Skin on pork shoulder...

BigAsh · 09-03-2012, 02:47 PM

Did a 10 lb skin-on pork shoulder for a wine party I had on saturday (Italian-themed)...Boned it, stuffed it with minced onion, garlic, fennel seeds and rosemary....300 degree oven for about 5 hours, then ramped up oven to 500 for 20 minutes to crisp up the skin....and man, did it crisp up!!....pulled it and cracked up the skin with it...served it with a grilled veg salad with fig balsamic and sharp provolone...lots of Italian apps, cheeses, etc....24 bottles of wine later, successful party!!

09-03-2012, 02:47 PM	#1
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Skin on pork shoulder... Did a 10 lb skin-on pork shoulder for a wine party I had on saturday (Italian-themed)...Boned it, stuffed it with minced onion, garlic, fennel seeds and rosemary....300 degree oven for about 5 hours, then ramped up oven to 500 for 20 minutes to crisp up the skin....and man, did it crisp up!!....pulled it and cracked up the skin with it...served it with a grilled veg salad with fig balsamic and sharp provolone...lots of Italian apps, cheeses, etc....24 bottles of wine later, successful party!! __________________ Keith