The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero, the dish’s cooking vessel ... but a large Dutch oven also works perfectly well. To make the adobo, ...

In this recipe ... a large Dutch oven also works perfectly well. To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...