To try out the carving knife and fork sets, we piggybacked on roasting pan testing, and had the perfect materials to work with: five turkeys, two top rounds of beef, a pork rib roast, and a huge ...

Pat the roast dry with a paper towel and carefully score the skin into diamond shapes. This is most easily done with a small sharp knife. Place the roast in a 2-gallon resealable plastic bag along ...

Puerto Rican Slow-Cooked Pork Roast (Pérnil al Caldero) 15 medium garlic cloves, peeled, divided. 2 tablespoons dried oregano, divided. 3 tablespoons white vinegar, divided, plus more to taste ...

I take my pork out of the oven at 135 degrees, it will rise the rest of the way while it rests, resulting in a roast that is juicy and can have a hint of pink. If you don’t want to see any pink ...

Sprinkle the roast liberally with salt, about 2 1/2 tablespoons. Place the roast upright on a plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours to overnight.

3 Tbsp. white vinegar, divided, plus more to taste. 2 Tbsp. extra-virgin olive oil, divided. Kosher salt and ground black pepper. 5- to 7-pound bone-in, skin-on Boston butt roast or pork picnic ...

15 medium garlic cloves, peeled, divided 2 tablespoons dried oregano, divided 3 tablespoons white vinegar, divided, plus more to taste 2 tablespoons extra-virgin olive oil, divided Kosher salt and ...

Add 2 to 3 cups water around, not over, the pork to a depth of about 1½ inches; the amount of water will vary depending on the diameter of the pot and size of the roast.