Ultra Crispy Slow Roasted Pork Shoulder

Tired of making the same old same old night after night? Looking for a delicious dinner inspiration?  I was and when I saw pork shoulder at the market, it took me back to this incredible pork dish we had at Barcelona in DC and knew I had to give it a go.

Aside from taking hours to roast, it   was incredibly easy to make and turned out to be one of the best things I’ve ever cooked…give it a try! Oh yeah and the skin, it’s super duper crispy & delicious just like at Barcelona.


1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total

Kosher salt and freshly ground black pepper


  1. Adjust oven rack to middle position and preheat oven to 250°F.

  2. Line a rimmed baking sheet with heavy duty aluminum foil (see note) and set a wire rack inside it. Place a piece of parchment paper on top of the wire rack. Season pork on all sides liberally with salt and pepper and place on parchment paper. Transfer to oven and roast until knife or fork inserted into side shows very little resistance when twisted, about 8 hours total.

  3. Remove pork from oven and tent with foil. Let rest at room temperature for at least 15 minutes and up to 2 hours. Increase oven to 500°F and allow to preheat. Return pork to the oven and roast until skin is blistered and puffed, rotating every 5 minutes, about 20 minutes total. Remove from oven, tent with foil and allow to rest an additional 15 minutes. 

If your family is like mine and can’t help but hover around the kitchen as the smell starts to engulf the house, let them start picking in the kitchen or, just bring it to the table and let them pick the meat and crispy skin themselves, dipping into sauce of their choice on the side.

Let me know how it turns out or, if you have a better recipe.

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