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Crispy Pork Shoulder

Crispy Pork Shoulder

Crispy Pork Shoulder is made easy in the oven and without deep-frying! It's golden and crunchy on the outside and moist and flavorful inside for the ultimate homemade "lechon" experience!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 (about 8 to 10 pounds) pork shoulder with skin on
  • 0.5 cup vinegar
  • 1 tbsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 0 Refrigerate, uncovered and skin side up, overnight to chill
  • 0 Bake, uncovered, in a preheated 180 F oven for about 4 ½ to 5 hours

Instructions

  1. With a knife, pierce the skin a few times, making sure not to cut through the meat.

  2. Pour vinegar over and massage on meat. Rub salt, garlic powder, and pepper all over the meat.

  3. Refrigerate, uncovered and skin side up, overnight to chill.

  4. With paper towels, pat down surfaces of meat to completely dry. Arrange on a roasting pan fitted with a rack.

  5. Bake, uncovered, in a preheated 180 F oven for about 4 ½ to 5 hours.

  6. Increase temperature to 320 F and Keep cooking for about 1 ½ to 2 hours or until meat is cooked through and browns.

  7. Increase temperature to 430 F and Keep cooking 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.

  8. Remove from oven and allow to rest for about 10 to 15 minutes before slicing.

  9. 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.

  10. Roast uncovered as covering the meat will create steam and interfere with the crisping.

  11. For 4 to 6 pounds of meat, decrease cook time by about 30 minutes.