Traditional Danish Pork Roast Meets the Grill This isn’t just any pork roast — it’s a true Danish classic, elevated with the irresistible power of grilling. With ultra-crispy crackling on ...

For a few months now I have been craving an old-fashioned pork roast, one with the skin on that gets real crispy, sort of like chicharron.

Chefs Ian Curley and Porkfat’s Narin “Jack” Kurasai pull apart the best cuts for which purpose and share their expert tips.

Striations of crisp crackling top this 14-hour slow-cooked pork shoulder, rubbed with fennel seeds and pollen, lemon zest, garlic and chile flakes.

Crispy, Golden, and Utterly Addictive! Ready to master the crown jewel of any pork roast? Learn how to achieve perfect pork crackling—that golden, shatteringly crisp layer that makes every bite ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin.

This recipe delivers rich, juicy pork with a golden, crisp top layer that pairs perfectly with a glass of 21 Gables Chenin Blanc.

4.5kg pork belly with the loin attached, prepared for porchetta (ask the butcher to do this for you) ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination ...