An elegant roast that’s super tender and moist with crispy, crackling skin. It’s an inexpensive alternative to lechon that is equally delicious and a perfect centerpiece to any celebration.
Course: Main Course
Author: Pam from PinoyBites
1whole pork shoulderbone-in ( about 8 lbs)
2teaspoonssea saltto rub on the skin
Dry Rub (for bottom and sides of meat):
1teaspoonground black pepper
2thai chilies or ½ teaspoon chili flakes
Cookie sheet with sides
Using a sharp knife, cut slits on the skin of the meat (1 cm intervals) until it reaches the fat. Be careful not to include the lean parts of the meat. Pat the skin dry with paper towels. Sprinkle and massage 2 teaspoons of salt all over the skin, including the crevices from the cuts.
Combine the ingredients for the dry rub and massage it to the lean parts of the pork (bottom and sides).
Preheat the oven to 425F. Position the oven rack on the 2nd slot from the bottom. Line a cookie sheet with aluminum foil (for easier clean up) then place the baking rack on top. Position the meat (skin side up) on top. Once the oven is preheated, place it inside the oven and roast for 20 minutes.
Without opening the oven door, lower the heat to 325F and continue baking for 5 hours. Baste the roast using the oil drippings (or just use cooking oil) every 30 minutes on the last 2 hours of baking.
Increase the heat to 400F and continue roasting for 10 minutes or until the skin is golden, blistered and you’ll hear crackling sounds. It will be very crispy when tapped.
Remove the roast from the oven and let rest for 15 minutes before carving. Serve with soy-vinegar-garlic dipping sauce, Mang Tomas sauce or atchara (pickled papaya).
* Leftovers, if any, can be warmed in the oven or fried for a few minutes. You can also use it in fried rice, to make sisig or as a sandwich filling.