A deeply flavorful roast that rewards your patience Few things say comfort quite like a slow-cooked roast, and this pork neck ...

When you think barbecue sauce, most likely something dark and rich (or acidic) comes to mind, unless you're a fan of Alabama ...

Un-Wine'd is available to stream on pbs.org and the free PBS App, available on iPhone, Apple TV, Android TV, Android smartphones, Amazon Fire TV, Amazon Fire Tablet, Roku, Samsung Smart TV, and ...

Slice pork crosswise 1/2-inch thick and arrange on serving platter. Pour 1 cup of the sauce over pork. Sprinkle with chives. Serve, passing the remaining sauce separately. Source: America’s Test ...

Clean mushrooms, slice through caps and stems. Melt butter in medium skillet. Add mushrooms, Red Wine, and garlic, cover and cook over low heat for 8 to 10 minutes, or until tender, stirring ...

From there, the pork chops just need to gently cook through in this tangy, rich mixture. A splash of cognac (or apple cider vinegar, for a different yet equally delicious finish) rounds out the sauce.

Continue to cook until liquid thickens and is reduced to about ¼ cup, about 5-6 minutes. Remove from heat and stir in hot sauce. Add cooked pork back to the skillet and stir to combine.

6) Deglaze the pork pan with sweet vermouth, then add the sautéed mushrooms and reduced cream. Bring the mixture to a gentle simmer for a couple of minutes, then incorporate the chicken stock and ...

2. Brown the pork in 2 tablespoons of the butter in a large, heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm.

Raise the heat to high and reduce the liquid by half, about 3 to 4 minutes. Slice pork and divided between two dinner plates. Spoon the sauce and apples on top. Yield 2 servings.

In the west, Lexington-style uses only the pork shoulder, which is, similarly, slow-cooked over coals, chopped and served with a sauce that blends vinegar, ketchup and chilli. 4. South Carolina ...