Ultra-Crispy Slow-Roasted Pork Shoulder
Slow-roasted bone-in pork shoulder gives you deeply seasoned, shreddable meat with crackly blistered skin for a low-fuss centerpiece.
Prep 10 min · Cook 8 hr 20 min · Total 9 hr 55 min · Makes 12 servings
Ingredients
- 1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total
- Kosher salt and freshly ground black pepper
Directions
Move the oven rack to the center and heat the oven to 250 degrees F (121 degrees C). Cover a rimmed baking sheet with heavy-duty aluminum foil, then nestle a wire rack into it. Lay parchment paper over the rack. Coat the pork generously with salt and pepper on every side, then set it on the parchment. Slide it into the oven and roast until a knife or fork pushed into the side and turned meets barely any resistance, about 8 hours total. Take the pork out and loosely cover it with foil. Let it sit at room temperature for at least 15 minutes and up to 2 hours. Turn the oven up to 500 degrees F and let it preheat. Put the pork back in the oven and roast until the skin blisters and puffs, turning it every 5 minutes, about 20 minutes total. Pull it from the oven, cover it loosely with foil, and let it rest for another 15 minutes. Serve it by pulling pieces in the kitchen, or bring it to the table and let everyone choose their own meat and crispy skin, with sauce on the side.