Sprinkle with the herbs and rub the mixture into the pork, getting into every nook and cranny. Pork shoulder is a bit better for cooking whole and slicing, whereas pork butt is perfect for making pulled pork and other recipes in which the meat is meant to fall apart. https://www.bbc.co.uk/food/recipes/roast_pork_crackling_and_90317 1 bone-in This water makes its way to the surface, cooling the meat by evaporation. As a result, it is flavorful but there is less fat marbling and the meat will be tough unless cooked correctly. You can see the inside bone poking through both ends. The best cooking methods for pork shoulder are braising or stewing, but it may also be fried or baked if it is made into ground pork. Temper, temper. Check out these five recipes Chowhounds swear by: 1. Sign Up Now › Follow. Located atop the front leg of the hog, the shoulder is often slowly cooked over smoldering hardwood and usually shredded. When shopping for a big hunk of pork shoulder to roast, you'll find the primal divided into two sub-primals: the butt (also known as Boston butt), from the upper part of the shoulder close to the animal's neck, and the picnic shoulder (or picnic roast), which is … This way it spends time with the fat cap both facing up, and down. We offer it skin-on and bone-in. Make sure that the pork is level, especially if it has the skin on (better crackling will develop). They are often used in Puerto Rican Pernil, but find limited use on most American tables. That’s just about everything you need to know about this cook except for the recipe itself! You want a bone-in, skin-on pork shoulder that’s at least 10 pounds. Preheat oven to 220C fan-forced (240C conventional). Choose a pork shoulder with pinkish-red color. 1 teaspoon pepper The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. When you look for your pernil, seek out pork shoulder. Transfer the pork to a big bowl (or brining bag) and pour the marinade over it. The marbled streaks of fat that run through it make it fall apart more easily once it's cooked to tenderness. Place the pork shoulder on a cutting board and score the skin with a sharp paring knife, making a cross-hatch pattern. Choisissez parmi des contenus premium Pork Skin de la plus haute qualité. Leaving the skin on the cut ensures that the entire layer of fat between the skin and the meat is left intact—none of that pesky trimming of fat has happened! ½ cup vinegar ▢ https://www.allrecipes.com/recipe/254165/spanish-roasted-pork-pernil Rub the spice mixture all over the pork, getting it into the crevices and nooks of the scoring. 1tablespoon of sea salt. US Department of Agriculture. Can you smoke a boneless Boston butt? No scoring – No need to score the skin. A big, wonderful cut of meat like a skin-on shoulder or leg is an amazing party meal. Going to make pulled pork today,pork shoulder you can buy in most supermarkets in the UK are half covered with skin/fat,i imagine the skin should be removed but thought id be sure and ask here first,thanks ! Roast Pork Shoulder. Rub the pork skin with the oil and sit the pork on a rack in a roasting tray. The pork shoulder (also called the Boston Butt or simply pork butt) is, of course, a classic BBQ meat. In fact, scoring can compromise crispy skin … PORK SHOULDER PICNIC WITH SKIN is commonly sold in local grocers here in the US. Sort by. For the skin, bake in the oven with the pork and cook flipping the skin on the baking sheet every hour or so, until crispy. Carefully make small cuts in the seam until the membrane pulls apart. Did you know, though, that there is an equally good cut at the other end of the hog? When pork is crunchy around all sides, after about 20 minutes, remove from oven, tent with foil, and let rest for 20 minutes. It is great for slow roasting for long period of time. A first step for braising or roasting the pork shoulder is to sear it either in a frying pan or under the broiler. 1. The scoring allows for rendered fat to bate the roast as it cooks and, because the skin will harden while cooking, it makes for easier slicing later on. 30 comments. pepper; Low or no-sodium chicken broth; Instructions. The pork shoulder is a primal cut from the shoulder of the pig. Scratchings, cracklings or chicharrones are examples of cooked pork skins, but the only difference in the three is the number of times the skin is cooked. If roasted, pork shoulder needs to be covered and have liquid in the pan for most of the roasting time. Find the seam/muscle membrane that runs from one end of the bone to the other and use your fingers to separate and pull the meat apart. Set the pork on the rack and pour the wine into the pan. Pork shoulder is a triangular cut from the area just above the front leg of the pig. report. 4 sprigs of parsley. 25 cloves garlic (about 2 heads), peeled. Pork Shoulder Recipes. 10 garlic cloves, lightly crushed (no need to peel), Cranberry sauce, cornichons, and whole grain mustard (for serving). https://www.allrecipes.com/article/cook-pork-shoulder-roast Belly skin and leg skin are commonly used because of the thick layer of fat underneath the skin. This pork roast recipe sounds like a real beauty, and I will be trying it soon in order to test out my new chef-alarm. Both, however, are great cut up and used as stew meat and in chili. Traditionally, cuts labeled pork shoulder (including picnic shoulder) are from the thinner, triangle-shaped end of the shoulder whereas the pork butt or Boston butt is from the thicker, more intensely marbled end above it. Once the shoulder is cooked, crank up the heat on your oven to 500° F and cook the pork for about 15 minutes, until the skin is golden and crispy. Fresh pork shoulder should be kept in the refrigerator and cooked within two to three days. Make sure you choose pork shoulder with the skin on, as this is what bubbles up to make that perfect crispy crackling. Use plenty of kosher salt. You can make it with shoulder, don't need the head. Ingredients ▢ lestblight | Sep 30, 2011 10:05 AM 13. In this oven cook, we encounter the same phenomenon. 4. You can place garlic cloves underneath the meat to even it out and achieve a level top surface. Pork shoulder is cut from the thinner end of the shoulder, contains slightly less fat, and can be better for cooking and slicing whole. When you need remarkable suggestions for this recipes, look no even more than this listing of 20 finest recipes to feed a crowd. The shoulder is an area (unlike cuts from the interior of the pig, like the loin) that sees a lot of activity when a pig is alive. This can be done in the oven or in a slow cooker. If you have done any BBQ, you are familiar with the dreaded stall. The downside is, the pork needs to cook in the oven for more or less 7 hours after sitting out in the fridge overnight to dry out. You can braise pork shoulder roast to serve in slices. 78% Upvoted. 2. The result is a sliceable roast that is tender—but not falling completely apart—and is still juicy. If you don’t have a rack, put it straight in the roasting tray. To prepare a skin-on roast like this, it is best to score the skin. Read the Pork skin and bone left over from shoulder- USES? save. Add pork to oven and let skin puff and get crispy - rotate every five minutes to make sure you get an even blister around the pork shoulder. If you are using the whole cut, be sure to take it out of the refrigerator 30 minutes prior to cooking. 1 tablespoon salt ▢ You will commonly find this cut boned and rolled, but roasting on the bone helps keep juicy, just be aware to buy a big enough piece. Carve the pork roast in the scoring lines for convenience and serve with tart pickles and mustard to help cut the fatty richness of the dish. https://www.recipetineats.com/pork-shoulder-roast-with-crispy-crackling It is recommended to leave the layer of skin and fat intact on the opposite side to prevent the roast from drying out as well as for presentation. You can either use a pork shoulder with the bone in for a more delicious and flavorful dish, although it takes longer to cook. Note that both are from the front limbs, not the hindquarters. Stews? share. Insert the probe from a ChefAlarm into the deepest part of the pork. Pork rinds or pork skin is commonly consumed as a snack, in which it is fried or roasted on pork fat. 3/4 cup vegetable oil. Remove the pork shoulder and let it rest for 20 minutes, then shred the meat from the bone with two forks. Removed from the oven and let rest for 15 to 30 minutes. Use your ChefAlarm to tell you when you get into the stall and then cook the meat for about an hour in the stall. Pulled Pork. Score the pork shoulder fat cap/skin. Make sure that the pork is level, especially if it has the skin on (better crackling will develop). Skin-on pork shoulder/leg The pork shoulder (also called the Boston Butt or simply pork butt) is, of course, https://www.jamieoliver.com/.../6-hour-slow-roasted-pork-shoulder That shoulder is then typically broken down into two smaller, or sub-primal, cuts, ones that you’d typically see at the store—the pork butt, aka Boston butt, and the picnic shoulder, sometimes just called a shoulder. Instead we’ll cook into the stall, but not all the way through it. The meat should be very tender and easily pull away from the bone. 2 bay leaves. But there are things that you need to get right, especially when it comes to temperature. Note: A whole fresh ham can weigh upwards of 20 pounds, which is absolutely huge. Equally good—but rarely thought about—is a skin-on shoulder or leg of pork. You can place garlic cloves underneath the meat to even it out and achieve a level top surface. Traditionally, chicharrónes are fried in lard, but that can get a little stinky to do at … 12 Hour Roast Pork Shoulder, crackling, Puy lentils, parsley butter (serves at least 6) 1 boston but – about 10lbs, skin on . Pork shoulder will be more flavorful if you can find a heritage breed, but this will usually be found only at specialty butcher shops and farmers markets. boil it with pork for about 2 hours, then grind. 78% Upvoted . You can now stuff the roast with your favorite stuffing or roll and tie it for a boneless pork roast. Pork shoulder benefits from long, slow cooking that tenderizes it and melts the fat. Braised pork shoulder with skin and bone-in is a pretty common Chinese dish from a commonly found cut. Meanwhile, mix together the garlic powder, salt, and pepper. Get our free cookbook when you sign up for our newsletter. The Best Ideas for Bone-in Pork Shoulder Roast Recipe Oven. Sprinkle it all over the pork. If your butcher doesn’t have fresh ham on hand, ask for a whole shoulder with the skin on it. Let the pork sit at room temperature for 30 minutes to an hour. discussion from the Chowhound Home Cooking, Pork food community. They are equally good, but the leg is easier to carve because the bone in it is straight and easy to navigate. It is included in the picnic ham cut, which also has the leg bone. A large cut like this also takes a long time to cook, and that’s actually great for festive entertaining. Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw. Join the discussion today. Harder to find in many places is a skin-on pork shoulder. How to Stick to Healthy Eating Resolutions in 2021 Read If you can’t track down a pork … Place the pork roast on a rimmed cookie sheet, cover with plastic wrap, and allow it to chill in the refrigerator for at least 3 hours, but up to 3 days. Based on Bon Appétit’s Set-It-and-Forget-It Pork Shoulder Picnic is well layered with fat but not as moist and tender as Pork Belly. Deselect All. This simple Ultra-Crispy Slow-Roasted Pork Shoulder is “all you’ll ever need.” – Baskerville. Set the high-temp alarm on your ChefAlarm for, Place the roast in the oven and wait. It will take about 24 hours for 5 pounds of meat to thaw. When picking out a pork shoulder I look for one with a lot of skin because everyone is looking for he cracklin. Pork shoulder is the primal cut made up of the front leg, and containing both the butt and the picnic cuts. But the scoring has more benefits! This recipe calls for an oven at only 225°F (107°C)! Make Hog head cheese with it. Harder to find in many places is a skin-on pork shoulder. Avoid paler looking meat and blood spots on the skin, a pinkish-red colour with a little marbling will provide best results. Pork rinds or pork skin is commonly consumed as a snack, in which it is fried or roasted on pork fat. Garlic and herb-crusted slow-roast pork shoulder is the easiest piece of meat to eat for a week or to feed a hungry crowd. This is a shame, as they are equally fatty, collagen-y, and delicious when slowly cooked. https://www.greatbritishchefs.com/collections/pork-shoulder-recipes Skin-on pork shoulder/leg Harder to find in many places is a skin -on pork shoulder . Position the pork shoulder with the large skin side down and the broad side facing away from you. … Ground pork shoulder adds extra flavor to meatballs and meatloaf and is used in Asian dishes, including Chinese green beans with pork. You can put it in the oven in the morning and go about your party preparations without having to worry about it until later. Moist, tender slow-roasted pork shoulder becomes irresistible when its skin is bronzed and crackly-crisp. Log In or Sign Up to comment Posting Guidelines | FAQs | Feedback. A whole bone-in pork picnic cut can weigh 10 or more pounds. olive oil. Rub any exposed meat also. When the pork is browned all over, rotate the pork so the skin side is facing up, and place the lid on the pot. 4 sprigs of thyme. It also has great sweetness when it is cooked for a long time with adequate moisture. To remove the skin, start by turning the joint of meat over and cutting along one edge of the skin. Pork skin and bone left over from shoulder- USES? Reply. Preheat the oven to 350 degrees Fahrenheit. When it comes to making a homemade The Best Ideas for Bone-in Pork Shoulder Roast Recipe Oven, this recipes is constantly a favorite Pork skin is very high in collagen and it's the collagen that makes the jell for hog head cheese. Rub it well on all sides with the seasonings mix and place it in a roasting pan with a rack. Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw. With the entire layer of subcutaneous fat still intact, a large cut like this takes on an unctuous richness that is normally only found in pork belly or the point of a brisket. Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225 degrees F. Two small wood chunks should be added every hour to increase the smoke flavor. That thick fat layer brings treasured richness and flavor to the pork. Find the seam/muscle membrane … Put the dutch oven inside the oven, and let cook without moving for 7 1/2 hours, until the outside of the pork is deeply browned, and the meat is fall apart tender. Pull the skin away from the meat, slicing with the knife to help peel the skin … You can find pork shoulder at most grocery stores in the meat section, or at butcher shops. You can choose boneless cuts, which cook in a shorter period of time, or … hide. A boneless picnic shoulder often weighs between 5 to 8 pounds and may come in netting to keep it together. Pros. This is the deboned pork shoulder roast shown fat-side down. When you buy a pork shoulder, the skin and fat layer will be intact. Karen, Pat the pork shoulder dry with paper towels, then sprinkle with a liberal amount of salt and pepper on all sides, including the skin side. report. Pork is far leaner now that it was in past decades, but pork shoulder is higher in fat than pork loin. Reduce heat to 180C/160C fan/gas 4 and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Using a very sharp kitchen knife or a utility knife, score the skin of the pork in a crosshatch pattern. The fresh ham or picnic ham is just what its name implies: the top of the hind leg of the hog (the ham) that has not been cured or smoked. It is also called "picnic shoulder" or "picnic roast." But we don’t need to completely get through the stall for this cook, because we’re not trying to make pulled pork. You can use them interchangeably in most recipes, and some recipes will say to use either pork shoulder or pork butt. That thick fat layer brings treasured richness and flavor to the pork. Avoid paler looking meat and blood spots on the skin, a pinkish-red colour with a little marbling will provide best results. You can see the inside bone poking through both ends. Skin-on pork shoulder/leg. 5 black peppercorns. For this recipe, you will need a pork shoulder or a pork butt. 3/4 cup vegetable oil. It is separated from the loin between the first and second rib, and the front foot is removed above the joint, allowing a three inch shank. Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225 degrees F. Two small wood chunks should be added every hour to increase the smoke flavor. This thread is archived. Trouvez les Pork Skin images et les photos d’actualités parfaites sur Getty Images. Pro Tips for Roasting Pork Shoulder. 2 heaping tablespoons black peppercorns. Yes, we used a fresh ham for this, but you can also use a skin on butt, if you can’t find a fresh ham. Position the pork shoulder with the large skin side down and the broad side facing away from you. Reply celeste Jul 13, 2006 11:17 PM re: Melanie Wong Indeed, I'm heartened to know I have so many options. Rub it well on all sides with the seasonings mix and place it in a roasting pan with a rack. FoodData Central. Line a rimmed baking sheet with heavy duty aluminum foil (see note) and set a wire rack inside it. 1 whole (about 8 to 10 pounds) pork shoulder with skin on ▢ Remove the pork shoulder and let it rest for 20 minutes, then shred the meat from the bone with two forks. Allow the meat to rest out of the oven for at least three minutes before slicing. While crackling is one of my most favourite things, the skin doesn’t crackle in the slow cooker, so the first thing to is to remove the skin. Don’t wrap it, crutchlike, to get through the stall. Also known as "Boston butt" or "picnic shoulder," pork shoulder is an inexpensive cut of well-marbled meat that comes from the top portion of the front leg of the hog (despite the name "butt"). When the timer expires, remove the roast from the oven and allow it to rest for at least 30 minutes before serving. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] share. For longer storage, you can freeze it in airtight wrapping for up to six months. The unorthodox-but-absolutely-delicious spice mixture for this recipe is rubbed into the scores and onto the meat well before cooking, allowing the pork to absorb the flavors into both the flesh and the fat so that they become super flavorful when cooked. Note: try to not leave much of the spice mixture on the. Roast for 30 mins or until the skin begins to crackle, blister and brown. It’s a big piece of meat and can handle it. 10 whole cloves. Soups? In a spice grinder or blender, finely grind together the peppercorns, juniper berries, and coriander seeds. 1 8–10-pound skin-on, bone-in pork shoulder (Boston butt) or fresh picnic ham with skin on. For more details, see our, Slow Roasted Pork Shoulder Step-By-Step Photo Tutorial, Cuts of Pork: a Pig Diagram and Pork Chart, A Guide to Beef Roasts and the Best Ways to Cook Them, The Cuts of Pork from Shoulder to Baby Back Ribs. The stall occurs when the fibers of the meat tighten so much that they wring out their water. If time permits, leave it uncovered in the fridge overnight to dry out. Procure a Big Hunk of Pork. If you don't want to include the skin for crackling, you can trim it off. BBQ brisket comes to mind, as does home-cured bacon. And slow cooking is what we will do! Check the internal temperature and ensure that the pork shoulder reaches 145 F. While older instructions may say to cook it 160 F, this was revised by the U.S. Department of Agriculture in 2011. Ring in the new year with this hearty dish, cooked just right with a ChefAlarm thermometer and our best wishes. Pork butt, on the other hand, is cut from the thicker, fattier end of the shoulder, and excels in recipes like pulled pork where the meat is meant to be shredded. Jun 17, 2017 - With delicious crispy skin & flavorful tender meat, this pork shoulder picnic roast recipe is guaranteed to bring the wow-factor to any meal or gathering! I find that if some of the skin doesn’t cook enough even after you broil it, you can remove the skin and stick it under the broiler another minute or so, in one of those low tin cake pans and it crunches up nicely. Add MSG or Adobe mix to the rub and it will enhance all the other spices….pour a cup of white rum in the water tray in addition to the water and it will give the meat fragrance and help tenderize it….. That is a fresh ham not a skin on pork BUTT! Read on and learn about how to slow roast your way to perfection with the help of your ChefAlarm® thermometer. salt; 2 tsp. It is a relatively inexpensive cut often sold with the skin on and a layer of fat. Here are some of the best recipes using the pork shoulder cut that you can enjoy serving your family on any occasion. Flipping the Pork Shoulder. Updated April 1, 2019. A four-ounce portion of raw pork shoulder has 210 calories. Cooking it in ways that allow you to drain away the fat can be beneficial. At that speed, it takes about 10 hours to cook this roast. 10 sprigs of thyme, leaves removed and chopped. When pork is crunchy around all sides, after about 20 minutes, remove from oven, tent with foil, and let rest for 20 … Score the pork shoulder fat cap/skin. Line a rimmed cookie sheet with aluminum foil. save. Score the skin in a cross-hatch pattern. How can i use the skin ? hide. For example, after making a pork stew, refrigerate it overnight and skim off the fat before reheating and serving. (This could take up to 8 or 9 hours.). If the cut of pork means the skin is resting to the side (this can happen with a shoulder), you can lift off the skin place it on a small baking tray and return it to the oven. 30 comments. Mix with the sugar and salt in a bowl. It is best braised, cut up for stews, or used to make ground pork. A less common way to cook a pork shoulder, or any other large hunk of meat, is to flip the meat as it cooks periodically. 3. This pork roast is for slicing, and as such needn’t be cooked to the fully broken-down 203°F (95°C) that pulled pork must attain. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. 1 bone-in skin-on pork picnic shoulder (6 to 10 pounds) 2 tsp. Put the pork in a large roasting pan, skin-side-up. 25 cloves garlic (about 2 heads), peeled. Want to stay up to date with this post? Pork shoulder,skin on or off ? Read our, You can opt-out at any time. A bone-in pork shoulder, butt, or picnic roast is the way … Leaving the skin on the cut ensures that the entire layer of fat between the skin and the meat is left intact—none of that pesky trimming of fat has happened! How to Remove Skin From the Pork Shoulder. For this recipe, we used a 10-pound portion from the shank end of the ham—the part closest to the foot—with great success. This meat can stall for a long time. It is full of fat and collagen that both render at higher temperatures to create tender, juicy pork for pulling, chopping or even slicing. This crispy pork shoulder is very easy to make and requires almost no work. Raw pork rinds have high fat content, and frying cause the fat of the uncooked rind to render up until the point it shrinks considerably. Pork shoulder is a cut of meat that plainly tells you where it comes from—the shoulder of a pig's forelimb. It’s presentation-piece gorgeous with slow-cooker ease. As the terminology for pork shoulder can differ from place to place and butcher to butcher, ask to speak to the butcher for specifics if you want to ensure you are getting pork shoulder rather than pork butt. Remove the foil and continue cooking for 1 hour more, basting it with its own juices every 20 minutes. 4 cloves of garlic. Then place it in a covered pan that includes liquid (such as apple juice or water) to cook it low and slow. The good news is that pork shoulder is a great source of protein, with 19.7g per four-ounce portion. That same portion also provides plenty of B vitamins, including thiamin, riboflavin, B6, and B12, as well as minerals selenium, zinc, and phosphorus. I don't think you'll need to leave the City to find it, so no environmental worries! a triangular cut from the area just above the front leg of the pig. New comments cannot be posted and votes cannot be cast. 3 cups of Puy lentils (often called French lentils) 9 cups of water. Heat the frying oil. 10 whole cloves. Pat pork shoulder skin dry and smooth out any wrinkles as best you can. Leftover pernil is a must, my friend. Braised pork shoulder is good for slicing and serving. This could also result in a charred and crispy pork shoulder, and not in a pleasant way. Pork shoulder has meaty pork flavor and texture. Due to our current situation, I would rather use this than run to the Asian store which is quite far with no guarantee if I can get it. Looking for the best dinner recipes? Pork shoulder,skin on or off ? 2 heaping tablespoons black peppercorns. best. The long-duration salting that the roast undergoes thanks to the scoring and rubbing dry-brines the meat, too, which is even better for tenderness and flavor. Frying pork skin is also another method to make the typically hard texture of the pig skin to be tender and edible. It feeds lots of people and is so little hassle during cooking! This helps render the fat for crispy skin, makes for a beautiful presentation and also helps the marinade and salt penetrate the meat. Slow Roasted Pork Shoulder - Wicked Good Eats. garlic powder; 2 tsp. Preheat the oven to 275°F. Raw pork rinds have high fat content, and frying cause the fat of the uncooked rind to render up until the point it shrinks considerably. Low and slow roasting is key to melty pork shoulder with crispy crackly skin … 1 bone-in As we've covered before, "pork shoulder" is the umbrella term for the primal cut from the pig's forequarter, which includes the shoulder and foreleg. Once the shoulder is cooked, crank up the heat on your oven to 500° F and cook the pork for about 15 minutes, until the skin is golden and crispy. Put back into the pot and simmer until it dissolves. Dont want to throw away my bone and skin left over from the pork shoulder.. what are some tasty uses? Slow Roasted Pork Shoulder - Wicked Good Eats. Going to make pulled pork today,pork shoulder you can buy in most supermarkets in the UK are half covered with skin/fat,i imagine the skin should be removed but thought id be sure and ask here first,thanks ! When the heat reaches 225 degrees F (107 degrees C), place the pork shoulder, skin side down, on the void side of the grill and close the lid. Leaving the skin on the cut ensures that the entire layer of fat between the skin and the meat is left intact—none of that pesky trimming of fat has happened! For the pork shoulder, place it in the oven for 5 hours. Place the rosemary and cracked garlic in the center of the pan and set a rack in it. 2. When you want to use the frozen pork shoulder, allow it to thaw in the refrigerator. Combine 1½ tsp salt, 1 tsp pepper, all the fennel seeds and 1 tbsp olive oil in a small bowl, then rub all over the pork flesh (not skin). When the heat reaches 225 degrees F (107 degrees C), place the pork shoulder, skin side down, on the void side of the grill and close the lid. Make sure you choose pork shoulder with the skin on, as this is what bubbles up to make that perfect crispy crackling. To achieve the signature crispiness, choose pork skin with a minimum of 1/4 inch of fat attached. If you're feeling indulgent, remove the crackly skin, chop it roughly, and mix it with your pulled pork. I’m going to be frank here, removing the skin is not the most fun you will ever have – it’s a bit of a fiddly job. 1 teaspoon garlic powder ▢ Deselect All. Let the pork shoulder … Add pork to oven and let skin puff and get crispy - rotate every five minutes to make sure you get an even blister around the pork shoulder. Thanks. Score it deeply through the fat but try not to cut any of the underlying meat. Some foods are worth waiting for. I suggest using the largest piece of pork shoulder you can get to make it worth the time.