Pound with the pestle to form a smooth paste. 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 ...

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 ...

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 ...