shredded and fried, then braised in a flavorful chile sauce. While carnitas, from Michoacán, involves frying large pork ...

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 ...

Imagine holding a perfectly crispy, melty grilled cheese, loaded with pulled pork. You take a bite ... sauteed bell peppers, and a dried basil compound butter will transform leftovers into ...

Buy a whole dried cuttlefish, not the shredded type sold as a snack ... Add these ingredients to the bowl with the pork. Clean the fresh squid. Pull the tentacles from the body.