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Slow cooking Pork shoulder for the first time - help!

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should I keep the skin on? I know skin will add flavor and maybe even crisp up to add crunch, but should I leave all of it?

Any other guidelines or general rules of thumb on this?

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  1. Score it. Leave it on. Remove it while still hot.

    1 Reply
    1. re: Dirtywextraolives

      Agree with this advice. I did my first pork shoulder last week and failed to remove the skin while it was hot. Once it cools, it is basically super-glued on. :(

    2. When cooking low and slow, I will tell you to remove it, so you can hit the shoulder with rub, and get a good bark on there. If you keep it on, it will not really get crispy, and when you remove it there will be no seasoning beneath.

      If you did a cuban thing, at higher temp, you would crisp up the skin.

      4 Replies
      1. re: woodburner

        Agree with you to a degree.....I don't think one ever achieves a bark in a slow cooker, just too moist of an environment. But yes, overseas on to a point, as the liquid tends to keep things bland.

        1. re: Dirtywextraolives

          Slow cooking, not slow cooker. Presumably this is in the oven. Trim the fat cap to no more than 1/4 inch, scoring it well. Use a dry rub all over, including the cap, making an effort to get the seasonings into the knife cuts. Blast with high heat at the end to crisp whatever fat remains.

          1. re: greygarious

            Oh well, that's completely different! Here's one I did with the skin on. I believe I left it in a low oven for about six hours. It was 6.5 lbs.

             
            1. re: Dirtywextraolives

              Cannot go wrong with this recipe http://www.gastronomydomine.com/?p=93 Best pork ever! However, blow drying the skin does definitely make you feel/look a little odd! Very much worth it in the end though.

      2. How are you cooking it?

        1. I am getting ready to cook my own pork shoulder. This is the recipe I am going to try-

          http://www.kevinandamanda.com/recipes...

          1. Here are a couple of threads with simple directions...and pictures so you can know what to expect. Although the first thread is for Porchetta, there's a Pork Shoulder at the bottom of the thread.

            http://chowhound.chow.com/topics/887174

            Boneless Boston Butt

            http://chowhound.chow.com/topics/849393