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.

    • Fredselfish@lemmy.worldEnglish
      3·
      17 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.

      • dumples@midwest.socialEnglish
        3·
        17 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

      • iamanurd@midwest.socialEnglish
        3·
        17 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. 😅