About Joe Yonan

Joe Yonan

Joe Yonan is the James Beard award-winning food and dining editor of the Washington Post. He’s also the author of Eat Your Vegetables and Serve Yourself. He previously worked as a food writer and travel editor at The Boston Globe. Born in Georgia and raised in West Texas, Yonan got the cooking bug from his Indiana-born mother, who let him shop for the family groceries starting at age 8 and indulged his demands to use her stand mixer. He lives in Washington, D.C.

Pulled Pork Tacos with Habanero Salsa

Pulled Pork Tacos with Habanero Salsa

These pulled pork tacos are spot-on easy summer food. Simply stuff tortillas with the pork, dress with a blazingly hot sauce, and eat. Sour cream tames the heat.

  • Quick Glance
  • 15 M
  • 25 M
  • 0
Yucatan Slow Roasted Pork Recipe

Yucatan-Style Slow-Roasted Pork

This roasted pork is so tender, so rich with cumin, garlic, cilantro, and smoked paprika, it’s hard not to shout, “Come to mamacita.”

  • Quick Glance
  • 20 M
  • 6 H
  • 0
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