Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Super Crispy Skinned Slow Roasted Pork Shoulder

December 26, 2012 BY Malcolm Bedell

Servings: 8



This slow-and-low treatment doesn’t do the skin any favors, however, leaving it tough and almost indelibly chewy. Fixing that requires nothing but some extra heat. After letting the roast finish cooking, we take it out of the oven to rest while we bring the oven up to 500 degrees. A blast at this high heat causes all of the tiny pockets in the skin to fill with steam from the meat underneath so that it inflates, turning light, crunchy, and a beautiful golden brown, with a layer of succulent fat underneath.



1 bone-in, skin-on pork shoulder, 8 to 10 pounds (sometimes called a “Picnic Cut” in the Northeast)
Kosher salt and freshly ground black pepper
Crusty rolls, chimichurri, or barbecue sauce (optional)

Cooking Method

1. Preheat Oven 200°F.

2. Line a rimmed baking sheet with foil, and set a wire rack inside it. Season pork on all sides with salt and pepper (or whatever you’d like), and place on wire rack. Transfer to oven and roast until pork shows very little resistance to a fork, about eight hours.

3. Remove pork from oven and tent with foil. Allow the pork to rest for at least 15 minutes, although the pork can be held at this stage until just before you are ready to serve, up to several hours. Increase oven temperature to 500°F, and allow to preheat. Remove foil and return pork to oven. Roast until skin is very blistered and puffy, rotating every 5 minutes, about 20 minutes total.

4. Remove from oven, tent with foil and allow to rest an additional 15 minutes.

5. To serve, either bring the roast to the table as-is and let your guests pick at it themselves to dip in accompanying sauces, or chop in the kitchen and serve bits of meat, fat, and crispy skin on Portuguese rolls.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183