inspired by some recent posts, i made a slow roasted pork shoulder today. roasted at about 250 for 8 hours--though i think it could have gone even longer.
the meat came out tender and delicious (pork shoulder has such tasty meat) the skin, however, came out tough. it was bronzed and looked like it should have been crisp and delicious, but instead it was tough and soft.
I tried to score it before cooking, but could only sort of make jabs with my knife because it was so tough.
so, for next time, how do i get that yummy crispy roast pork skin? and can i salvage this one? i cut the skin off and put it in the fridge. can i roast it by itself tomorrow at high heat to make it crisp?