Crispy Cracklin' Pork Picnic Shoulder (Slow Cooker & Oven)
User Reviews
5
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Prep Time
1 min
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Cook Time
18 hrs
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Total Time
18 hrs 1 min
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Servings
20 servings
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Calories
204 kcal
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Course
Main Course
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Cuisine
American
Crispy Cracklin' Pork Picnic Shoulder (Slow Cooker & Oven)
Description
The Crispy Cracklin' Pork Picnic Shoulder involves seasoning a 10-pound pork shoulder with kosher salt and slow cooking it skin side up for 18 hours. After slow cooking, excess liquid and fat are removed, and the skin is peeled back to scrape off unrendered fat, leaving a thin layer of skin. The meat is re-seasoned and the skin folded back over the pork. The reserved fat is poured back over the pork. Then, the pork is placed under a high broiler, carefully watched until the skin puffs and browns to a golden crackling.
This technique yields meat that is tender from long, slow cooking and skin that crisps up nicely under the broiler. The scraped fat under the skin prevents greasy, soggy crackling and ensures a crisp texture. The broiling step is fast and requires close attention to avoid burning, giving the crackling a rich golden color and characteristic crispness.
This dish can be served as a centerpiece roast, showcasing the contrast between succulent pork and crispy crackling skin. The lengthy slow cooking time means it suits planning ahead for a special meal.
Ingredients
- 10 pound Pork Picnic Shoulder (You are looking for skin and bone here, it will look like an arm joint)
- 2 tablespoons kosher salt
Instructions
- Season the pork liberally with salt.
- Put in a slow cooker skin side up.
- Put on low for 18 hours.
- Scoop out the excess liquid and reserve.
- Put the pork into a foil pan.
- Do your best to not break it apart while moving it.
- Once the pork is in the pan, you are going to peel the skin back and scoop out the unrendered fat.
- Using a small spoon just scrape from the underside of the skin until a thin layer of skin is left.
- Season the meat with more kosher salt.
- Fold the skin back over the pork and discard all the fat.
- Spoon off the fat off the reserved liquid and pour it into the foil pan.
- Turn on your broiler on high.
- Put the pork in on the top shelf and watch it like a hawk.
- Mine went in literally five seconds longer than I wanted which is why I have a few dark spots.
- You'll see the skin start puffing up and browning.
- Take it out when you get to a nice golden brown color, you can even wait until you see the first hint of a dark spot.
- Serve with your favorite sauce, but I recommend Chimichurri
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 802mg | 33% |
| Potassium | 471mg | 10% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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