Pork Shoulder Roasting: Pan Prep Essentials

Roasting a pork shoulder is a great way to get a delicious, juicy, and tender cut of meat. The key to achieving this is to cook it slowly at a low temperature, allowing the meat to become meltingly soft. This can be done in an oven or on a grill, and the pork shoulder can be cooked with the bone in or out, depending on your preference.

When roasting a pork shoulder, it is important to prepare the meat properly. This includes rinsing and patting it dry, as well as scoring the skin with a sharp knife to allow any spice rubs to soak into the meat. You can also choose to cut away some of the fat, or leave it on to keep the meat moist during cooking.

In terms of what to put in the pan when roasting a pork shoulder, it is recommended to use a roasting rack to elevate the meat. Adding a small amount of liquid to the bottom of the pan, such as low-sodium chicken broth, can help to create a moist environment and prevent the meat from drying out. This liquid can also be used to create a gravy to accompany the pork shoulder.

Additionally, some recipes suggest adding sliced onions, beer, and chilli flakes to the bottom of the roasting pan to infuse extra flavour into the meat.

How to prepare the pork shoulder for roasting

The first step in preparing your pork shoulder for roasting is to decide whether to cook it with the bone in or out. Bone-in pork shoulder is said to yield a more flavourful dish, but boneless is also an option.

Next, you'll want to rinse the pork shoulder and pat it dry with a paper towel. If your pork shoulder has a thick layer of fat on the outside, you can cut all but a thin layer away. However, leaving the fat cap on while roasting will infuse the meat with fat drippings, keeping it moist and tender.

After that, score the skin with a sharp knife by making deep slashes in it. This allows the spice rub to soak into the meat. You can then apply a dry rub of simple ingredients like salt, pepper, garlic powder, and oregano to the exterior of the pork skin, thoroughly coating it.

Finally, place the pork shoulder on a rack in a roasting pan, fat-side-up, and add about a half-inch of low or no-sodium chicken broth to the bottom of the pan.

What to add to the roasting pan

When roasting pork shoulder, you can add several ingredients to the roasting pan to enhance the flavour and texture of the meat. Here is a list of things you can add to the roasting pan:

Chicken Broth

Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. This will prevent the meat from drying out and add flavour to the dish. You can also use the chicken broth as a base for your gravy.

Beer

Add a 12-ounce amber beer to the bottom of the roasting pan to add flavour to the dish.

Onions

Sliced onions can be added to the bottom of the roasting pan. Onions pair well with pork and will enhance the flavour of the dish.

Spices

You can add various spices to the roasting pan to infuse flavour into the meat. This includes garlic, salt, pepper, thyme, oregano, and chilli flakes. You can also make a spice rub by mixing these spices with olive oil and coating the exterior of the pork shoulder before roasting.

Vegetables

You can also add vegetables to the roasting pan, such as potatoes or other root vegetables. However, if you add vegetables, skip adding liquid to the pan as you want the vegetables to roast, not boil.

Anchovies

Anchovies can be used in the marinade and do not add a strong fishy flavour. They provide depth of flavour to the dish. If you don't have anchovies, you can substitute them with fish sauce, minced capers, or soy sauce.

Cooking time and temperature

The cooking time and temperature for roasting pork shoulder depend on the desired texture and appearance of the meat. Slow-roasting at a lower temperature for a longer period, say 7 to 8 hours at 225 °F, results in tender, juicy meat. However, it may yield floppy skin. For crispy skin, you can start with a low temperature of 250 °F for 8 hours, and then finish at a high temperature of 500 °F for 20 minutes.

On the other hand, roasting at a higher temperature of 375 °F for 3 to 4 hours will give you a crispy skin but may dry out the meat.

A middle ground could be to start at a high temperature of 450 °F for 45 minutes, and then reduce the heat to 325 °F for about 4 hours. This will give you a crispy exterior and a tender interior without drying out the meat.

The cooking time also depends on the weight of the pork shoulder. For a 10-pound bone-in pork shoulder, cooking for 7 to 8 hours at 225 °F is recommended. For a 4-pound pork shoulder, cooking for about 4 hours at 325 °F after an initial 20 minutes at 425 °F is sufficient.

Additionally, the use of a meat thermometer is recommended to ensure the pork shoulder is cooked to your desired level of doneness. For a juicy, tender roast, aim for an internal temperature of 170 to 175 °F. For a slightly less done roast, aim for an internal temperature of 185 °F.

Resting the pork shoulder

During the resting process, the internal temperature of the pork shoulder will continue to rise. You may see a 10-degree rise from when you remove the roast to when you shred it. It is important to ensure that the internal temperature of the meat does not drop below 140°F (60°C) unless you plan to refrigerate or freeze it. This temperature range is known as the "Danger Zone" as bacteria can multiply rapidly, increasing the risk of foodborne illness.

There are different ways to rest your pork shoulder. One method is to wrap the meat in aluminium foil or butcher paper during the last stages of cooking and rest it in the same foil. This helps the meat retain moisture and push through the "stall point", but it may affect the crispiness of the bark. Another method is to tent the roast with aluminium foil, which prevents the bark from getting chewy while allowing the meat to cool slightly faster. Alternatively, you can place the roast in a glass baking dish, either uncovered on the counter or in the oven set at the lowest temperature. This maximises the crunchy bark texture but requires close monitoring of the internal temperature.

To maintain the temperature of the pork shoulder during resting, you can use a Cambro (an insulated box) or a cooler lined with towels to trap the heat. For longer resting periods, you may need to add hot water to the cooler to prevent the meat from cooling too quickly.

How to get crispy skin

Dry the Skin

Start by patting the skin of the pork shoulder dry with paper towels. If time allows, leave the pork shoulder uncovered in the fridge overnight (even one hour helps). If not, pat it dry again before roasting.

Season the Skin

Drizzle the skin with oil and rub it all over with your fingers. Then, sprinkle the skin with salt, ensuring even coverage. Remember, salt will help create crispy bubbles rather than a hard, flat sheet.

Use High Heat

Starting the pork in a low oven of around 160°C breaks down the tough connective tissue. Then, finish the pork at a high heat of about 250°C to rapidly crisp up the skin. The high heat will cause the air and steam trapped within the skin to expand, creating millions of tiny bubbles and stretching the skin thinner. This will result in a permanent, crispy texture.

Level the Skin

During the slow roast, the pork shoulder may become warped, affecting the distribution of heat on the skin. To ensure even cooking, use scrunched-up balls of foil to prop up the pork and level out the skin.

Don't Cover the Pork

Roast the pork uncovered for the entire duration of cooking. Covering the pork creates a steamy environment, which is not ideal for achieving crispy crackling.

Frequently asked questions