Skin side UP! …

Comment on Super Crispy-Skinned Slow-Roasted Pork Shoulder by Malcolm Bedell.

Skin side UP!

Malcolm Bedell Also Commented

Super Crispy-Skinned Slow-Roasted Pork Shoulder
So glad to hear it, Kristi!

Super Crispy-Skinned Slow-Roasted Pork Shoulder
Thank you so much! It’s so great to hear someone loves this recipe as much as we do. We have a party planned for Labor Day, and I honestly can’t decide whether to fire up the smoker, or just do my pork shoulders in the oven.

Super Crispy-Skinned Slow-Roasted Pork Shoulder
So glad to hear it worked out! This recipe truly is the gift that keeps on giving. It may have even replaced smoked pork shoulder as my go-to for big gatherings.

Recent Comments by Malcolm Bedell

How to Make Refried Beans
That’s dumb.

Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
What an annoying comment on a blog post. No doubt, you feel safer writing on websites instead of interacting in person? Did you go out of your way to make this comment as laughable as possible? Come on dude, quit wasting your efforts writing to strangers and Make some content of your own; quit being so scared.

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I appreciate your willingness to go to bat for your favorite frozen dinner, but if you’ll notice, I never actually offered a review of this product. The photos were presented without comment, as I noted in the introductory paragraphs.

Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
You’re lame and unnecessary.

Huevos Rancheros with Chorizo Refried Beans
Welcome to our world, Courtney. Send me your mailing address at, and I’ll make sure you get that tortilla press for Mother’s Day. Thanks for reading, and for trying our stuff!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.