The food lab better home cooking through science ( PDFDrive ) 807

SERVES 8 TO 12 1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds Kosher salt and freshly ground black pepper Adjust an oven rack to the middle position and preheat the oven to 250°F Line a rimmed baking sheet with heavy-duty aluminum foil (see Note above) and set a wire rack in it Lay a piece of parchment paper on top of the rack Season the pork liberally on all sides with salt and pepper and place on the parchment paper Roast until a knife or fork inserted into the side of the shoulder shows very little resistance when twisted, about 8 hours Remove the pork from the oven, tent with foil, and let rest at room temperature for at least 15 minutes, and up to 2 hours Meanwhile, increase the oven temperature to 500°F and allow to preheat Return the pork to the oven and roast, rotating the pan every minutes, until the skin is blistered and puffed, about 20 minutes Remove from the oven, tent with foil, and allow to rest for an additional 15 minutes Serve by picking the meat in the kitchen or just bring the whole thing to the table and let guests pick the meat and crispy skin themselves, dipping it into the sauce of their choice (see Note above) CROWN ROAST OF PORK So it’s holiday time again, and your little sister has adopted a pet calf, so beef’s off the menu; your mother can’t stand the aroma of lamb; and everybody’s sick of turkey What to do? Enter the crown roast of pork Pretty, presentable, and delicious, it’s the best pork option for those who prefer their pork a little leaner than, say, an all-belly porchetta (here), and who like it with the distinct chew and texture of a good meaty roast Q: What is a crown roast? ... adopted a pet calf, so beef’s off the menu; your mother can’t stand the aroma of lamb; and everybody’s sick of turkey What to do? Enter the crown roast of pork Pretty, presentable, and delicious, it’s the best pork option for those who prefer their... delicious, it’s the best pork option for those who prefer their pork a little leaner than, say, an all-belly porchetta (here), and who like it with the distinct chew and texture of a good meaty roast