This crispy roast pork is perfect when eaten plain or piled high on top of a sandwich. Perfectly seasoned and totally delicious.
We all look for ways to save time during the week, so we can get a delicious dinner on the table fast.
One way to make meal-planning easier is to make a big roast at the beginning of the week, and use it for different meals.
This crispy roast pork is so juicy and versatile, I love using it in a Cuban sandwich, or in my crispy roast pork panini with rapini and spicy sauce.
You really can’t go wrong!
And with this crispy roast pork, the oven does all of the work for you.
You’re going to love how versatile, and delicious, this roast pork is!
Ingredients for crispy roast pork
- Bone-in skin-on pork shoulder – The bone and the skin both help keep this pork roast luscious and juicy.
- Salt and pepper – Keeping the seasonings simple here, because we want to be able to use this pork throughout the week in different applications. I personally think it’s important to use good quality kosher salt for this recipe.
This roast is perfect for making at the beginning of the week, and portioning out for recipes later on.
After the crispy roast pork is done, let cool to room temperature and pull the meat off of the bone.
Portion shredded or sliced pork into airtight containers, and either store in the refrigerator for up to 4 days, or place in the freezer for up to 2 months!
This roast would absolutely make a handsome centerpiece for any dinner party.
Storage and leftovers of roast pork
Put any leftover roast pork into airtight containers, and store in the refrigerator for up to 4 days, or store in the freezer for up to 2 months.
To reheat from frozen, place in the refrigerator the night before, and then microwave on high, covered loosely with a wet paper towel, for 3-4 minutes or until heated thoroughly.
More pork recipes
- Love stir-fry? Try my Spicy Garlic Pork Stir Fry.
- Craving sweet and savory? Try my Skillet Pork Tenderloin with Plums.
- Want to use your Instant Pot? Try my Instant Pot Pork Chile Verde.
- Looking for something with pasta? Try my One Pot Cheddar Cajun Pork Pasta.
- 6 pound bone-in skin-on pork shoulder
- Kosher salt
- Fresh cracked pepper
- Preheat the oven to 250 degrees F.
- Line a rimmed baking sheet with foil, place a wire rack on top, and lay down a piece of parchment paper.
- Rub the whole roast heavily with salt and pepper.
- Lay the roast on the parchment paper and let slow roast for 6.5 hours.
- Once the roast is fully cooked remove it from the oven and let rest while you heat the oven to 500 degrees F.
- Once the oven reaches 500 degrees F put the roast back in the oven and rotate the pan every 5 minutes. This will help crisp up the skin.
- When the roast is crispy remove it from the oven and let it rest for at least 10 minutes.
- Slice and devour!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 68mgSodium: 104mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 18g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.