Ultra-Crispy Slow-Roasted Pork Shoulder Recipe

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.

Serious Eats (www.seriouseats.com)

This recipe elevates a cheap cut of meat into something people can’t get enough of. It only takes a few minutes to prepare but gives you leftovers for days. Try to find a local farm and avoid the factory farmed pig if you can get it near you it really makes a difference in the flavor and is worth the extra money.

Don’t even think of cooking this unless you have a very strong ventilation fan that vents outdoors, and even then expect your kitchen to get full of smoke.

i recently got access to a stove with a convection oven and instead of 500° for 20 minutes rotating every 5 like in the recipe you can do 550° for 15 minutes in convection mode without opening the oven and receive identical results with far less smoke. Still more smoke than is reasonable though i have to take a shower every time i make it. The people love it though there isn’t a better way to make pork shoulder that I have tried.

Pairs really well with macaroni salad.

Now I’m hungry.

I usually sous vide pork shoulder, and this sounds like a lovely way to finish it up. I haven’t made one though in quite some time and maybe I need to fix that. Pork party, indeed!

Ultra-Crispy Slow-Roasted Pork Shoulder Recipe

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.

Serious Eats (www.seriouseats.com)

This recipe elevates a cheap cut of meat into something people can’t get enough of. It only takes a few minutes to prepare but gives you leftovers for days. Try to find a local farm and avoid the factory farmed pig if you can get it near you it really makes a difference in the flavor and is worth the extra money.

Don’t even think of cooking this unless you have a very strong ventilation fan that vents outdoors, and even then expect your kitchen to get full of smoke.

i recently got access to a stove with a convection oven and instead of 500° for 20 minutes rotating every 5 like in the recipe you can do 550° for 15 minutes in convection mode without opening the oven and receive identical results with far less smoke. Still more smoke than is reasonable though i have to take a shower every time i make it. The people love it though there isn’t a better way to make pork shoulder that I have tried.

Pairs really well with macaroni salad.

oh wow how long does that take? I have wanted a sous vide setup for so long.

Looks fantastic! Big fan of Kenji’s recipes, but I have not made this one yet.

Kenji is the GOAT

Perfect mix of science and approachability. Love his cooking YouTube.

His potatoe recipe has been my go to “make a first impression” side dish. Divine

I would run mine somewhere between 24-36 hours. I have an old cooler that I use (don’t use one you actually like because the extended heat exposure warped the cooler walls some lol). I have a cheapo stick circulator that I picked up at Aldi for $25 over 10 years ago. I haven’t seen the sense in getting a Joule or fancy set up.

I cover the cooler with aluminum foil because plastic wrap would not hold up. Then I blanket my little DIY pork bath in a beach towel to help cut down on evaporation loss.

The recipe that I used before suggested broiling it to finish. But like you, I now have a wall oven that can do convection. So I’d like to try it at 550 and see how that turns out.

$25 seriously that’s dope! Do you have a special vacuum sealer to be able to fit a whole pork shoulder in? ty for these tips i may have to pull the trigger on this soon.

Maybe I haven’t bought truly massive “butts”. They fit in my 11" vacuum sealer roll (also from the Aldi aisle). I shop in Lidl more now but I still see circulators and vacuum sealers in the middle aisles every so often.

Aldi, Lidl - are you in Germany? Do you use the Aldi/Lidl pre-packed meats for this, or do you get that from another source?

Kenji is the GOAT

Perfect mix of science and approachability. Love his cooking YouTube.

His potatoe recipe has been my go to “make a first impression” side dish. Divine

Ultra-Crispy Slow-Roasted Pork Shoulder Recipe

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.

Serious Eats (www.seriouseats.com)

This recipe elevates a cheap cut of meat into something people can’t get enough of. It only takes a few minutes to prepare but gives you leftovers for days. Try to find a local farm and avoid the factory farmed pig if you can get it near you it really makes a difference in the flavor and is worth the extra money.

Don’t even think of cooking this unless you have a very strong ventilation fan that vents outdoors, and even then expect your kitchen to get full of smoke.

i recently got access to a stove with a convection oven and instead of 500° for 20 minutes rotating every 5 like in the recipe you can do 550° for 15 minutes in convection mode without opening the oven and receive identical results with far less smoke. Still more smoke than is reasonable though i have to take a shower every time i make it. The people love it though there isn’t a better way to make pork shoulder that I have tried.

Pairs really well with macaroni salad.

Ultra-Crispy Slow-Roasted Pork Shoulder Recipe

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.

Serious Eats (www.seriouseats.com)

This recipe elevates a cheap cut of meat into something people can’t get enough of. It only takes a few minutes to prepare but gives you leftovers for days. Try to find a local farm and avoid the factory farmed pig if you can get it near you it really makes a difference in the flavor and is worth the extra money.

Don’t even think of cooking this unless you have a very strong ventilation fan that vents outdoors, and even then expect your kitchen to get full of smoke.

i recently got access to a stove with a convection oven and instead of 500° for 20 minutes rotating every 5 like in the recipe you can do 550° for 15 minutes in convection mode without opening the oven and receive identical results with far less smoke. Still more smoke than is reasonable though i have to take a shower every time i make it. The people love it though there isn’t a better way to make pork shoulder that I have tried.

Pairs really well with macaroni salad.

Pro tip for the smoke issue - try putting a shallow pan of water on the bottom rack during the high-heat portion, it reduces smoke by like 70% and doesnt affect the crispiness at all.