Perfect crispy crackling on a low-and-slow roasted juicy pork shoulder picnic. Comment 👉 “recipe” and I’ll send you the recipe lickety split.Note: You can do this with any pork roast that has a rind and fat layer. The most common of these at my local stores is the picnic. If you instead have a loin with a rind, only cook it to 135°F. Let it rest. Then do the high heat for the crackling, and make sure the pork gets to at least 145°F internally.https://cookthestory.com/roasted-pork-shoulder/#pork

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