1. Position a rack in the center of the oven and preheat the oven to 425 °F. 2. Arrange the pork skins on a sheet pan large enough to hold them and top with the cheddar and the meat. Transfer to the ...

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 of ...

South Carolinian pitmaster Rodney Scott is joining TODAY to share a few of his favorite summer cookout recipes from his cookbook "Rodney Scott's World of BBQ: Every Day Is a Good Day." He shows us how ...

At Peads & Barnetts Farm, Oliver Woolley draws on his family’s British heritage for cooking pork shoulders via a classic recipe from The River Cafe in London. “My entire family has been cooking this ...

I know you've had fried tortilla chips with cheese and hot peppers. And I know you've had stuffed potato skins. But believe me: Pork skin nachos are on another level. These are as rich as can be — and ...

Getting your Trinity Audio player ready... By CHRISTOPHER KIMBALL, Associated Press Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s ...