Pernil (Puerto Rican Pork Shoulder Roast)

This recipe was originally published by Carmen Aboy Valldejuli in 1954 (“Cocina Criolla”).  This is my translation. It needs to marinate 1-3 days, the longer the better. Continue reading

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Cacoila

Cacoila is like a Portuguese version of pulled pork.  And yes, it makes excellent sandwiches.  This could also be made in the slow cooker.  In that case, skip the marinating and just throw everything in the slow cooker and set it on low for 7 or 8 hours. Continue reading