cross-posted from: https://sh.itjust.works/post/42551295

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.

  • Kit@lemmy.blahaj.zoneEnglish
    5·
    7 days ago

    I misread this as “Jennifer Lopez” and was deeply impressed that a celebrity singer/actress had such incredible cooking skills.

  • RBWells@lemmy.worldEnglish
    3·
    7 days ago

    So like reverse sear? I do this with ribs, low and slow then broiler, but oh my kids love a big hunk of pork, usually I do in the slow cooker but I guess low oven could be a set-it-and-forget it thing too.

  • FeelzGoodMan420@eviltoast.orgEnglish
    7·
    7 days ago

    Looks amazing but holy fuck, 8 hours? That’s so God damn long lol. Would need to start this at like 7am in a Saturday.

    • sprite0@sh.itjust.worksOPEnglish
      7·
      7 days ago

      8 hours minimum! sometimes with a big one it needs a couple more, then the crisping of the skin takes another 30. It only takes 5 minutes to clean and salt and pepper the meat and set it up though so i’ll usually do these at 7:30 to 8am and it’s fine for dinner at 5-6.

  • OminousOrange@lemmy.caEnglish
    5·
    7 days ago

    I use this method for beef roasts too. Low heat to desired internal temp then blast it before serving for that nice sear on the outside. One thing to limit smokiness is to drain any pan drippings prior to the sear, or just use a new pan.

      • Fredselfish@lemmy.worldEnglish
        5·
        7 days ago

        Yeah it’s called The Wok. I got the first as a gift. Definitely had to buy the second one when I saw it in Barnes and Noble. Good thing too it was the last copy.

          • Fredselfish@lemmy.worldEnglish
            3·
            6 days ago

            Have you done anything with the book? I skimmed it but haven’t put it to use yet. For the first one we use mostly for the egg recipe. I done few others but damn those ingredients list are long as hell. But everything we tried turned out great.

            • iamanurd@midwest.socialEnglish
              3·
              6 days ago

              The beef and broccoli recipe is other worldly. The velvetting of the beef with baking soda makes all of the difference in the world. I need to dive deeper, but I feel like I stumbled into perfection with the first recipe. 😅

            • dumples@midwest.socialEnglish
              3·
              6 days ago

              The best thing about The Wok is that he has a large section at the front about what brands to get for all of the various sauces you will need. I went to the Asian grocery store by my house and got almost all of them. I spent like $100 on sauces the first time but have used them for years. Now its a few bucks as I refresh the ones I use the most. I recommend it

          • Fredselfish@lemmy.worldEnglish
            2·
            7 days ago

            It’s great, not as awesome as the first, but if you have a wok like I do. Its a great book to have on the shelf.

            • sprite0@sh.itjust.worksOPEnglish
              2·
              7 days ago

              i have access to an induction stove now so i’m going to have to take another look, thank you!

              • OminousOrange@lemmy.caEnglish
                2·
                7 days ago

                I’ve got an induction stove too and found it’s just not quite the same as a flame for wok cooking. There’s a much more noticeable boundary between really hot and not so hot. It’s fine for smaller recipes but a little less flexible once that bottom area fills up.

                I prefer using the side ceramic burner “sear zone” on my outdoor grill because some of that heat carries up the sides of the wok, and any smoke from the high heat is kept outside the house.

                I would recommend the book though. There are many recipes that can use different cooking vessels. Even a stainless steel fry pan can get the job done on induction.

                • sprite0@sh.itjust.worksOPEnglish
                  2·
                  7 days ago

                  thanks so much for the tips! I have had success with kenji’s fried rice on an old coil burner stove in cast iron so i bet I could make it work now. Mmm now i want fried rice

  • Ioughttamow@fedia.io
    4·
    7 days ago

    Planning on making this again soon. Just pulled the pork out of the freezer a bit ago. I like to make the mojo sauce to use with it