Thank you for make a video with the real sounds and not with the stupid annoying music.

Thank you sooo much for the DRY BRINE method, easier and less messy than the wet brine. And BTW - the pork is much tastier.

Can you leave it in the fridge longer than 24 hours?

If you can't remove the main bone by ✋🏻 then it not fully cooked

Que rico!!! Gracias.

Great video, just put mine in the fridge to dry brine. Thank you for keeping it simple and easy to understand!!

Good luck finding a pork should with the skin still on it in the USA. Even my German butcher does not offer them. Pork belly & (less common) pork knuckle. But they just dont let you buy pork shoulder with skin. (And no neck at all. What do they do with all the necks?

That looks so good, and the crunch 🤤

This recipe looks great, if I’m not using a pressure cooker how long should I cook the stock?

do you broil or bake at 450 at the end?

All Hale the Master.. You did however fail to mention that you obviously started with that perfectly cut / butchered pork butt.

I just want to say, I have used this video at least 10 times to remind me how to make pork shoulder. You make excellent videos!

I prefer mushroom based tare because I don't like the fishy taste of other tare. The added rock salt makes sense in your recipe. Thank you, your method became #1 for me

I have to go to a specialty butcher in order to get a skin-on roast. Even finding pork belly with skin on is not easy (tho some asian shops carry them).

People, you must prepare a real dry rub seasoned so your roast pork can have flavor. Please add the following seasoning to create a flavorful roast pork. 1. 2 spoons of garlic powder 2. 2 spoons of black pepper 3. 1 spoon of dry oregano 4. 8 crushed garlic nails 5. 1 spoon of salt Mix well and please make wholes all over the pork roast to ensure the dry rub seasons the roast throughout and inside. Then add vinegar to the skin on top only. Place to rest in the fridge overnight then preheat oven to 350. Bake for 3-4 hours. Wallah!

Will the black garlic oil be bitter?

Pork shoulder - $ 30, cooking for 8 hours in an oven $ 50. I was about to make an add for master card… saying priceless…but .. who the F is paying for the gas? Damn!!

To much salt

Que Lindo Bella Bella Bravo Bravo 👏👏👏

Dull knife. You need to get a Victorinox from the Bearded Butchers. (Edit): I think I'd brush it with honey before that final 15 minutes to crisp the skin.

Thank you for this. New sub here . Will be making this, this week.

I just want to know where she got that roast for under 10.00 dollars. I've checked all the stores in my city of El Paso and the cheapest one was 28.00.

You can cook it the same way with out the salt & vinger and lt will come out exactly the same way except it won't taste that it's over salty. Stung!

Nasty cook. Didn’t even wash the meat. No thanks plus the recipe sucks.

This reminds me of a traditional Bavarian pork knuckle. Search for, “Traditional Pork Knuckles - A typical Oktoberfest dish from Germany” here on KZbin

I want to use my probe thermometer. At what internal temperature do you consider this fully cooked?

That looks so good

I really do need to get my hands on that type of dish it looks so good

Exactly what I was looking for, it’s gonna be Sunday’s dinner. Was on sale for $.99lb. Can almost taste it now 😊 I’ll try spraying the crosshatched skin with vinegar before seasoning so it doesn’t wash off, especially the sides. But that’s just me. Thank you for sharing this, I can’t wait!!

Yum!!!

Besides listening to you crunch on the skin, (nauseating) how about cutting into the finished product, or pulling it apart to show the results. You missed the money shot.

Add oregano to the marinade and some citrus and you have classic pernil from the caribbean.

Drawn butter boo.

It's such a simple and easy recipe. Definitely going to try this one out.

Saved into my food recipes, also subscribed. I will definitely do this few days later. Right now, I have 2kg of beef chuck stew in my fridge for the next few days. Appreciate the video!

I would think that it's better to pour the vinegar on top FIRST and the salt later. That way, it'd not only not rinse the salt, it'd stick better to the meat. Just sayin'...

i do mine in the oven at 230* ... oven shuts off by itself after 12 hours ... when i wake up i remove from pot and shred ... has a nice bark and is amazing ...

$10? More like $45 where i am

just the best ending,

I saw they this said under 10 bucks, and I was like Um, no. Then I noticed it was posted 2 years ago. Democrat economics strikes again.

🤢

No.. the added ingredients 🤢

I would rinse that bad boy first,for sure!

Hi! Please. How would this recipe be different if I use a simple 3 pound simple regular boneless pork roast with a fatty snow cap? This picnic/shoulder cut is too weird for me.

real good

I know the kosher salt has a larger grain, but can regular salt be used?

Iono, I've watched Ricans and Dominicans cook this many times in person and vids and they use more season than just salt. I'm just saying..but to each its own as they say.

Great Presentation , no pepper, nothing but salt is quite interesting!

looks so good

Temp and how many hours? Looks yummy!!