Ultra-Crisp Slow-Roasted Pork Shoulder

• portionen: 8 to 12 servings
• gesamtzeit: All Day

Zutaten

1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds

Kosher salt and freshly ground black pepper

Anweisungen

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 notes section) 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 (Notes section).

Notizen

From: The Food Lab ph. 655

ALUMINUM FOIL: 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.

SAUCE: If you want to serve your pork with a sauce, try Salsa Verde (page 396), Peruvian-Style Spicy Jalapeño Sauce (page 599), your favorite barbecue sauce, or Chimichurri Sauce (page 395), or offer your guests a choice of two or more of these.