Update on that sticky pork shoulder skin issue

I started scoring the skin before the overnight dry brine instead of after, and it crisped up perfectly in half the time. Has anyone else had luck with a different method?

3 comments

3 Comments

robertgreen21d ago

My cousin swears by a light vinegar spray right before it goes in the oven. Says it helps the fat render faster.

thomas27520d agoOG Member

My uncle's secret for ribs is a similar acidic trick.

alicew6820d ago

That vinegar spray trick is interesting. I wonder if it works by lowering the surface pH. I've had good luck with a baking powder rub on chicken skin, maybe that would work for pork too. It pulls moisture out and makes it super brittle.