How To Make Slow-Cooked Crispy Pork Shoulder
You only need two ingredients for this slow cooked pork shoulder that is tender on the inside while having a crispy, cracking skin on the outside.
Season the pork liberally with salt.
Put in a slow cooker skin side up.
Put on Low for 18 hours.
Scoop out the excess liquid and reserve.
Put the pork into a foil pan.
Once the pork is in the pan, peel the skin back and scoop out the unrendered fat.
Using a small spoon just scrape from the underside of the skin until a thin layer of skin is left.
Season the meat with more kosher salt.
Fold the skin back over the pork and discard all the fat.
Spoon off the fat off the reserved liquid and pour it into the foil pan.
Turn on the broiler on High.
Put the pork in on the top shelf. Look closely as the skin will start puffing and browning at this point.
Take it out once it gets a nice golden brown color.
- Calories: 535.24kcal
- Fat: 40.80g
- Saturated Fat: 14.15g
- Monounsaturated Fat: 18.17g
- Polyunsaturated Fat: 4.35g
- Protein: 38.96g
- Cholesterol: 161.03mg
- Sodium: 527.41mg
- Calcium: 34.25mg
- Potassium: 685.00mg
- Iron: 2.38mg
- Vitamin A: 4.54µg
- Vitamin C: 1.59mg
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