Roast pork until golden brown, about 45 minutes, rotating pan occasionally. Remove from oven; using tongs, toss aromatics to coat in rendered fat. Add wine to bottom of pan.

Get ready for the ultimate backyard roast—succulent pork loin, slow-roasted over charcoal on a rotisserie, finished with impossibly crispy pork crackling. This is a masterclass in combining ...

What does the name "Shell & Bone" conjure up in your mind? Roobik Vartanians hopes it makes you think of steak and seafood (or perhaps seafood, then steak). Vartanians last week opened Shell ...

The bone-in roast, about 6 to 7 pounds, should yield 8 thick, juicy chops. The pork loin you buy the rest of the year is probably boneless and looks like a log of meat.

The butt roast, from the pig’s shoulder, is now the Boston roast. A bone-in loin chop is now a porterhouse pork chop. The cut once known as a top loin chop has become a New York chop.