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 beloved Puerto Rican dish featuring tender, slow-cooked pork with irresistibly crispy skin. The name ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound ... shows a recipe for Puerto Rican slow-cooked pork roast.

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork ... then pound with a mortar and pestle to form a smooth paste. The paste then is rubbed all over the roast, which is ...

In this recipe from ... pepper 5- to 7-pound bone-in, skin-on Boston butt roast or pork picnic shoulder 1½ cups grapeseed, vegetable or other neutral oil In a mortar, combine 10 garlic cloves ...