https://www.seriouseats.com/ultra-crispy-slow-roasted-pork-shoulder-recipe
Does anyone have experience making this ahead of time? Ideally, I make it a day or two ahead of time, stopping after the eight hour roast, and before the twenty blistering. I would like to take the roasted shoulder and using a plastic bag, give it an ice bath and then into the fridge, on a wire rack to dry it. On the day I’m serving, I’d take it out a couple hours and let it get to room temperature. I want to finish it using indirect heat on a propane grill.
In the directions, Kenji says the roast can rest up to two hours after the long roast. Is there substantial difference between two hours and two days? Am I going to mess up my chance to get crackling skin?
The other question is can I sous vide rather than slow roast and get similar results? Thanks in advance!
by jasonabaum
1 Comment
I’m not a culinary stable mopper, much less a wizard… The insane value of liquified connective tissue relies on being liquid. I’d assume you’d to reheat the entire mass. The skin usually becomes hydrophilic and sucks moisture out of the air, that may lead to unplanned for outcomes.
The idea of sous vide though… I wonder if holding it at 250 for hours after cooking has occurred and then crisping would work? I think holding it overnight at 250 and finishing it day of makes sense.
Can you test it before committing?