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

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 Puerto Rican staple of succulent slow-cooked pork with ... unwrap the roast and pat it dry with paper towels. In a large (at least 7-quart) Dutch oven or caldero over ...

The name is a combination of pérnil — a pork roast, usually either the shoulder ... but a large Dutch oven also works perfectly well. To make the adobo, we combine a handful of garlic cloves ...

Of course, a caldero is the traditional choice for preparing pérnil al caldero, but a large Dutch oven also works perfectly ... skin-on Boston butt roast or pork picnic shoulder 1½ cups ...

This image released by Milk Street shows a recipe for Puerto Rican slow-cooked pork roast ... unwrap the roast and pat it dry with paper towels. In a large (at least 7-quart) Dutch oven or ...