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

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 ...

I was an Instant Pot hater. The countertop multicooker ... deglazing the pan with liquid and then slowly cooking it all in the oven until tender. But in many instances, that’s an hours-long ...