It is no secret we think that grilling and smoking food outdoors is one of life’s greatest pleasures. But depending on where ...

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

Both pork belly and bacon are known for being mouthwatering tender and delicious, but here's what separates the two different ...

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 ...

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham ... olive oil until barely smoking. Add the pork skin side up and cook until well browned on the ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero, the dish’s cooking vessel, an aluminum pot with rounded sides, a tight-fitting lid and ...

try pork shoulder steaks instead. Soy sauces can vary. For the stickiest results, use a rich dark soy sauce. For a simpler version, cook without the ginger, five spice and chilli. You won’t get ...

Pulled pork made in a slow cooker has to be one of the easiest recipes ever! Bung it all in, sit back and in a few hours’ time you’ll be tucking into tender, rich, delicious pork. Each serving ...