Steven Raichlen's Barbecue! Bible


Char Siu Pork Tenderloin

Char siu literally means “fork-roast”—a reference to an ancient Cantonese practice of roasting pork on fork-shaped skewers over charcoal.

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Oaxacan Pork Fajitas

It’s hard to remember American cuisine without fajitas, but there was a time when you had to travel to Texas (specifically to Ninfa’s restaurant in Houston) to try them. Who […]

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Pulled Pork Sandwiches with Mustard Slaw and Mustard Barbecue Sauce

Pulled pork turns up throughout the South, with vinegar sauce and slaw predominating in North Carolina and mustard sauce in South Carolina. This is super simple, but triumph lies in […]

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St. Louis Pork Steaks

Mention St. Louis barbecue to most Americans and what comes to mind is ribs. Indeed, there’s even a St. Louis rib cut—spareribs with the brisket removed. But visit a typical St. […]

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North Carolina Pulled Pork

Pork shoulder cooked smoky as a fireplace, succulent as a biscuit dipped in bacon fat, and tender enough to pull apart with your fingers — such is North Carolina barbecue. […]

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Lexington Pulled Pork Shoulder

This is it—the ultimate pork shoulder. My inspiration is no less than the pulled pork sandwich at Lexington Barbecue (formerly the Honey Monk) in Lexington, North Carolina.

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