Simple Roasted Pork Shoulder

Ingredients 3 tablespoons olive oil 3 tablespoons chopped garlic Salt and freshly ground black pepper 1 (4 pound) pork shoulder

DirectionsPreheat the oven to 425 degrees F. In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Pan Fried Pork ChopsIngredients

1 teaspoon seasoned salt, plus more for seasoning 1 teaspoon ground black pepper, plus more for

seasoning 8 pork breakfast chops 1 cup all-purpose flour Cayenne pepper 1/2 cup canola oil 1 tablespoon butter Smashed new potatoes, for serving

Ingredients 1 teaspoon seasoned salt, plus more for seasoning 1 teaspoon ground black pepper, plus more for

seasoning 8 pork breakfast chops 1 cup all-purpose flour Cayenne pepper 1/2 cup canola oil 1 tablespoon butter Smashed new potatoes, for serving

Pork CarnitasIngredients

2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)

Salt and freshly ground black pepper 2 teaspoons dried oregano 1 teaspoon ground cumin 1 tablespoon olive oil 1 onion, coarsely chopped 4 cloves garlic, minced 1 jalapeno, seeded and ribs removed, chopped 1 orange, cut in half 3 tablespoons vegetable oil

DirectionsRinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

Beef CarpaccioIngredients

8 to 10 ounces beef tenderloin from the tip end of the roast

4 handfuls arugula or mixed greens Your favorite vinaigrette Kosher salt Freshly ground black pepper Shaved Parmesan

DirectionsWrap the tenderloin in plastic wrap and place in the freezer for 2 hours. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

Pan-Seared Rib-EyeIngredients

1 boneless rib eye steak, 1 1/2 inches thick Canola oil, to coat Kosher salt and ground black pepper

DirectionsPlace a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature. When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper. Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.) Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.