Originally published on Facebook in August 2018
We are working our way up to doing an oven roaster sized pig, but for now I’m experimenting with a few different recipes and techniques- utilizing a quartered oven roaster weighing about 4.25 lbs.
This first recipe was for slow cooked crispy pork shoulder, it roasted all day long at 250 F after being rubbed down on both sides with sea salt and cracked black pepper. Then back into the oven to crisp the skin at 500 F! This is the first time I’ve ever successfully achieved crispy pork skin on a roast, so I am pleased!
Check out the recipe, here: https://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html
We *may* be able to offer oven roasters this holiday season, also commonly known as “suckling pig”, although our oven roasters will be 4-5 months old. Also known as “Porcelet” or “Maialino”
The deep red meat color and marbling is something that comes with age in our pigs. Younger pigs will always have paler meat! It is still incredibly tender, however!