Day 1 — Roast Pork shoulder: Heat oven to 325 degrees ... toasted pepitas and pickled onions or very thin raw onion slices. Top with crumbled queso fresco and a little tomatillo salsa.

Day 1: Roast pork shoulder Heat oven to 325 degrees F ... toasted pepitas and pickled onions or very thin raw onion slices. Top with crumbled queso fresco and a little tomatillo salsa.

Here we take a pork shoulder, roast it off, then break it down into ... toasted pepitas and pickled onions or very thin raw onion slices. Top with crumbled queso fresco and a little tomatillo ...

It’s pork shoulder -- one of the ... but it still has a slightly “raw” taste. Food scientists call it “metallic.” Particularly with a big roast, you’re better off cooking it a little ...

These sandwiches combine roasted pork with melty provolone ... are made from well-marbled pork shoulder tossed with raw onions and finished with freshly squeezed pomegranate juice.

Master crispy crackling with this simple roast pork shoulder recipe. Pork shoulder needs a nice long time in the oven to become very tender, but on the flip-side it's very easy to cook this ...

Pork shoulder cooks down significantly during cooking. A 5-pound raw pork shoulder will yield about 3 pounds of cooked meat. So, plan on about ⅓ to ½ pound pulled pork per person. That means ...

A pork shoulder roast rivals a standing rib roast or beef tenderloin in richness, but it’s more foolproof (and costs far less). This one tastes and smells like the holidays, savory with the ...

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 ...

A pork shoulder roast rivals a standing rib roast or beef tenderloin in richness, but it’s more foolproof (and costs far less). This one tastes and smells like the holidays, savory with the ...

Want to impress with a glistening, delicious centerpiece this holiday season? This miso-marinated pork will stay juicy no matter what. By Genevieve Ko Genevieve Ko tested this recipe with pork ...