4 lb pork shoulder / butt, skinless, boneless or 5lb/bone in 1 onion, sliced 1 jalapeno, deseeded, chopped 10 garlic cloves, smashed 2 oranges, juiced Heat 1 tbsp of oil in a large non stick pan or ...

It's hard to go wrong with pork; the protein shines in many forms. However, there's a special magic to it when the meat is patiently cooked on low heat, especially when utilizing larger cuts like the ...

Many meat lovers have a hard time choosing between Mexican carnitas and American pulled pork, not only because both are absolutely delicious, but because they offer some similar flavors and textures.

Perfectly seasoned pork, slowly braised until buttery-soft and fall-apart tender, then crisped to perfection before serving, carnitas are Mexico’s version of pulled pork. Traditionally, the pork is ...

Traditional carnitas, Mexico’s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style ...

Executive chef Juan Hormiga provided the recipe for these pork carnitas, which are served as fajitas with roasted peppers, charred green onions, guacamole, chipotle crema, rice sofrito, black beans ...

Traditional carnitas, Mexico’s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style ...

If you're looking to replace meat with a healthier alternative, look no farther than the jackfruit. The jackfruit is a tropical fruit, and it's the largest fruit that grows on trees. When cracked open ...

A fragrant blend of dried herbs, spices, and garlic flavors this slow-cooked pork, which gets a touch of balancing sweetness and acidity from fresh orange juice. A surprising ingredient here, ...

Traditional carnitas, Mexico's version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style carnitas — ...