How to Cook (and Shred) a Pork Shoulder, Roasted Shrimp Scampi, Jalapeño Cheddar Corn Muffins & Grilled Cauliflower Steaks

New Recipes from The Kitchn

Consider it your duty this summer to make pulled pork sandwiches. This week we've got a tutorial for how to cook and shred a pork shoulder, how to make BBQ sauce, and finally putting it all together in a delicious sandwich. In the meantime, let's take advantage of more spring-things by making Izy's asparagus soup with frittata bites and Sara Kate's pesto pasta with fava beans. Looking for dessert? Be sure to try your hand at the lemon-lime curd with rosemary sables – a real treat!

(Image credits: Emma Christensen; Erin Alderson; Michaela Cisney; Faith Durand; Nick Evans; Izy Hossack; Sara Kate Gillingham; Tessa Huff; Maureen Petrosky)

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Ariel is the Engagement Editor for The Kitchn, where she writes fun things and manages social media. She is a graduate of the International Culinary Center in New York. She lives in Brooklyn.