Sausage-making is a process. It’s messy and time-consuming. But, we had a blast customizing this spicy Italian sausage which we made from scratch with fresh basil, parsley and hot peppers.

In the Instant Pot, we made this Filipino-style pulled pork adobo. It would’ve been great on rice or a sandwich. We ate it in corn tortilla.

Secret to the best pork carnitas? 80 minutes in the Instant Pot then a quick broil to crisp it up. It comes out succulent and tender like meat candy.

We craved pulled pork. With icy weather, we didn’t want to man a smoker for seven hours. Solution? A pressure cooker. Tender and succulent!

Paprikash delivers rich, tangy, velvety flavor. Tomato provides acidity. Sour cream makes it smooth. Tender pork gives it the taste of home.

Our garden is teeming with fresh vegetables. What to do? Toss them on the grill with pork loin. It's a kebab kinda night.

Tacos are simple yet delicious. We braised pork shoulder in sweet chili sauce. We topped it with Asian slaw, sriracha mayo and fresh herbs.

Come summer, we start craving spring rolls because they're cool, crisp and fresh. We developed this recipe for sweet braised pork shoulder spring rolls.

Pork spare ribs are big and meaty with tons of fat and connective tissue that melts when cooked low and slow -- a barbecuer’s barceque.

We know that it is impossible to prepare a pork chop which is more tender, more succulent or more flavorful than a pork chop made sous vide.

The cut of pork shoulder is often called, “Boston butt” or “pork butt.” It may be the cut best suited for smoking. Here's our recipe for Kansas City-style smoked pork shoulder.

This smoked pork loin was delicious paired it with roasted Brussels sprouts and garlic cheese bread. We had extra, which we nibbled on throughout the week.