Crispy Boiled Pork Shoulder: Juicy Inside, Crunchy Outside
Nutritional value per serving
Calories350kcal
Carbs1gram
Fat22gram
Protein30gram
Ingredients
- Pork shoulder (bone-in, skin on) - look for fresh, firm, and pinkish meat with a clean smell.1.5 kg
- Salt - fine sea salt works best for seasoning.2 tbsp
- Black pepper - freshly ground for better flavor.1 tsp
- Garlic cloves - fresh, plump cloves without sprouting.4 piece
- Bay leaves - dried, aromatic leaves.2 piece
- Water - enough to cover the pork in the pot completely.n/a n/a
This recipe teaches you how to cook pork shoulder by boiling it until tender and then crisping the skin to achieve a perfect balance of juicy meat and crispy texture. Boiling the pork shoulder gently cooks it through and renders the fat, making the meat succulent and easy to shred or slice. Finishing with a quick broil or pan crisping transforms the exterior to delightfully crunchy. This method is beginner-friendly, uses simple ingredients, and requires basic kitchen tools. The total cost of ingredients is approximately $12 USD / €11 / £9 / ₹900. This dish offers about 350 kcal per serving, fits well in a balanced diet, and is easy to moderate in fat depending on trimming. Preparation and cooking take about 2 hours. Food safety is emphasized, including cooking pork to an internal temperature of 71°C (160°F) to ensure safe consumption. The dish is perfect as a main course and suitable for serving with various sides.
Preparation instructions
Prepare the Pork Shoulder
1Rinse the pork shoulder under cold water and pat dry with paper towels. Score the skin with a sharp knife in a crisscross pattern about 0.5 cm deep. This helps fat render and skin crisp later. Rub salt thoroughly all over the pork, especially into the skin and scored cuts. Season with black pepper.
Boil the Pork Shoulder
2Place the pork shoulder in a large pot. Add garlic cloves and bay leaves. Pour in enough water to cover the pork completely. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
Simmer Until Tender
3Simmer the pork shoulder uncovered for about 1.5 hours, occasionally skimming off any foam or impurities. The pork is cooked when a meat thermometer inserted into the thickest part reads at least 71°C (160°F). The meat will be very tender.
Drain and Dry the Pork
4Carefully remove the pork shoulder from the water, draining well. Pat the skin very dry with paper towels. This step is crucial to achieve crispy skin.
Crisp the Skin
5Preheat your oven broiler or grill. Place the pork shoulder skin-side up on a baking tray lined with foil. Broil for 10-15 minutes, watching carefully and turning the tray if needed, until the skin puffs up and turns crispy and golden brown. Alternatively, you can crisp the skin in a hot dry skillet on the stove.
Cooking Tips
1Use a meat thermometer to guarantee the pork is safely cooked to 71°C (160°F).
2Dry skin is key to crispiness—make sure to pat completely dry before broiling.
3Avoid cross-contamination by washing hands and utensils after handling raw pork.
4If you prefer, you can marinate the pork overnight with herbs and spices before boiling for added flavor.
5Let the pork rest for 10 minutes after cooking to redistribute juices for moist meat.
Equipment
- Large pot with lid
- Meat thermometer
- Sharp knife
- Baking tray
- Aluminum foil
- Tongs
- Paper towels
- Oven with broiler or stove top skillet
Shopping List
- [ ] Pork shoulder (1.5 kg) - Choose a fresh cut with skin on, preferably from a reputable butcher for quality.
- [ ] Salt - Fine sea salt gives even seasoning.
- [ ] Black pepper - Freshly ground for stronger aroma.
- [ ] Garlic (4 cloves) - Look for firm bulbs without green shoots.
- [ ] Bay leaves (2 pieces) - Available dried in most supermarkets.
Estimated total cost: $12 USD
FAQ
Can I use boneless pork shoulder instead?
Yes, you can use boneless pork shoulder, but cooking time may be slightly less. Check the internal temperature to ensure safety.
How do I know when the pork is fully cooked?
Use a meat thermometer; the internal temperature should reach at least 71°C (160°F). The meat should also be tender when pierced with a fork.
Can I skip the boiling step and roast directly?
Boiling helps ensure tenderness and juiciness, especially for tougher cuts. Roasting directly may result in less tender meat unless cooked very slowly.
How do I store leftovers safely?
Store cooked pork in airtight containers in the refrigerator within two hours of cooking. Consume within 3-4 days or freeze for longer storage.