15 Best 30-Minute Pork Recipe - Family-Friendly Pork Recipes - Parade

Posted: 30 Sep 2020 11:31 AM PDT

((MARK BOUGHTON PHOTOGRAPHY / STYLING BY TERESA BLACKBURN))

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While chicken gets a lot of attention, "the other white meat" (pork), deserves a regular starring role on your table. Pork is just about as versatile as chicken, and while there are certainly rewards for cooking a large hunk of pork low and slow, there are plenty of other ways to cook pork that get dinner on the table FAST.

Pork chops (boneless or bone-in) pork loins and tenderloins, ground pork—all of these cuts can be cooked up in a flash. Pork can be grilled, pan seared, baked, stir fried, kebab-ed, sautéed, all in about the time it takes to get a pot of rice cooked.

Related: Martha Stewart's Beer-Braised Pork Ribs Are Next-Level Good

And even though your back-to-school pattern—should you have kids—may not look all that normal, we are back in the weeknight dinner schedule. Minutes count when your people are hungry, and we all have plenty to do, so quick meals are what we are all looking for these days. Let pork become one of your go-to proteins with these 30-minute pork dinners, if it isn't already, and see how flexible this meat can be!

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A pitmaster's secret to the best pulled pork at home - Los Angeles Times

Posted: 03 Sep 2020 12:00 AM PDT

At Heritage Barbecue in San Juan Capistrano, pitmaster and co-owner Daniel Castillo, who owns the restaurant with his wife Brenda, applies a carnitas method to the process of cooking his pork shoulder. "It's hard to put 'carnitas' on the menu because that's a specific thing," says Castillo, "but that's exactly what we're making, a smoked carnitas."

But for home cooks, he offers up the best way to get the spoon-tender pulled pork in your oven.

"Start with a good piece of meat and cook it at higher temp, like 400 degrees, to color both sides," says Castillo. "Then drop the temp down to 250. Once the pork reaches an internal temperature of 200 degrees, you want to wrap it in foil — you want it to continue to roast, not steam — then let it rest in a cooler to retain heat for a minimum of two hours. You won't get a smoky flavor but will get a really well-cooked piece of meat."

Castillo stresses the resting period almost as much as the cook time, saying that is the real secret to success.

"Basically, don't touch the meat until you can do so without the meat burning you," he says. "That's when you know it's perfect."

Time 14 hours, largely unattended

Yields Serves 8 to 10

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