cook than the ... the cook — loin with a savory sausage and pistachio filling, or shoulder stuffed with spicy sausage, pine nuts and cilantro.

This timeless stuffed pork loin recipe offers ingredient flexibility with seasonal suggestions for herbs, meat, and vegetables. David McCann is a food writer, recipe developer, cooking teacher ...

Chock-full of greens, this simple pork shoulder pot roast, made with Boston butt, makes a nourishing and comforting supper. Abundant, leafy Swiss chard tends to be available year-round and is the ...

Your butcher can butterfly the pork loins for you (slice them in half lengthwise almost all the way through, leaving a hinge of uncut meat).Plus: More Pork Recipes and Tips Squeeze any excess ...

Cuban ropa vieja meets irresistibly tender pork shoulder in this easy slow-cooker recipe that calls for just 20 minutes of your time. The dish also includes a tomato-y bell pepper and onion sauce, ...

Spread the herb mixture on the meat. Roll up the meat into a cylinder (or if the pork is in 2 or 3 pieces, just layer and press them together) and tie with butcher string at 1½-inch intervals.