Thanks! I had gone ahead and put it in …

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

Thanks! I had gone ahead and put it in skin side up; I’m glad I was right. It turned out great!

Kristi Also Commented

Super Crispy-Skinned Slow-Roasted Pork Shoulder
Hi, I know it’s been a while since the last comments, but I just recently found this post when I was looking for recipes for this cut. They’re often on sale very cheap where I live but I was never brave enough to try cooking one until I found this recipe. I’m trying it today, but when I got the meat out of the package, I suddenly realized, skin side up or down?? Or does it matter? If anyone sees this today, an answer would be great! Thanks!

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.