Crispy Pork Shoulder is made easy in the oven and without deep-frying! It's golden and crunchy on the outside and moist and flavorful inside for the ultimate homemade "lechon" experience!
Guys, I apologize. I know it's Lent season, and the last recipe you're probably searching for right now is a sinful slab of crispy pork shoulder. But look at this beauty below; so golden and crisp I can NOT wait to share!
I have many favorites (ginataang talong, pretty please!), but if I have to choose one of the almost 500 recipes we have on Kawaling Pinoy that I am extremely proud of, lechon sa hurno be the runaway winner. With crackling-crisp skin and super juicy meat, it's hog heaven in every morsel!
It's the crispiest, moistest lechon in my opinion and judging from your positive feedback in the comments, you all agree. And since many of you asked if the method will work on other cuts of pork aside from belly, I decided to experiment on pork shoulder and the answer is a resounding YES!
The pork turns out golden and crunchy on the outside and super moist and flavorful on the inside; It's like making your own roast pig at home!
What you'll need
- Skin-on pork shoulder- For the best results, skip the pork loin and choose pork shoulder with a thick cap skin. this cut is a leaner alternative to pork belly, but still has relatively good fat marbling to be juicy and tasty.
- Vinegar- softens the skin so it roasts in a light crisp and not a hard crunch; also helps dry out the skin
- Salt- draws out excess moisture for super crispy skin
- Garlic powder and ground pepper- adds flavor
This crispy pork shoulder is pretty effortless, but it does take a few hours to cook in the oven after sitting out in the fridge overnight to dry out. I suggest using the largest piece of pork shoulder you can get to make it worth the time.
The good thing is the roasted pork stays nice and crisp for hours, and you can enjoy it longer. Plus, you can use leftovers in a variety of recipes, such as ginisang munggo soup, sisig, or pinakbet.
Cooking tips
- Pierce the skin carefully, making sure not to cut through the meat as juices might bubble up during roasting which can cause rubbery areas.
- Refrigerate the meat uncovered and with skin side up, overnight to dry out.
- After marinating, pat the pork well with paper towels until very dry.
- Use a roasting rack to allow even heat circulation.
- Roast uncovered as covering the meat will create steam and interfere with the crisping.
- For a moist meat, let the roast rest before cutting for the juices to redistribute.
How to serve and store
- Crispy oven-roasted pork shoulder is delicious as an appetizer or main dish. Chop up into serving pieces and enjoy with lechon sauce, spicy vinegar, or toyomansi.
- Store leftovers in a container with a lid and refrigerate for up to 3 days or freeze for up to months.
How to reheat
Lechon loses its crunchiness over time, especially when refrigerated. To crisp up the skin again, reheat in a 375 F oven, turbo broiler, or toaster oven for about 8 to 10 minutes.
More crispy pork recipes
- Slow Cooker Lechon-this is an easy and convenient technique as it does not require any cooling in the fridge, and the crockpot does most of the work. The meat is tenderized in the slow cooker without added liquids and then finished off in the oven to crisp the skin. However, make sure not to overcook the pork in the slow cooker, or you'll end up with pretty dry meat.
- Lechon Kawali-this is the classic and most widely used way of making lechon. One thing I like about this traditional method is I can boil a huge batch at one go, store them in the freezer in resealable bags, and thaw and fry a piece or two when the craving hits. The major disadvantage, of course, is the obscene amount of oil needed for frying. And let's not forget the royal mess in the kitchen from the spluttering oil!
- Lechon sa Hurno- is the same technique I used for this crispy pork shoulder. It's mostly hands-off cooking as the pork tenderizes and roasts in the oven with hardly any tending. What's great about doing the lechon this way is you draw out a lot of fat from the meat, which will pool in the pan. However, cooking in the oven takes forever and a day, which is not always practical, especially during the hot summer months.
More pork recipes
Ingredients
- 1 whole (about 8 to 10 pounds) pork shoulder with skin on
- ยฝ cup vinegar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
Instructions
- With a knife, pierce the skin a few times, making sure not to cut through the meat.
- Pour vinegar over and massage on meat. Rub salt, garlic powder, and pepper all over theย meat.
- Refrigerate, uncovered and skin side up, overnight to chill.
- With paper towels, pat down surfaces of meat to completely dry. Arrange on a roasting pan fitted with a rack.
- Bake, uncovered, in a preheated 180 F oven for about 4 ยฝ to 5 hours.
- Increase temperature to 320 F and continue to cook for about 1 ยฝ to 2 hours or until meat is cooked through and browns.
- Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until skin is very crisp and a thermometer inserted in the center of the pork reads 145 F.
- Remove from oven and allow to rest for about 10 to 15 minutes before slicing.
Notes
- Pierce the skin carefully, making sure not to cut through the meat as juices might bubble up during roasting, which can cause rubbery patches of skin.
- Roast uncovered as covering the meat will create steam and interfere with the crisping.
- For 4 to 6 pounds of meat, decrease cook time by about 30 minutes.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Vicky says
Hi Lalaine. Can I cook this in a turbo oven? Iโm excited to try this.
Eman says
Hello do you cook this covered or uncovered
Lalaine Manalo says
Uncovered ๐
Charlie Christensen says
Looking good so far! Thank you for the recipe.
Lalaine says
You're welcome. ๐ Enjoy!
Ted A says
I've made this a few times and it's great! One issue I have is the grease drippings in the bottom of the pan always burn and smoke up the house. Any suggestions on how to prevent this?
Lalaine says
Hello Ted,
Yes, the drippings can really cause quite a smoke in the house especially since the pork shoulder takes hours to cook. One way to prevent this that I can think of is maybe lining the bottom pan with aluminum foil and then discarding and changing the foil halfway through the roasting time? I know this can be cumbersome, having to take the pork out of the oven and off the rack in between but it cuts the time the grease drippings are in the oven to burn.
Virna says
To prevent a smoke-filled kitchen, stack two aluminum plates beneath the roasting rack.
Lalaine Manalo says
Thanks for the tip!
Shay says
I just made this recipe for dinner tonight.
SMACK, right out of the park! So delicious, and perfectly crispy on the top. The center was perfectly cooked (don't know what that other comment is talking about) and juicy and tender and just delicious.
This was my first time ever making pork shoulder like this; so glad it was your recipe I came across ๐
Lalaine Manalo says
Hi Shay! Glad it worked out well for you. You're comment is making me want some at 4:35am!
Aileen says
Thank you so much for this recipe! I made it for our New Yearโs Eve celebration and the whole
family loved it! Very tender and the skin is so crispyโค๏ธ
Lalaine Manalo says
Hi Aileen! I'm glad your family liked it! I'm always excited for the holidays because of this recipe ๐
PJ says
Hello,
If I'm only using 4lbs, do I cut each time segment in half?
Thank you,
PJ
Aleta says
I made this recipe for Xmas dinner and it was a big hit. The skin was nice and crispy and the meat was moist and flavorful. Yes, it does take a long time to cook but itโs definitely worth it. I found the perfect roasted pork shoulder recipe. Thank you so much for sharing it.
Lalaine Manalo says
Hi Aleta! This recipe definitely is a Christmas favorite in my family. Glad it worked out great for you.
Cecilia Omaga says
Hi! I want to try this in a Turbo Convection Oven -Max Temp. is 400 deg.F or the Air Fryer.
Suggestion on how long to set time /temp.?
Recipe looks easy(?!) to follow ๐ Hope it'll come out great as am salivating just looking at the pix!
Lalaine says
Hello Cecilia,
Unfortunately, I haven't tried this in a convection oven so I am not really sure how to go about it. From what I know, though, convection oven has better heat so I'd probably cut down on the cook time. I think 400 F in a turbo is enough to brown and crisp up the skin.
Cecilia Omaga says
Wow!Am amazed,rather impressed @ how fast you've replied considering how busy you are w/ your Christmas prep.as well. Got my Pork shoulder & getting ready to try it w/your recipe.
Maligayang Pasko at Salamat!
Lalaine says
Hello Cecilia,
I always have my phone tied to my hip and I am almost always online ๐
I hope you enjoy it and Merry Christmas ๐
Josie says
Made this today following the temperatures and times recommended. I used pork belly and my guests and I were really pleased with the results. Thank you for sharing your method for making the perfect crispy-skinned pork. Ever grateful!
Lalaine Manalo says
Hi Josie! Thank you. Comments like these always make my day!
Laiza says
I tried this recipe again today and itโs as hit as always! ๐ thanks so much!
Lalaine says
Thank you, Laiza, for the feedback. I am glad the recipe works well for you. This is my favorite way to make "lechon" at home ๐
Laiza says
Omg, this recipe is a total hit! I was having second thoughts about 180 F i thought it was too long of a wait before we get to a higher temperature but the end result is a juicy and tasty meat and crackling skin! ๐ Thank you so much, now i know what to bring to the table when family is here. Xoxo
Lalaine Manalo says
Hi Laiza! I'm so glad that it worked out great for you. Your family will love it!
Jo Stef says
Trying for the first time today. I wasn't able to fridge overnight so I will report back and see how it turns out without the drying out overnight. Still following the same recipe, I am sure it will be delicious, just maybe not as crispy.
Lalaine Manalo says
Hi Jo! How did it turn out?
Elizabeth says
This is really awesome.. i tried it today, followed the ingredients and procedures to the end,, AND ITS WORTH THE WAIT.. this really good my friends love it and the first in the table thats gone except with the bone.. super, super love it.. thanks !!!
Lalaine says
Thanks for the feedback, Elizabeth! I am glad everyone enjoyed it!
Curious renee says
Hello how would the Reynolds oven roasted bag work with your recipe?
Lalaine says
I've never tried this with the bag so I am not sure how it would work. ๐
Villafranca says
I had my 6lb pork in the oven at 180ยฐ for 4 hours, and it barely looked cooked. Is that temperature correct? Kinda ruined my plans for the day...
Lalaine Manalo says
I'm sorry if the recipe didn't work well for you, but the directions state the time needed to cook the meat fully which is about 7 hours and not 4.
RL says
I have a 4.5 pound shoulder. What would be the best cooking time?
Lalaine says
I'd try 1 to 1 /2 hours less than the cook time specified in the recipe.