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 name is a combination of pérnil — a pork roast, usually either the shoulder ... for preparing pérnil al caldero, but a large Dutch oven also works perfectly well. To make the adobo ...

In this recipe from ... unwrap the roast and pat it dry with paper towels. In a large (at least 7-quart) Dutch oven or caldero over medium-high, heat the remaining 1 tablespoon olive oil until barely ...

Pérnil al caldero is a Puerto Rican dish featuring 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 medium ...

Cookbook author Robin Miller shares her go-to recipe for meltingly tender, Dutch oven pulled pork and seven-ingredient barbecue sauce. How to make it.

Whether you like them deliciously crispy or juicy and tender, this recipe for Dutch Oven Braised Pork Carnitas is a must-try. While there are dozens of ways to make this beloved Mexican pulled pork, ...

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 ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork ... the roast stovetop, then removing the skin as a single piece and frying it in a skillet. A large Dutch oven works ...

Traditionally, it's pork shoulder that's slowly simmered ... Below, Kai Borghesan, a butcher at Walden Local Meat, shares his recipe Dutch Oven Carnitas, a simplified version of the dish that ...