If you're a fan of crunchy, savory snacks, homemade pork rinds (chicharrón) are an absolute must-try! These golden, cri ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with ... crisp skin on the outside with juicy meat inside can be a challenge. In this recipe from our cookbook “Milk ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a mortar and pestle to form a smooth paste. The paste then is rubbed all over ...

Add the pork skin side up and cook until well browned on the bottom, 5 to 7 minutes. Add 2 to 3 cups water around, not over, the pork to a depth of about 1½ inches; the amount of water will vary ...

Cranberry Maple Pork Chops with Caraway Fettuccine and Broccoli Achieving the dish’s characteristic crisp skin on the outside with juicy meat inside can be a challenge. In this recipe from our ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

This image released by Milk Street shows a recipe for Puerto Rican slow-cooked pork roast. (Milk Street via AP) ...