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 ...

This porchetta from Elisabeth Prueitt’s “Tartine All Day” (Ten Speed Press; 384 pages; $40) is best when the herb-rubbed pork shoulder sits overnight (or even two nights) to let the seasoning infuse ...

You know your husband loves you, REALLY, really, loves you when he (one) agrees to bring home a large, uncooked, deboned, pork shoulder on his bike and (two) ends up biking all around Mobile to find ...

In Seattle, Pike Place Market diners can sample an array of seafood dishes at Tom Douglas's new restaurant, Seatown Snackbar. The chef has also devoted half his menu to rotisserie meats. His ...

Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary and thyme. It’s served ...

1. In a bowl, combine all herbs and spices, except for the oil. 2. Unroll the pork shoulder to expose the interior meat. 3. Rub the pork with the oil, coat with seasoning, and rub well all over. 4.

Stuffed, rolled, and wrapped in crispy pork belly, this roast is a porchetta-inspired showstopper. Anna Theoktisto is a recipe tester and developer. Anna has been working in People Inc. test kitchens ...

Getting your Trinity Audio player ready... We’re accustomed to seeing lamb as an Easter meal; time was, baby sheep were birthed in the springtime only, and hence came to be a symbol both of spring and ...

It’s nice to have a signature dish, and it’s even nicer when that signature dish contains one of the finer pleasures in life: porchetta. Pennypacker’s, with a new brick-and-mortar space in Somerville ...

A 10-pound pork shoulder can cook down to about 4 pounds of meat, so don't worry about buying too large a roast. The seasoning rub can be applied directly to the meat just before roasting, but it's ...