Slow cooker meals that handle the cooking while you take the credit. Effortless dinners just got a whole lot easier.

This pork stew needs long, slow cooking to become meltingly tender. The pangrattato, toasted sourdough breadcrumbs, add a fantastic crunch. Preheat the oven to 160°C/gas mark 3. Heat 3 ...

Preheat the oven to 150C/130C Fan/Gas 2. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste.

A beautiful tomato and pork sausage ragu, savoury, sharp and built in one pot over a gas burner. Maybe one day he’ll walk down the isle of a supermarket and press his finger on a can of crushed ...

Pulled pork is one of the most versatile leftovers around. Whether smoked, sous vide, or simmered all day, there's always more shredded deliciousness than needed, but not everyone may be excited ...

Assemble the sandwiches: Once the pork is done, remove it from the slow cooker and shred it using two forks. Toast the brioche buns lightly. Pile the pulled pork onto the bottom half of each bun.

Today, I’m excited to share one of my favorite recipes zucchini cannelloni stuffed with slow-cooked pork ragu. My twist on ...

How to Cook Pulled Pork in the Oven: Meet the gold standard of “indoor barbecue” – Slow-Braised Oven Pulled Pork. This method creates tender, flavorful pork with crispy edges that can rival ...

This recipe from inspiring new book Kai Feast is worth the time. I call this “umu pulled pork” because we first made this in the backyard, using fire and hāngī stones to create our umu.

There’s no shortage of Southern virtuosity in the 404, but don’t miss the outstanding Indian, Italian and Thai cooking — or ...

And then you can welcome the weekend with Kay Chun’s new recipe for pork chile verde, a classic version of the Mexican stew of tangy tomatillos, green chiles and garlic surrounding tender ...

Tangy North Carolina barbecue sauce is delicious tossed with pulled chicken instead of the usual pork and served the traditional way: piled onto soft buns and smothered under cold, creamy coleslaw.