Pernil is a dish that hails from Puerto Rico, but it's cooked in countries across the world. Rich with taste, technique, and tradition, here's how to use it.

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 ...

This image released by Milk Street shows a recipe for Puerto Rican slow-cooked pork roast ... heat the remaining 1 tablespoon olive oil until barely smoking. Add the pork skin side up and ...

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

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked ... outside with juicy meat inside can be a challenge. In this recipe from our cookbook “Milk Street 365: The All-Purpose ...

Puerto Rican Slow-Cooked Pork Roast (Pérnil al Caldero) This image released by Milk Street shows a recipe for Puerto Rican slow-cooked pork roast. (Milk Street via AP) Start to finish ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked ... outside with juicy meat inside can be a challenge. In this recipe from our cookbook “Milk Street 365: The All-Purpose ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked ... outside with juicy meat inside can be a challenge. In this recipe from our cookbook " Milk Street 365: The All-Purpose ...