This recipe is a super simple way to slow roast a whole pork shoulder and get crispy skin in the oven. It makes a lot of food to feed a crowd, or to have leftovers for the week and it costs less than $10.
Stay tuned for more videos on recipes using this roast pork shoulder!

Ingredients
Whole pork picnic shoulder, skin-on, bone-in ~8 lbs
3 Tbsp kosher salt
3 Tbsp sugar
3 Tbsp white vinegar

Directions
1. Pat the pork picnic shoulder on all sides dry with paper towels.
2. Cut slits into the skin but avoid cutting into the meat. Cut the other direction to make a cross pattern
3. In a small bowl, mix the salt and sugar together.
4. Rub the salt/sugar mix onto the meat. Be sure to rub all sides of the pork. The roast is big so be generous.
5. Place it onto a roasting pan with a rack, skin side up. Brush white vinegar onto the pork skin. This will help with crisping the skin.
6. Refrigerate overnight. Leave it uncovered to allow the pork to dry out.
7. The next day, preheat the oven to 275°F. Remove the pork from the fridge (the skin should be dry by now) and slow roast the pork for 8 hours in the oven.
8. After 8 hours, remove the pork and preheat the oven to 450°F. The pork should be fully cooked at this point, but the skin won’t be quite crispy just yet.
9. Once preheated to 450°F, roast the pork again for 10 to 15 minutes or until the skin is crisp. Add foil or water at the bottom of the roasting pan to avoid burning and help with clean up

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