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Crispy Pork Shoulder

Crispy Pork Shoulder: The Juicy Roast You’ll Crave Forever

Discover the magic of Crispy Pork Shoulder, a flavorful dish with a satisfying crunch and juicy tenderness.
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Prep Time 30 minutes
Cook Time 6 hours
Resting Time 20 minutes
Total Time 6 hours 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 5 lbs Pork Shoulder Choose a high-quality cut for best flavor.
  • 2 tbsp Salt Adjust for lower-sodium needs.
  • 1 tbsp Black Pepper
For the Seasoning
  • 1 tbsp Garlic Powder Can be swapped with fresh minced garlic.
  • 1 tbsp Onion Powder
  • 1 tbsp Paprika Consider using smoked paprika for richer taste.
For the Roast
  • 2 tbsp Olive Oil Can use melted butter for an indulgent twist.

Equipment

  • Roasting pan
  • meat thermometer

Method
 

Step-by-Step Instructions for Crispy Pork Shoulder
  1. Bring the pork shoulder to room temperature for about 30 minutes and preheat your oven to 450°F (232°C). Score the skin in a crisscross pattern.
  2. Mix together salt, black pepper, garlic powder, onion powder, and paprika. Rub this blend over the pork shoulder, ensuring it gets deep into the scored skin. Drizzle olive oil over the meat and massage.
  3. Place the pork shoulder skin side up in the roasting pan and roast for 20-30 minutes at 450°F until the skin begins to bubble and turn golden brown.
  4. Reduce the oven temperature to 300°F (150°C) and slow cook the pork for 4-6 hours until the internal temperature reaches 190°F (88°C).
  5. Remove from oven and let it rest for 15-20 minutes before slicing.
  6. Carefully slice the pork shoulder and serve it with roasted vegetables or creamy mashed potatoes.

Nutrition

Serving: 1sliceCalories: 400kcalProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 500mg

Notes

Season the pork a day in advance for deeper flavor. Serve with roasted veggies or salad for a complete meal.

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