Crispy Pork Shoulder
Crispy Oven-Roasted Pork takes a few hours to make, but it is so worth the effort! It's ultra-tender with super crispy skin that's perfect for everyday dinners or special occasions.
Servings: 16 Servings
Calories: 585kcal
Ingredients
- 1 whole (about 8 to 10 pounds) pork shoulder with skin on
- ½ cup vinegar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon 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 skin carefully, making sure not to cut through the meat as juices might bubble up during roasting, which can cause rubbery patches of skin.
- Roast uncovered as covering the meat will create steam and interfere with the crisping.
- For 4 to 6 pounds of meat, decrease cook time by about 30 minutes.
Nutrition
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