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?

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3 Comments

robertgreen6mo ago

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

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thomas2756mo ago

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

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alicew686mo 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.

2