Crispy Pork Shoulder
Crispy Pork Shoulder made easy in the oven and without deep-frying. Golden and crunchy on the outside and moist and flavorful on the inside, it's like making your own roast pig at home!
Servings: 16 Servings
- 1 whole (about 8 to 10 pounds) pork shoulder with skin on
- 1/2 cup vinegar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
With a knife, pierce the skin a few times. 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 in a preheated 180 F oven for about 4 1/2 to 5 hours. Increase temperature to 320 F and continue to cook for about 1 1/2 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.
Remove from oven and allow to rest for about 10 to 15 minutes before slicing.
Serving: 236g | Calories: 585kcal | Carbohydrates: 0.3g | Protein: 38.2g | Fat: 46.2g | Saturated Fat: 16.1g | Cholesterol: 161mg | Sodium: 589mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin C: 3.3mg | Iron: 2.2mg