Comment on Super Crispy-Skinned Slow-Roasted Pork Shoulder by Christina V.
Perfect recipe! This is now my second time making this. Like a lot of the other posts I’ve always been scared to cook a pork shoulde, mainly because of the size. The first time I made it the skin came out too hard that it couldn’t be chewed. This morning it’s been in my oven since 9am and I made cuts in the skin and stuffed it with garlic. Hopefully this time the skin will be edible.