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Jan 10, 2007 03:53 PM

Quick pork shoulder question

I have finally gotten around to trying the slow-roasted pork shoulder that's been killing me on this board for the past year or two. Picked up an 8-ish pound one for 99 cents a pound the other day. NOW - just to be clear here - do you take the skin off or not before roasting? I am not going to use my slow cooker, but plan to do it in a roasting pan in the oven for, like, 8-10 hours. I also gather it should not be covered, right?

Thanks, veterans.

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  1. Leave the skin on -- it will help to retain moisture and allow for the slow release of basting fat during the long cooking period. Just peel it back and tuck the onions underneath and recover. I made it without the onion once because I was lazy and it was still fab. I've also made it with a roast that came with no skin and it turned out fine.

    1. Just last week I roasted a bone-in pork shoulder. I trimmed all the fat that I could and prepared it with a spicey dry rub in the fridge overnight. The next morning I brought it to room temperature for a couple of hours, then roasted it, uncovered in a 250 degree oven for 8 hours. It was so juicy and and flavorful, it was hard for my family to stop picking at it while I tried to serve dinner.

      1. You can't go wrong with either skin-on or skin-off. The meat has a lot of fat anyway. For different flavors, try brining, marinating, or injecting, then dry rub with a mixture of sugar and spices. Mmmm... pork.

        1. If you leave the skin on, the skin will get crisp and be delicious (and much of the fat will render out, anyway). There is a Puerto Rican recipe called pernil, always made with the skin on, in which you poke the roast with a knife and insert a flavor mixture including garlic (Google pernil to see the various options; my coworker uses garlic, Adobo, a small amount of Sazon Goya, and some vinegar and oil to make a paste that is inserted in the slits and rubbed on the outside).

          I tried this for New Year's and it was quite good; it will be even better once I learn the vagaries of the oven in my new apartment.

          1. I always cook with the skin on then after it is done remove the skin, scrape off any excess fat on the back of the skin and put the skin back in the oven until very crisp. You got cracklings! Delicious sprinkled on some of the meat or in cornbread.