Delicious pulled pork, perfectly-cooked chops, and more.
Marinated with citrus and smoky, spicy pimentón, grilled pork loin is good; but with a duo of Spanish-style sauces—mojo verde and mojo picón— this Sunday staple is all the better. More
Pounded pork tenderloin gets slathered with cilantro pesto and a shower of pepper jack before it's rolled, roasted and served with spicy succotash. More
Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More
To get that great slow-cooked smokiness, the spiced and rubbed pork belly or butt is grilled over smoldering coals and wood chips until it gets all pull-apart-y. Tossed in a sauce of sweet-tangy cider vinegar, hot sauce, and chile flakes, our pulled pork is pretty darn close to the real-deal, even more so when topped with finely chopped coleslaw and served on that perfect kind of squishy white bread bun. More