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. Scatter the remaining 5 garlic ...

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. Scatter the remaining 5 garlic cloves and the remaining 1 ...

the pork to a depth of about 1 1/2 inches; the amount of water will vary depending on the diameter of the pot and size of the roast. Scatter the remaining 5 garlic cloves and the remaining 1 ...

The name is a combination of pérnil — a pork roast, usually either the shoulder ... To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper ...

Add from 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. Scatter the remaining 5 ...

Grilling season is a great time to experiment with meat rubs. If you have not used them, you are in for a treat. Many meat rubs can be purchased in stores, but a mixture from your cupboard is quick ...

Roast ajwain seeds and garlic cloves on a low flame until they release a strong aroma. Place the roasted mixture into a small cloth pouch. Hold the pouch close to your nose and inhale deeply.

Place pork on a large sheet pan and rub with jerk seasoning until the meat is evenly coated. Pour the marinade over the pork and massage with your hands until well-distributed. (We recommend using ...