https://www.seriouseats.com/ultra-crispy-slow-roasted-pork-shoulder-recipe

This recipe elevates a cheap cut of meat into something people can’t get enough of. It only takes a few minutes to prepare but gives you leftovers for days. Try to find a local farm and avoid the factory farmed pig if you can get it near you it really makes a difference in the flavor and is worth the extra money.

Don’t even think of cooking this unless you have a very strong ventilation fan that vents outdoors, and even then expect your kitchen to get full of smoke.

i recently got access to a stove with a convection oven and instead of 500° for 20 minutes rotating every 5 like in the recipe you can do 550° for 15 minutes in convection mode without opening the oven and receive identical results with far less smoke. Still more smoke than is reasonable though i have to take a shower every time i make it. The people love it though there isn’t a better way to make pork shoulder that I have tried.

Pairs really well with macaroni salad.

    • TwoBeeSan@lemmy.world
      10·
      1 month ago

      Kenji is the GOAT

      Perfect mix of science and approachability. Love his cooking YouTube.

      His potatoe recipe has been my go to “make a first impression” side dish. Divine

      • sprite0@sh.itjust.worksOP
        4·
        1 month ago

        agree, every one of the dishes i cook that makes people say wow are all his. i want to go to his restaurant so bad! I got his cookbook and i treasure it; the egg chart inside the cover is so handy too.

  • KittenBiscuits@lemmy.todayEnglish
    7·
    1 month ago

    Now I’m hungry.

    I usually sous vide pork shoulder, and this sounds like a lovely way to finish it up. I haven’t made one though in quite some time and maybe I need to fix that. Pork party, indeed!

      • KittenBiscuits@lemmy.todayEnglish
        2·
        1 month ago

        I would run mine somewhere between 24-36 hours. I have an old cooler that I use (don’t use one you actually like because the extended heat exposure warped the cooler walls some lol). I have a cheapo stick circulator that I picked up at Aldi for $25 over 10 years ago. I haven’t seen the sense in getting a Joule or fancy set up.

        I cover the cooler with aluminum foil because plastic wrap would not hold up. Then I blanket my little DIY pork bath in a beach towel to help cut down on evaporation loss.

        The recipe that I used before suggested broiling it to finish. But like you, I now have a wall oven that can do convection. So I’d like to try it at 550 and see how that turns out.

        • sprite0@sh.itjust.worksOP
          2·
          1 month ago

          $25 seriously that’s dope! Do you have a special vacuum sealer to be able to fit a whole pork shoulder in? ty for these tips i may have to pull the trigger on this soon.

          • KittenBiscuits@lemmy.todayEnglish
            2·
            1 month ago

            Maybe I haven’t bought truly massive “butts”. 😅 They fit in my 11" vacuum sealer roll (also from the Aldi aisle). I shop in Lidl more now but I still see circulators and vacuum sealers in the middle aisles every so often.

            • froh42@lemmy.world
              3·
              1 month ago

              Aldi, Lidl - are you in Germany? Do you use the Aldi/Lidl pre-packed meats for this, or do you get that from another source?

              • KittenBiscuits@lemmy.todayEnglish
                2·
                1 month ago

                I am in Virginia. My Lidl has good traffic but isn’t crowded, so I don’t come home cranky like I do from the big American grocery stores. I primarily go for the meat section (and the fun random household goods section) but it has enough of my other regular products that I can usually keep my other store visits down to once a month. It feels like I’m shopping while on holiday in Europe. And let’s not forget they stock wayyyy better chocolate.

  • MysteriousSophon21@lemmy.world
    3·
    1 month ago

    Pro tip for the smoke issue - try putting a shallow pan of water on the bottom rack during the high-heat portion, it reduces smoke by like 70% and doesnt affect the crispiness at all.

    • sprite0@sh.itjust.worksOP
      1·
      1 month ago

      hmm i’ll try that; if you can see the roasting pan in the picture has a tray under the rack the roast sits on and i have tried putting water in that and it didn’t change anything. I’ll try it in a completely separate pan though god i hate the smoke it takes so long to clear.