ULTRA-CRISP SLOW-
ROASTED PORK
SHOULDER
This recipe is designed for bone-in, skin-on pork shoulder
and produces very crisp skin, but it’ll work just as well
for a boneless skin-on shoulder, making your life a bit
easier. Be careful when this thing comes out of the oven,
because the sight of that glorious skin in all its crackling
glory has been known to induce fainting spells.
NOTES: If you want to serve your pork with a sauce, try
Salsa Verde (here), Peruvian-Style Spicy Jalapeño Sauce
(here), your favorite barbecue sauce, or Chimichurri
Sauce (here), or offer your guests a choice of two or more
of these.
Alternatively, do not use aluminum foil when roasting.
After roasting, drain off the excess fat and deglaze the
baking sheet by setting it over a single burner and adding
2 cups dry white wine or chicken stock, or a combination
of both. Scrape up the browned bits, transfer the liquid to
a small saucepan, season to taste, and, off the heat, whisk
in 2 tablespoons butter. Serve this pan sauce with the
pork.