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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 ...

Made with a 4 to 5 pound bone-in Boston butt pork roast, this recipe is incredibly simple to make, even if it’s your first time working with this cut of meat. A simple rub made with common ...

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 ...