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 ...

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 ...

If you order a pork chop or roast pork in a restaurant ... Sunrise Sampler that paired the fruit with eggs, grits, hash browns, biscuits, and not one but three different pork products: bacon ...