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 ...

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.

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 ...

Dutch Oven Smoker Recipes have become one of my favorite ways to use my pellet grill. Some food just tastes better when ...

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 ...

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 ...

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 ...