Can this technique be used with other cuts of pork? …

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

Can this technique be used with other cuts of pork? Or does it need a fat cap? I love pork but tend to gravitate toward the darker meat sections that seem much more flavorful, tender and juicy to me. I saw a recipe recently for a beef roast cooked at a very low temp for a very long period of time. I tried it and it was more evenly medium rare throughout the roast which was great but it lacked a great “crust” since you weren’t supposed to brown it before cooking. You seem to have solved that dilemma, at least for a pork roast! Can’t wait to try it!!!

That picture is killer, too! Since I am a very visual person, it was a deal cincher…lol!

Recent Comments by Dianna

Sage and Sausage Stuffing
Ooops, I forgot to mention that I also add chunks of mushrooms to the mix!

Sage and Sausage Stuffing
I’m sorry but a sourdough sausage stuffing is REALLY the bomb!! Please try it next time and let us know if there is any comparison! I usually add a can of sliced waterchestnuts, some poultry seasoning and regular Jimmy Dean sage sausage as well as one sweet and hot Italian sausage. It is absolutely the best dressing I have ever made. We use this stuffing with our fried turkey but I’m sure it would be good with turkey cooked any way you like most. I can’t stop drooling just thinking about it!

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.