Marinating the meat will also help; here, bone-in, skin-on pork shoulder is rubbed with a duo of granulated sugar and salt for 24 hours, which infuses it with flavor and keeps it super moist. 7.

1. Liberally salt the steaks on both sides and set them on a baking sheet. Let the steaks air-dry, uncovered, in the refrigerator for at least 1 day or up to 2 days.

And since it's marvelously marbled with a good amount of fat — pork shoulder has about 16-30% fat, compared to the 9-14% found in pork loin — cooking it for a long time renders the fat slowly ...

When the thickest part of the pork, not touching the bone, reaches an internal temperature of 190 degrees, remove the pork and keep it warm under a foil tent. Allow it to sit for 1 hour before ...

A single bone-in pork shoulder (about five to six pounds) should be able to produce four thick steaks; you just need a butcher with a band saw to do the cutting.

As someone adept at developing recipes for quick-cooking weeknight meals or party food for smaller groups using basic kitchen equipment, I had only ever cooked pork shoulders in the moist ...

Rub mixture evenly over pork shoulder to completely coat and position on the rack in the roasting pan, fat cap up. Let stand at room temperature, uncovered, for 1 hour. Meanwhile, preheat oven to ...

Slow-smoked pork shoulder just needs some time, patience and attention to become fall-off-the-bone tender. Hot List: Midi Dresses, Crocs Clogs, Travel Backpacks, More July Must-Haves IE 11 is not ...

That’s me with pork shoulders: smoked or slow roasted, shredded for tacos, griddled for gyros. I’m perpetually in search of new recipes for that humble, delicious cut of meat.