Because they cook so quickly, pork skewers are an excellent way to achieve the crusty outside/tender inside dichotomy that's the hallmark of great grilled food. As for how much you should cook these skewers, our preference is to leave just a bit of pink in the center; it's no longer unsafe to do so, and if you cook them further than that, they are going to be dry. But, as always, the choice is yours. Just remember that the cubes are going to continue cooking a bit after you take them off the grill, so pull them when they are a big less done than you want them to be when you eat them.
Pernil is a Latin dish of tender, super-flavorful slow-roasted pork with the ultimate crispy skin
Cochinita pibil is the pride of the Yucatan peninsula—a dish of smoky, slow-roasted pork marinated in a special blend of ingredients including cinnamon, allspice, and achiote (annatto) seed. Cochinita means “baby pig,” and the real-deal recipes use a whole suckling pig. Traditionally the whole thing is wrapped in banana leaves and then buried in a pib—a pit with a fire at the bottom. Here I use Boston butt and employ a two-stage “grill-and-swim” cooking process to make things a little more convenient and a lot juicier. Pregrilling the meat adds great flavor, while low and slow cooking in a water bath produces especially succulent meat—no pib required. Plus, you won’t have to fire up your grill on taco night, so you can focus on making Homemade Corn Tortillas or that sweet playlist you’ve been meaning to put together.
This popular southwestern dish boasts rich bites of pork in a sauce dominated by green chiles. For our version, we used a combination of Anaheim and jalapeño peppers.
This recipe for Pineapple Pork from Simple by Jean-François Mallet (no recipe has more than six ingredients) delivers great flavor with just soy sauce, pineapple and fresh cilantro. Pork chops are pan-fried and then finished in a bath of soy sauce, chunks of pineapple and sprinkled with freshly snipped coriander.
Hoagie, grinder, submarine, or hero -- whatever you choose to call those long, usually drippy, and always delicious meals in a bun, this recipe is one you can make your own. Chickpeas are combined with ground meat, basil, and Parmigiano-Reggiano to make tender meatballs, which are just as good served atop pasta, too.
Pork loin is flattened and then rolled with a mix of creamy ricotta, bright tomatoes, garlic, fresh herbs and lemon.