SERVES 8 TO 12
1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds
Kosher salt and freshly ground black pepper
Adjust an oven rack to the middle position and preheat
the oven to 250°F. Line a rimmed baking sheet with
heavy-duty aluminum foil (see Note above) and set a
wire rack in it. Lay a piece of parchment paper on top of
the rack. Season the pork liberally on all sides with salt
and pepper and place on the parchment paper. Roast until
a knife or fork inserted into the side of the shoulder
shows very little resistance when twisted, about 8 hours.
- Remove the pork from the oven, tent with foil, and let
rest at room temperature for at least 15 minutes, and up to
2 hours. - Meanwhile, increase the oven temperature to 500°F and
allow to preheat. Return the pork to the oven and roast,
rotating the pan every 5 minutes, until the skin is
blistered and puffed, about 20 minutes. Remove from the
oven, tent with foil, and allow to rest for an additional 15
minutes. - Serve by picking the meat in the kitchen or just bring the
whole thing to the table and let guests pick the meat and
crispy skin themselves, dipping it into the sauce of their
choice (see Note above).