Pork shoulder normally takes up a whole afternoon of cooking, but I really don’t like smelling the pork all day and getting hungry, so I opt to cook it overnight. I generally have a game plan of 9-10 hours that I’ll be cooking it for, so I just keep that in mind for what time I should put it in the oven for when I get up in the morning. You definitely don’t want to rush the cooking process. Slow and low will allow for the fat and connective tissues to render down properly, essentially basting the whole shoulder as you cook it. This results in incredibly tender and juicy pork once you’re finished.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:

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Ingredients:
8 pounds bone-in, skin-on, pork shoulder
3 ½ tablespoons salt
2 teaspoons oregano
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Nutrition Summary:
This makes a total of 20 (6 oz.) servings of Crispy Skin Pork Shoulder. Each serving comes out to be 461 Calories, 36.7g Fats, 0.2g Net Carbs, and 30.3g Protein.

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