PATRICK’S LECHON SA HURNO (Filipino crispy pork shoulder, for eight)
1 whole (about 8 to 10 pounds) pork shoulder with skin on
½ cup vinegar (optional)
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon pepper
1.Score the skin at half inch intervals with a sharp razor. Rub salt, garlic powder and pepper all over the meat. Refrigerate, uncovered and skin side up, overnight to chill.
2. With paper towels, pat down surfaces of meat to dry completely. Arrange on a roasting pan fitted with a rack.
3. Roast on a preheated 200* oven for about 4-1/2 to 5 hours. Increase temperature to 320* and continue to cook for 1-1/2 to 2 hours, or until the meat is cooked through and browns. Increase the temperature to 430* and continue to cook for about 30 to 40 minutes, or until the skin is very crisp.
.4. Remove from oven and allow to rest for 10 to 15 minutes before slicing.
adapted from kawalingpinoy.com