Pork Shoulder
intro
Fall-apart tender slow-roasted pork shoulder with shatteringly crispy skin, coated in warm smoky spices, ideal for cozy family meals.
Ingredients
Steps
Prep and dry pork
Pat the 2kg bone-in, skin-on pork shoulder completely dry with paper towels across all surfaces. Score the skin in a 2cm crosshatch pattern with a sharp knife, cutting only through the skin and top fat layer, not into the underlying meat. Rub the entire surface with 1 tablespoon olive oil, then coat evenly with 2 tablespoons kosher salt, pressing salt into the score marks.
Apply spice dry rub
In a small mixing bowl, combine 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 teaspoon freshly ground black pepper, and 2 tablespoons light brown sugar, stirring until fully mixed. Rub this spice blend only onto the meaty sides and bottom of the pork, avoiding the top skin layer to preserve crispiness. Set the seasoned pork on a wire rack over a baking sheet, and rest uncovered in the refrigerator for 1 hour to let flavors penetrate and skin dry further.
Prep roasting pan
Once the pork has rested, adjust your oven rack to the lower-middle position, and preheat the oven to 160°C (325°F). Scatter 2 quartered yellow onions and 8 crushed garlic cloves across the bottom of a heavy roasting pan, then pour in 60ml apple cider vinegar and 120ml low-sodium chicken broth to create a steamy cooking environment. Place a wire roasting rack inside the pan, elevated above the liquid and vegetables.
Slow roast covered
Set the seasoned pork shoulder skin-side up on the rack in the prepared roasting pan. Cover the pan tightly with a double layer of aluminum foil, crimping edges firmly to trap steam inside. Roast at 160°C (325°F) for 2 hours and 45 minutes, until the meat gives easily when pierced with a fork in the thickest section, away from the bone.
Crisp the pork skin
Carefully remove the hot foil from the pan (stand back to avoid burning from escaping steam). Increase oven temperature to 220°C (425°F). Roast the pork uncovered for 25 to 30 minutes, until the skin is puffed, deep golden-brown and crispy across the entire surface, and the meat’s internal temperature reaches 93°C (200°F) on an instant-read thermometer.
Rest and pull meat
Transfer the roasted pork from the pan to a clean wooden cutting board, and tent loosely with a single sheet of aluminum foil. Let the pork rest for 20 minutes to allow juices to redistribute evenly through the meat, preventing dry servings. Pull the tender meat apart with two forks, discarding large hard fat chunks, and spoon reserved pan drippings over top to serve.
Tips
2.If small sections of skin start to darken too quickly during the high-heat crisping step, cover those spots with tiny pieces of foil to prevent burning while the rest of the skin crisps.
3.For extra flavor, toss the pulled pork with a splash of pan drippings and an extra tablespoon of apple cider vinegar to brighten the rich, savory taste.
OMG this pork shoulder came out so crispy I could hear the crunch across the whole backyard! Cooked this for my weekend cookout and everyone was asking for the recipe. Game changer for my summer rotation, no more sad pulled pork with soggy skin for me.
Made this for Sunday family dinner and my kids devoured it! Even my super picky 7 year old asked for seconds, which is basically a miracle in my house. I served it with coleslaw and baked mac and cheese, total comfort food win.
As someone who grew up eating my grandpa’s pork shoulder in rural Alabama, I was skeptical a random internet recipe could measure up. Color me impressed! The skin was shatteringly crisp, the meat was juicy all the way through, and the seasoning hit exactly that classic southern note I was craving. Will be making this for our church potluck next month.
Wait, quick question—if I make this this coming Sunday, will the skin stay crispy if I store the leftovers for weekday lunches? I’m trying to mix up my meal prep so I don’t eat boring chicken breast every single week.
SO good. Brought this to our neighborhood block party a couple weeks back and it was the first dish gone, I’m not even kidding. People were picking at the last of the crispy bits straight out of the pan before I even could get a serving utensil on it. 10/10 would fight a neighbor for the last piece again.
Followed the recipe exactly but my skin didn’t get nearly as crispy as everyone’s pics look? It was still tasty, but I was really chasing that crunch everyone is raving about. Did I mess up the temp maybe?
I’ve been making pork shoulder for 60+ years and tried this recipe on a whim when my grandson sent it to me over the weekend. I’ll admit, I adjusted the salt a tiny bit to match my taste, but the slow roast method for the crispy skin is better than the trick I’ve been using for decades. My whole family raved at Sunday dinner.
Used this pork to make carnitas tacos for taco night last week and *chef’s kiss*. Crisped up the shredded meat a little more in a cast iron after pulling it, loaded it up with cilantro, onion, lime, and salsa verde. My roommate said it was better than the taco shop down the street, high praise.
Quick question for anyone who’s made this—my grocery store only had an 8lb pork shoulder, not the 6lb the recipe calls for. How much extra time should I add to the roast to make sure it cooks through and the skin gets crispy? Don’t wanna mess this up for my game day watch party!
Made this for my partner’s birthday dinner last weekend since he’s obsessed with all things southern food, and he said it was better than the pork shoulder he had on our trip to Charleston last year. Win for girlfriend points! The crispy skin alone is worth every minute of cook time, no shortcuts worth taking here.
Wait, 3 hours 40 minutes total cook time? I always thought pork shoulder needed to cook for like 8+ hours to be tender, was fully expecting this to be tough. But nope! Fall apart tender, crispy skin, perfectly seasoned. I have no idea how this works so fast but I’m not complaining, perfect for a weeknight dinner if I pop it in the oven right when I get home from work.
I added a little smoked paprika and a pinch of cayenne to the rub to give it a tiny kick, and y’all—it slapped. Did a little apple cider vinegar spritz every 45 minutes while it roasted too, kept the meat so juicy. 10/10, great base recipe to tweak to your own taste.
Made this last night with roasted sweet potatoes and green beans, and even my teen who’s going through that ‘I hate all home cooked food’ phase went back for a second helping. The only thing I’ll do different next time is make a double batch, because we had zero leftovers for my husband’s lunch today. Oops!
Tried cooking this on my charcoal grill instead of the oven with indirect heat, and it came out insane. Got a little extra smoke flavor, the skin was just as crispy as the oven version, and I didn’t heat up the whole house in 110 degree Arizona heat. Win win.