Soups and Stews with Pork

Cooking How-To, Dinner, How-To, Recipes
on October 6, 2010
Mark Boughton Photography / styling by Teresa Blackburn

Pork experts say shoulder cuts are ideal for autumn soups and stews. As the meat cooks, the intramuscular fat melts, making the pork moist and tender. A three-pound shoulder, boned and trimmed, yields about two pounds of meat.

blog comments powered by Disqus