Regardless of how you prepare it, pork shoulder is superior for achieving pulled pork that is tender, succulent, and packed ...

According to barbecue master Adam Perry Lang, pork shoulder is difficult to overcook because the fat keeps the meat juicy and the whole cut has to reach a set temperature (195°F) to even pull ...

Not one but two opportunities to get some pork on your fork this week at the Memphis in May 47th World Championship Barbecue ...

From smoke to sauce, meats to wood, Memphis barbecue is as unique as the city itself. Here is a breakdown of the hallmarks of Memphis-style 'cue.

Country-style pork ribs (cut from a Boston butt) get fall-apart tender in less time than a large roast. That makes these slow ...

If you’re looking to up your pork game or just see all the ways you can use this widely-consumed protein, check out our 20 ...

F&W's Paige Grandjean slow smokes chunks of pork belly instead of ... Serve with a peach-sweetened barbecue sauce. This sweet, tangy, and succulent whole turkey is smoked after being spatchcocked ...

Refrigerate the pork shoulder uncovered. Bring to room temperature before you put it on the grill. Soak the wood chips in water for about 30 minutes; set aside. Prepare a gas-powered barbecue for ...