Smoke signals rise above a modest blue and white trailer in Portland, beckoning meat lovers from across the state with an irresistible siren call of post oak and rendering fat.

These plant-based summer dinners are so satisfying and flavorful, even the most devoted carnivores will ask for seconds.

Piled generously on bread that’s substantial enough to hold the meat without overshadowing it, the pulled pork is the undisputed centerpiece. What elevates this creation from merely excellent to ...

Hillbilly Tacos – Southern Comfort in Every Bite These Hillbilly Tacos are not your average taco night. Imagine ...

Grilled Pork Tacos & Pineapple Slaw Ingredients: 3 tbsp fresh lime ... powder; 1⁄2 tsp ground cumin; 1/2 tsp table salt; 2 pounds thin cut, boneless pork chops; 14-16 oz package coleslaw mix (shredded ...

This is a fast and eat recipe that uses bagged coleslaw. You can add more carrots, use cabbage that you grated yourself, or adjust the ingredients to your personal preferences. This is a light ...

Instructions. In a medium bowl, combine the pork strips, garlic, coriander roots, ground spices, a pinch of salt, pepper and the oil. Mix well to combine and refrigerate overnight to marinate.

Make dinner easier with these pork recipes that do double duty. Cook once, then turn leftovers into soups, salads, sandwiches ...

Braise the pork belly . Preheat the oven to 250°. In a large ovenproof saucepan, combine all of the ingredients and bring to a simmer over moderate heat.

1 large pork shoulder or butt cut, 6-8 lbs. in size excess fat trimmed. Do not trim any fat that is fully surrounding the meat. 2 cups of rub (I use Butch’s but here’s a rub recipe that I’ve ...

Preheat the oven to 275°. In a medium bowl, whisk the mustard with the brown sugar, salt, pepper, paprika and onion powder. Set the pork shoulder, fat side up, in doubled 14-by-18-inch disposable ...