Ingredients: 15 medium garlic cloves, peeled, divided 2 tablespoons dried oregano, divided 3 tablespoons white vinegar, divided, plus more to taste 2 tablespoons extra-virgin olive oil, divided ...

It's very good and flavorful. It can be eaten with pork chops, fried chicken, or any other meat." - Rosa Rivera Puerto Rican Rice And Beans has been awarded a Blue Ribbon from The Just A Pinch ...

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 ...

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 ...

Puerto Rican Slow-Cooked Pork Roast (Pérnil al Caldero) 15 medium garlic cloves, peeled, divided 2 tablespoons dried oregano, divided 3 tablespoons white vinegar, divided, plus more to taste 2 ...

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 ...

Add 2 to 3 cups water around, not over, the pork to a depth of about 1½ inches; the amount of water will vary depending on the diameter of the pot and size of the roast.

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 ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin. Pérnil is a pork roast, usually either the shoulder or ham, and caldero refers to the dish ...

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 ...