Dinner: Crispy Skin Slow Roasted Pork Shoulder

Ingredients

8 lbs. Pork Shoulder (bone-in, skin-on)
3 1/2 tbsp. Salt
2 tsp. Oregano
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder

Instructions

1. Completely wash and pat dry the pork. Leave on the counter-top for 2-3 hours to come to room temperature.
2. Once the pork has been dried and is coming to romm temperature (after a few hours), preheat your oven to 250F. Mix together all of the spices in a bowl.
3. Starting skin side down, pat the salt rub all over the pork to completely cover it. Once the bottom is done, flip and place on a wire rack that’s sitting over a baking sheet covered in foil. Spread the rub on all sides and top of the pork.
4. Once your oven is preheated and pork rubbed, place into the oven and bake for anywhere between 8-10 hours. I did 10 hours for my 8 lb. roast, but if you have smaller sizes or bigger sizes, you will have to adjust accordingly. You essentially want the internal temperature to be about 190F.
5. Remove the pork from the oven and cover with foil. Allow the pork to rest for 15 total minutes. Preheat oven to 500F.
6. Once pork is rested and oven to at 500F, remove the foil tent from the pork and place into the oven. We will rotate the pork every 5 minutes to allow for even cooking of the skin (YAY CRACKLINS’). There may be smoke that comes out of your oven during this process due to the fat that dripped off during the roast time burning. You can either open the window or remove this fat previous to putting into the oven.
7. Take the pork out of the oven and let rest for 15-20 minutes before slicing/digging in.
8. Serve up for family and friends alike – the pork should be completely tender, easily seperating from the roast by pulling the meat off with your fingers.

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