Oven Roast Pork Picnic Shoulder - Easy, Crispy, Under $10
This recipe is a super simple way to slow roast a whole pork shoulder and get crispy skin in the oven. It makes a lot of food to feed a crowd, or to have leftovers for the week and it costs less than $10.
Stay tuned for more videos on recipes using this roast pork shoulder!
Ingredients
Whole pork picnic shoulder, skin-on, bone-in ~8 lbs
3 Tbsp kosher salt
3 Tbsp sugar
3 Tbsp white vinegar
Directions
1. Pat the pork picnic shoulder on all sides dry with paper towels.
2. Cut slits into the skin but avoid cutting into the meat. Cut the other direction to make a cross pattern
3. In a small bowl, mix the salt and sugar together.
4. Rub the salt/sugar mix onto the meat. Be sure to rub all sides of the pork. The roast is big so be generous.
5. Place it onto a roasting pan with a rack, skin side up. Brush white vinegar onto the pork skin. This will help with crisping the skin.
6. Refrigerate overnight. Leave it uncovered to allow the pork to dry out.
7. The next day, preheat the oven to 275°F. Remove the pork from the fridge (the skin should be dry by now) and slow roast the pork for 8 hours in the oven.
8. After 8 hours, remove the pork and preheat the oven to 450°F. The pork should be fully cooked at this point, but the skin won’t be quite crispy just yet.
9. Once preheated to 450°F, roast the pork again for 10 to 15 minutes or until the skin is crisp. Add foil or water at the bottom of the roasting pan to avoid burning and help with clean up #ASMR #cookingvlog
Butcher Paper:
Roasting Pan:
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[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
* Ingredients
300g (2 cups) All purpose flour
6g (1.5 tsp) Baking powder
2g (1/2 tsp) Baking soda
3g (1/2 tsp) Salt
1pc (55 g) Large Egg
15g (1 tbsp) Unsalted butter
130g (0.55 cup) Water
Oil temperature 190°C (375°F) --200°C (390°F)
Important tips
1. Because the baking powder will react when it meets hot water, so the water must be cold water.
2. After 10 minutes resting, knead and fold the dough to get a smooth surface. Shape the dough then rest at room temperature for 4 hours or keep it in the refrigerator overnight.
3. Make sure to sprinkle more flour on the mat to prevent sticking, roll it into a long strip and cut it into strips about 2.5-3cm wide.
4. Dip chopsticks in water and draw a line in the middle to make the middle stick together well. The sides should be separated to make the fried donuts look good.
5. The oil temperature control at 190 ° C (375 ° F) - 200 ° C (390 ° F), frying at high temperature
6. After the donuts float up, you should keep turning them over. When they are set and no longer expand, then do not turn them over and let them fry for a little longer on one side and then turn them over and fry the other side. In this way, the donuts will be more crispy. The butter in the dough can also makes the donuts more crispy.
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Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
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ttps://recipetineats.com/easy-yeast-bread-recipe-no-knead/