Pork Shoulder

Pork shoulder becomes supertender when it's cooked slowly over low heat, which makes it a natural choice to braise, grill or cook inside a smoker or slow cooker. According to barbecue master Adam Perry Lang, pork shoulder is difficult to overcook because the fat keeps the meat juicy and the whole cut has to reach a set temperature (195°F) to even pull apart properly. A whole pork shoulder consists of the pork butt and the picnic shoulder. You'll typically find the pork butt in grocery stores when searching for pork shoulder. It's inexpensive and easy to cook. F&W's guide offers recipes that range from classic pulled pork to favorites from Latin America and beyond.

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Frijoles con Puerco

Chef Jorge Guzman’s Yucatecan-influenced black beans with pork get an extra depth of flavor from charred onion and garlic as well as dried epazote, a Mexican herb with notes of camphor, mint, and citrus. Slideshow: More Pork Shoulder Recipes 

Pork Tamales

Citrus, garlic, and chile infuse pork shoulder in chef Andrew Zimmern’s take on Colombian tamales. The marinade also perks up the masarepa dough. Instead of corn husks, these tamales are traditionally wrapped and steamed in banana leaves. Slideshow: More Pork Shoulder Recipes 

Pork Braised in Milk

Slow-cooking pork shoulder in milk creates succulent meat and a silky, caramelized sauce. Unless the dairy curdles. What to do? A pinch of baking soda works as a stabilizer. Serve with crusty bread. Slideshow: More Pork Shoulder Recipes 

Pork Shoulder Skewers

Instead of braising pork shoulder until tender, Tusk’s Sam Smith marinates thin slices of the meat to boost flavor, then skewers and grills it until melting and juicy within and nicely charred on the outside. Slideshow: More Pork Shoulder Recipes 

Coke-Braised Pork Tacos

Coca-Cola is the secret to this super-simple braised pork recipe from TV chef Marcela Valladolid “The cola both tenderizes the pork and gives it a dark, caramelized crust,” says Valladolid. “I like to shred this pork and serve right in the casserole that it cooks in. I lay out bowls of toppings so everyone can build their own tacos.” If you can get it, Valladolid also recommends using Mexican cola for richer flavor. Slideshow: More Taco Recipes 

Pomegranate-Glazed Pork Skewers

Paula learned how to make these herby, tangy skewers on an adventure in the Caucasus Mountains. The same marinade is also delicious with chicken thighs or extra-firm tofu. The onions are traditionally grated by hand, but the marinade comes together in seconds in a food processor. The onion-parsley salad is a classic kebab accompaniment Paula was taught by a master of kebabs, Burhan Çağdaş of Gaziantep, Turkey.—Emily Kaiser ThelinExcerpted from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life Slideshow: More Pork Shoulder Recipes 

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Barbecue Pork

Barbecue pork is a traditional dish for Chinese New Year. "Pig is one of the earliest domesticated animals, and an essential part of the offering during important days," says cookbook author Kei Lum Chan. "Roast or BBQ pork is a popular dish for New Year's Eve."This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.Slideshow: More Pork Recipes

Porchetta-Spiced Pork Shoulder

Rating: Unrated
When Food & Wine’s Kay Chun makes this Roman-style pork shoulder rubbed and seasoned with spices, herbs, lemon zest and garlic, she saves the pan juices to make a fantastic vinaigrette for the butter bean and spinach salad that gets served alongside.Slideshow: Easy Pork Recipes

Pork and Chorizo Pozole

Rating: Unrated

Pozole is a slow-simmered, elaborately spiced Mexican stew made with hominy (dried corn kernels soaked in a mineral lime bath). This streamlined version from Chopped judge Aarón Sánchez, chef at Mestizo in Leawood, Kansas, uses two time-saving ingredients: fresh chorizo (which is already spiced) and pork cut into small, quick-cooking cubes. Slideshow:  More Pork RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners