Ultra-crisp slow-roasted pork shoulder from The Food Lab: Better Home Cooking Through Science (page 655) by J. Kenji López-Alt

  • pork shoulder

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chimichurri sauce; Salsa verde; Peruvian-style spicy jalapeño sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JoanN on March 16, 2021

    My 8-pound boneless shoulder took 10 hours to get to an internal temperature of 180°F, which was what I was aiming for. Only blasted for 10 minutes instead of 20 because fat was bubbling in pan and it was all too difficult to maneuver in my Breville. Next time will blast in big oven. Pork shredded when I tried to slice it. Texture was absolutely perfect for pulling. Never had better. Even flavor, with only salt and pepper, was wonderful. Skin, although blasted for only half the time, was still super crispy. This will be my go to for pulled pork from here in.

  • dzant on February 03, 2021

    AMAZING!

  • rionafaith on November 03, 2018

    This took all day but was super delicious with insanely crispy skin. I chose not to line the pan with foil as I thought I might make the pan sauce described in the headnote, but after pulling it out of the oven that would have been impossible as all the drippings had totally burnt onto the pan. In the final crisping stage, my oven had trouble staying up to 500 degrees with me opening the door to rotate the pork every 5 mins, and also my oven isn't big enough to fit a half-sheet pan in lengthwise so rotating was extra hard, but it just took a little more time. The end result surprised me a little though because while it was tender enough to pull cleanly off the bone while cutting, it still held its shape and was definitely a roast rather than pulled pork. I served this with the salsa verde from the same book.

  • chawkins on June 08, 2017

    The skin did get ultra crisp, the pork was moist and tender and still sliceable and delicious. My picnic shoulder was just under 8 lbs and from the write-up, I was expecting the pork to be fall off the bone tender after being in the slow oven for eight hours, that I could easily make pulled pork out of it, that is not the case.

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