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chopped crispy pork shoulder on a serving plate
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4.26 from 85 votes

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.
Prep Time10 mins
Cook Time7 hrs
Fridge-drying8 hrs
Total Time15 hrs 10 mins
Course: Main Entree
Cuisine: Filipino
Servings: 16 Servings
Calories: 585kcal


  • 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, 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 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 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. 


  • 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.


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