This dry rub is not limited to just pulled pork; it can be used on a variety of meats including pork roast, pork tenderloin, ...

This simple roast often saves the day. I always prepare it when I'm out of ideas for dinner. It pairs well with a variety of ...

then rub with the olive oil and pour over the lemon juice. Sprinkle the skin with salt. Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on ...

Try to work some of the rub into the scorings ... Cover the grill and roast the pork shoulder for 4 to 6 hours. The time it takes will vary depending on your piece of meat, the grill, and the ...

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 ...

How do you cook pork roast so it doesn't dry out ... Put the roasts on a large rimmed baking sheet, rib bones up. Rub the roasts with the remaining 2 tablespoons of olive oil.

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero, the dish’s cooking vessel, an aluminum pot with rounded sides, a tight-fitting lid and excellent ...

The name is a combination of pérnil — a pork roast, usually either the shoulder ... With the skin peeled back, rub the garlic-herb paste on all sides of the roast; do not coat the surface ...

Rub the dry rub all over the pork ... Taste and adjust the seasoning, if necessary. Remove the pork roast from the oven and transfer to a cutting board or large platter. Tent loosely with aluminum ...