Instead, pork butt is actually taken from a pig's shoulder. You might wonder why we don't call it a "pork shoulder" instead.

Resting meat after cooking it might sound like a helpful tip rather than a mandatory rule, but our expert disagrees if you ...

Learn how to make pulled pork sandwiches with rich barbecue sauce. Each bite is filled with tender, juicy pork and bold, ...

Unlike tougher cuts of pork like the shoulder and butt, which you can take to a high internal temperature, you need to remove pork loin from the oven when the internal temperature hits 145 ...

Pork shoulder can be roasted for just a couple of hours, or will sit comfortably in a low oven for several hours without drying out – the result will be meltingly tender. Choose a boned and ...

Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned ...

This comforting roast pork recipe smartly uses the fat cap of a Boston butt to flavor and baste the meat as it bakes. The ...

generously sprinkle the salt-sugar rub over the entire pork shoulder, covering every surface. You may not need the full quantity of rub. (A good rule of thumb is two teaspoons per pound of meat.) ...

Rub the spice mixture all over the pork shoulder, ensuring it's evenly coated. Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned.

Pat the pork dry and brush with the olive oil. To make the dry rub, in a small bowl, stir together the paprika, salt, sugars, cumin, chili powder, cayenne, and black pepper to taste. Rub the dry ...