This pulled pork is perfect party food

"Rave reviews from all those that indulged."

View in browser|nytimes.com September 20, 2024 Genevieve Ko's pulled pork. Armando Rafael for The New York Times. Food Stylist: Maggie Ruggiero. Pulled pork is party food By Sam Sifton Good morning. You don't have to be a college football fan to understand the allure of pulled pork sandwiches on a weekend afternoon. But the games do make for an excellent backdrop to the experience of cooking them, consuming them, mopping up afterward and nodding off on the couch as the crowd roars mutely on a screen. Still, give the dish a try even if you don't know the rules of football or care for its violence. Pulled pork for a crowd is an American experience you can bring to any endeavor, from a book club to a dinner party to a shared viewing of Lindsay Lohan in "Irish Wish." It improves anything it accompanies. I like Genevieve Ko's recipe (above) a great deal: saucy and satisfying, with enough warm chile heat to recall a carne con chile rojo that you'd pile into tortillas instead of hamburger buns. I'm partial, too, to the pulled pork that the chef Chris Schlesinger taught me to make in the smoky braise of a wood-fired grill, to douse in a vinegary sauce common in eastern North Carolina. Featured Recipe Pulled Pork View Recipe → You can make Ali Slagle's pulled pork, a four-ingredient magic trick with pickled jalapeño, fish sauce and brown sugar, in a slow cooker. Or you can make Sarah DiGregorio's pressure cooker pulled pork, with Dr Pepper and barbecue sauce. You might even venture out of the Southern pantry: Adam Nagourney's recipe for the slow-roasted pork with salsa verde from the Italian restaurant Mozza in Los Angeles is essentially pulled pork. So is a Korean bo ssam. Tear up any one of those this weekend. You won't go wrong. Not that you have to cook pork this weekend. You could make kung pao tofu instead, or a honking big salad with grains. I really enjoy this lovely recipe for broiled salmon with mustard and lemon, and would love to eat these miso leeks with white beans sometime soon as well. No? There are many thousands more recipes to consider cooking this weekend waiting for you on New York Times Cooking, at least if you have a subscription. Subscriptions support our work and allow it to continue. So, please, if you haven't already, would you consider subscribing today? Thanks. (In return, to celebrate our 10th anniversary, this month we're letting subscribers send recipes to anyone they like for free. Just tap the Give icon on any recipe to create a paywall-free link that you can share with family and friends.) If you find yourself flummoxed by our technology, reach out for help: cookingcare@nytimes.com. Someone will get back to you. If you'd like to bark at me, or say something nice about my colleagues, drop a line to foodeditor@nytimes.com. I can't respond to every letter. But I read each one I get. Now, it's a considerable distance from anything to do with cakes or ale, but here's some new fiction from Hugo Hamilton in The New Yorker, "Autobahn." Brandon Taylor really, really did not like Rachel Kushner's new novel, "Creation Lake," and took to the pages of The London Review of Books to lace into it. Compare with Dwight Garner's favorable review in The New York Times Book Review. Then debate during dinner. Agnes Denes's "Wheatfield," which some may remember from downtown Manhattan in the early 1980s, is back — in Bozeman, Mont. In New York it was a confrontation, she said. There, it's an inspiration. Travis Diehl visited the grains for The Times. Finally, Soccer Mommy's back in the minivan. Here's "Driver," from the forthcoming "Evergreen," out in October. Listen to that while you're shredding. I'll see you on Sunday. IN THIS NEWSLETTER David Malosh for The New York Times. Food Stylist: Simon Andrews. Carne con Chile Rojo (Chuck Braised in Chile) Recipe from Claudia Serrato Adapted by Tejal Rao 4 1/2 hours Makes Serves 4 to 6 (about 4 cups) Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Slow-Cooker Jalapeño Pulled Pork By Ali Slagle About 6½ hours Makes 4 servings Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Kung Pao Tofu  By Ham El-Waylly 1 hour Makes 3 to 4 servings  Karsten Moran for The New York Times Big Salad With Grains By Julia Moskin 10 minutes Makes 1 serving Julia Gartland for The New York Times. Food Stylist: Monica Pierini. Broiled Salmon With Mustard and Lemon By Melissa Clark 15 minutes Makes 2 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Miso Leeks With White Beans By Hetty Lui McKinnon 45 minutes Makes 4 servings (about 4 heaping cups) Marcus Nilsson for The New York Times. Food stylist: Brian Preston-Campbell. Prop stylist: PJ Mehaffey. Momofuku's Bo Ssam Recipe from David Chang and Peter Meehan Adapted by Sam Sifton 7 hours, plus 6 hours' seasoning Makes 6 to 10 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. 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