This isn’t just any pork roast — it’s a true Danish classic, elevated with the irresistible power of grilling. With ultra-crispy crackling on top, melt-in-your-mouth meat inside, and a rich, creamy ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

It’s stuffed with leeks, flavored with Parmesan and fennel, and wrapped in a cloak of pork belly for a crispy finish to the ...

For a few months now I have been craving an old-fashioned pork roast, one with the skin on that gets real crispy, sort of like chicharron. Lately, I have been staring longingly at the pork shoulders ...

Note, for extra crisp pork crackling, the day before you cook the pork, place it rind side up, uncovered on a rack in the ...

Crunchy, salted crackling is often the most sought-after component of a roasted pork joint, but it is notoriously tricky to do. Rendering the fat perfectly crisp is a mission in itself while trying to ...

This easy oven-roasted pork loin comes from my cookbook Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods. It’s ...