Crispy Pork Shoulder
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
7 hrs
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Fridge-drying
8 hrs
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Total Time
15 hrs 10 mins
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Servings
16 Servings
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Calories
585 kcal
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Course
Main Course
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Cuisine
Filipino
Crispy Pork Shoulder
Description
The recipe begins by carefully piercing the pork skin without cutting into the meat to allow seasoning penetration and fat rendering, avoiding rubbery skin spots. The shoulder is rubbed with vinegar, salt, garlic powder, and black pepper, then refrigerated uncovered overnight to dry the skin for crisping. Roasting starts at a low temperature (180°F) for several hours to cook the meat gently and prepare the skin, followed by steps to increase the heat first to 320°F then up to 430°F, concentrating on crisping the skin and developing a golden crust. Internal temperature is monitored to ensure food safety and ideal doneness.
The outcome is pork with crackling skin characterized by a crisp, bubbled texture and juicy tender meat beneath. Resting the meat before slicing allows juices to redistribute, maintaining moistness. The simple seasoning ensures the natural pork flavor is highlighted, balanced by the tang from vinegar and aroma from garlic powder.
This preparation suits main meals where pork shoulder's rich texture is desired, paired with roasted vegetables or potatoes. Adjust cooking time proportionally for different weight shoulders, reducing duration as needed for smaller roasts.
Ingredients
- 1 whole pork shoulder with skin on, about 8 to 10 pounds
- ½ cup vinegar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Instructions
- With a knife, pierce the skin a few times, making sure not to cut through the meat.
- Pour vinegar over and massage on meat. Rub salt, garlic powder, and pepper all over the meat.
- Refrigerate, uncovered and skin side up, overnight to chill.
- With paper towels, pat down surfaces of meat to completely dry. Arrange on a roasting pan fitted with a rack.
- Bake, uncovered, in a preheated 180 F oven for about 4 ½ to 5 hours.
- Increase temperature to 320 F and continue to cook for about 1 ½ to 2 hours or until meat is cooked through and browns.
- Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until skin is very crisp and a thermometer inserted in the center of the pork reads 145 F.
- Remove from oven and allow to rest for about 10 to 15 minutes before slicing.
Notes
- Pierce the pork skin carefully without cutting through the meat to prevent uneven cooking and rubbery skin patches.
- Roast the pork uncovered to allow the skin to dry and crisp properly; covering traps steam which can soften the skin.
- Adjust cooking times if using a pork shoulder smaller than 8 pounds, reducing by about 30 minutes for 4 to 6 pound roasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 236g | |
| Calories | 585kcal | 29% |
| Carbohydrates | 0.3g | 0% |
| Protein | 38.2g | 76% |
| Fat | 46.2g | 71% |
| Saturated Fat | 16.1g | 81% |
| Cholesterol | 161mg | 54% |
| Sodium | 589mg | 25% |
| Potassium | 9mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin C | 3.3mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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