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All the oversized fun of a 6-foot deli sub, but with DIY bragging rights. Bonus: The pork shoulder can be made in advance.
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Cooking
The most popular slideshows of 2013, from chicken-breast recipes to gluten-free beers to the Best New Restaurants in America
Dan Piepenbring
Cooking
If you've ever dreamed of stuffing a Cinnabon with pulled pork (and honestly, who hasn't?), your mind is about to be blown
Danielle Walsh
Cooking
Tiny burgers means you can eat more burgers.
Alyse Whitney
Culture
The Bon Appétit Test Kitchen
Lifestyle
An excerpt from the annals of culinary jurisprudence! What could be more exciting?!
Sam Dean
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Want a twist from your boring pork chop recipe? Try this one glazed with hoisin sauce!
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We show you how to make balsamic-glazed pork chops.
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Learn how to make a Dill-Encrusted Pork Tenderloin.
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Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking.
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Join Chris Morocco as he makes sweet and saucy pork chops. For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.
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Rick Martinez is back in the Test Kitchen to make double-pork carnitas with corn tortillas and green pico de gallo. That’s right, these carnitas use two kinds of pork (shoulder and belly) because one is definitely not enough.
Get the recipe: Pork Carnitas
Get the recipe: Pork Carnitas