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
Donna says
Hi. Have you tried it in an air frier yet? The reason Iโm asking is because I didnโt realize I wonโt have enough time to make it before our church service starts.
If I donโt cook it today, will it still be any good after 3-4 days?
Lalaine Manalo says
I haven't tried this method in an air-fryer unfortunately.
Tei_bg says
Will it yield similar result if i take off the skin? I have tried loads of time your recipe letchon sa hurno(which always comes outperfectly!) but this time i wanted to try a lean pork shoulder without skin but has a bit of fat in some parts of the meat.
Lalaine Manalo says
I haven't tried this recipe on pork cut without skin. I'm just worried it might turn out too dry without the cap of fat protecting the meat.
David says
What vinegar do you recommend for the recipe??
Lalaine Manalo says
I use palm vinegar but white distilled or apple cider should work also ๐
Amy says
I'm making this today, if I have a 12 pound pork shoulder should I increase the time it is in oven at 180 or add time additional time in oven at the 320 stage? So excited to have that crispy skin.
Kathy says
Hi. Can I use a dutch oven with this pork shoulder recipe?
Lalaine Manalo says
This recipe was tried and tested in the oven. I haven't tried it in a dutch oven.
Cheryl says
Are you marinating the pork in the vinegar overnight or just rubbing the vinegar on the meat?
Sherwood says
This morning, I will be roasting this on a gas grill using low, indirect heat instead of in the oven. Should that be okay? If my pork shoulder is 6 pounds, should I decrease cooking time a little? Thank you!
Lalaine Manalo says
I've never tried this on a gas grill so I wouldn't know the cook time.
Lee says
This looks like an AMAZING recipe that Iโm going to try. A question as I was planning it in my head; Is this a recipe that could be started on a grill/rotisserie and then transferee to the oven to get the skin crispy? I was thinking it could be grillied/roasted at a lower temp, the temp increased, and as the meat gets close to being done, transfer to oven at the higher temp for the last 30-45 to crisp up the skin. What would your thoughts be on this?
Lalaine Manalo says
Worth a try!
Jay says
I was just checking the recipe for cooking time in preparation for an event in a few months and thought I'd take the opportunity to leave a note. I've now cooked it three times and each time it was fantastic and easily the best pork shoulder I've ever made. Need to plan ahead and have the time for the prep and oven adjustments but other than that it's easy and delicious. Thank you!
Lalaine Manalo says
Thank you so much for taking the time to leave feedback. I am glad the recipe works well for you. Happy cooking!
Carlos Caling says
Hi! Can I use pork shoulder without skin on it? Thank you!
Lalaine Manalo says
The recipe works best with skin on.
Cheryl says
Hello,
Are you marinating the prom shoulder in the vinegar?? Or just rubbing the vinegar all over the meat??
Lalaine Manalo says
Just rub it all over the meat. ๐
Priscila says
You never mentioned if you cover the pork in the oven when cooking it. Do you or not?
Lalaine Manalo says
I am sorry for the confusion. The pork shoulder is cooked uncovered.
Kahren says
Hi. Your recipe sounds and looks delicious. I will give it a try. This might be a silly question, but... do I need to wash the pork shoulder and drain it before seasoning?
Thanks in advance for your help and time.
Lalaine Manalo says
Yes, wash well and drain well before seasoning.
Jamie Milla says
Hi, I am planning to use your recipe on Christmas Eve...and this will be my first try! We have other things that will need to be put in the oven, so I will follow your timeline, but will it be ok for it to come out of the oven and sit, covered with foil?? Or would it be better to shorten the cooking time, take it out, and then put it back in?
Thank you
Jamie
Arnold says
Do you cook this to a certain internal temperature of the meat or you just go by the time?
Lalaine Manalo says
I check it with a thermometer to make sure the internal temperature is 145 F. ๐
Dee says
Hi, is this something that I can make ahead of time and then re-heat? Or is there a way i can just start it in the oven and just finish off the last part the next morning? Coz I have a party morning of the next day but it is at brunch and there's really not much time for me to do this right before. Thanks!
Lalaine Manalo says
Yes, you can reheat it in the oven or air-fryer at 375 F for about 8 to 10 minutes.
belinda pandes says
I was only able to marinate it for 2 hours because I didn't have enough time to do overnight. The results are awesome. It was so crispy and most inside. Definitely a keeper. Thanks for the recipe.
Belinda
Jaz says
Thank you Belinda, i have the same issue right now so now i know it'll be just fine!๐high five!