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 ...
By Chaminda Silva A senior official at the Coconut Research Institute (CRI) yesterday disclosed that neither the government nor the institute had granted approval for importing 200 million coconuts.