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 ...

Another great hack is to pour hot fat over the rind instead of massaging oil into the cracks. Pour Boiling Water Over It For The Best Crackling ... back into the flesh where you want it. A pork ...

If you follow my instructions carefully — read them all before you start the recipe — the crackling ... to the fat. If you do, the salt rub will seep through and make the pork too salty.

An average of 4.8 out of 5 stars from 4 ratings Pork loin is a prime roasting joint with plenty of crackling – perfect ... it should visibly shrink back. Pat the skin dry. Season the joint ...

Using a sharp, slender knife, pull back the skin of the pork with one hand while cutting horizontally into the fat between the skin and meat to remove the skin in a single piece, leaving it ...

Using a sharp, slender knife, pull back the skin of the pork with one hand while cutting horizontally into the fat between the skin and meat to remove the skin in a single piece, leaving it ...

This image released by Milk Street shows a recipe for Puerto Rican slow-cooked pork roast. (Milk Street via AP) ...

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 that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination ...