Cuts like blade chops, rib chops, and regular pork chops, all of which can be bone-in or boneless are some ... As is the case ...

Preparing pork can yield great rewards — from delicious shredded meat ... and blade chop all come from completely different parts of the animal. Typically, the thicker the better, and a bone ...

Bring to a boil, then cover the pot, reduce to low and simmer gently until the center of the pork (not touching bone) ...

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 ...

Bring to a boil, then cover the pot, reduce to low and simmer gently until the center of the pork (not touching bone) registers 195°F, or a skewer inserted into the meat meets no resistance ...