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 ...

the dish’s cooking vessel, an aluminum pot with rounded sides, a tight-fitting lid and excellent heat conduction. This image released by Milk Street shows a recipe for Puerto Rican slow-cooked ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked ... usually either the shoulder or ham — and caldero, the dish’s cooking vessel, an aluminum pot with rounded sides ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

creamy cloves are mashed with the cooking liquid and a couple of splashes of vinegar to create a flavorful sauce to spoon over the finished dish. Puerto Rican slow-cooked pork roast (Pérnil al ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked ... usually either the shoulder or ham — and caldero, the dish's cooking vessel, an aluminum pot with rounded sides, a ...

creamy cloves are mashed with the cooking liquid and a couple of splashes of vinegar to create a flavorful sauce to spoon over the finished dish. Puerto Rican Slow-Cooked Pork Roast (Pérnil al ...