Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

The name is a combination of pérnil — a pork roast, usually either the shoulder ... for preparing pérnil al caldero, but a large Dutch oven also works perfectly well. To make the adobo ...

I recommend searing your pork loin before roasting it ... 1 3-4 lb Pork loin, Salt & pepper Heat a dutch oven pan to high on the stove top. Add a drizzle of olive oil. drizzle Olive oil Place ...

Use our roasting calculator ... Pre-heat the oven to 240C/Fan 220C/Gas 9. While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few ...