Comment on Super Crispy-Skinned Slow-Roasted Pork Shoulder by Steve Kotsopoulos.
Tried this today/tonight…The crispy skin came out as advertised. But 8 hours were nowhere near enough at 250 to render the entire pork shoulder spoon-tender. That which was tender was delicious. The rest is back in the oven for another 4 hours at 300.
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How to Make Buffalo Wings
Malcolm – I’ve had good luck with oven-roasting wings @ 425 for ~45-50 minutes, without the hassles of frying. Wings are the perfect food! Thanks for an amazing food blog (& recipes).