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

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin. Pérnil is a pork roast ...

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and ... a caldero is the traditional ...

The name is a combination of pérnil — a pork roast, usually either the shoulder ... but a large Dutch oven also works perfectly well. To make the adobo, we combine a handful of garlic cloves ...

Pork neck roast from the oven is one of those dishes that always makes an impression on the table—juicy, full of flavor, and ...