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 ... crisp skin on the outside with juicy meat inside can be a challenge. In this recipe from our cookbook “Milk ...

Achieving the dish’s characteristic crisp skin on the outside with ... This image released by Milk Street shows a recipe for Puerto Rican slow-cooked pork roast. (Milk Street via AP) ...