The Best Crispy Baked Pork Shoulder
The Best Crispy Baked Pork Shoulder Recipe - delicious baked pork shoulder for pulled pork with a crispy crunchy crust - makes the best pulled pork ever!
Servings: 8 people
Cost: 35
Equipment
Ingredients
- 1 pork shoulder 8-10 pounds
- 1 tsp fresh cracked pepper
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp adobo seasonings
- 1 tsp smoked paprika
Instructions
- With the oven rack in the middle of the oven, preheat oven to 450 degrees F.
- Line a baking sheet or roasting pan with foil.
- Set a wire cooling rack or roasting rack over foil lined baking sheet or roasting pan.
- Season pork liberally with salt, pepper, garlic powder, adobo seasonings, and paprika.
- Place seasoned pork on rack and place in oven.
- When crispy crust has formed, about 30-40 minutes, reduce temp to 250.
- Roast until you can easily pull meat by gently twisting with a fork when inserted into pork shoulder, about 7 more hours.
- Remove pork from oven and tent with foil.
- Preheat oven to 500 degrees F.
- Let oven fully preheat.
- 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.
- When pork is crunchy around all sides, after about 20 minutes, remove from oven, tent with foil, and let rest for 20 minutes.
- Pick/shred/pull pork meat and serve immediately.
- Store leftovers in an airtight container or plastic bag for up to six days in the refrigerator, or up to four months in the freezer.
Nutrition
Calories: 209kcal | Carbohydrates: 1g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 396mg | Potassium: 490mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
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