Perfect recipe! This is now my second time making this. …

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.

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.