Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin. Pérnil is a pork roast ...

While a caldero is traditional, a Dutch oven works just as well. The flavorful adobo marinade is made by blending garlic, oregano, vinegar, olive oil, and seasoning into a paste, rubbed over the ...

Of course, a caldero is the traditional choice for preparing pérnil al caldero, but a large Dutch oven also works perfectly well. To make the adobo, we combine a handful of garlic cloves ...