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

Beef shin is one of my favorite cuts to use for pulled beef, I absolutely put it up there with brisket, beef cheeks, chuck ...

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