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 ...

But one thing that unites all pork lovers is the crackling. Battling for that last piece of crispy skin where the fat has melted to perfection and makes your mouth water is standard for a Sunday ...

This Vietnamese-inspired dish featuring a shoulder of pork will feed a hungry crew, with a combination of fresh flavours and crunch. Once the pork is in the slow cooker it cooks itself, giving you ...

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 ...

Add 2 to 3 cups water around, not over, the pork to a depth of about 1½ inches; the amount of water will vary depending on the diameter of the pot and size of the roast.

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