Crispy Skin Steam-Roasted Pork Shoulder with Italian Salsa Verde

Susan Vu
Susan Vu
November 15, 2022
Bone-in, skin-on pork shoulder is a cut of protein that, when cooked properly, can yield very tender meat with ultra-crispy skin. For this recipe, the skin is actually cut off and removed from the pork shoulder itself. Since the skin is separated and the fat is more exposed, this helps the fat right underneath the skin to render more evenly on top of the meat as it roasts (almost basting the meat in its own fat as it cooks). The Anova Precision Oven slow-roasts the pork with a touch of steam to ensure that the meat stays moist and juicy. Then, while the meat rests, the heat is cranked up and the skin is returned to the oven to crisp up and become shatteringly crunchy. It is paired with a bright and herby Italian-style salsa verde that helps to cut through some of the meat’s richness. The recipe makes enough salsa verde to be generously drizzled over the sliced pork, but it can easily be doubled if you want extra sauce to serve on the side. While most butchers should carry bone-in, skin-on pork shoulder, sometimes this particular cut can be hard to find at grocery stores. This recipe also works with a skinless pork shoulder, with or without the bone. The pork shoulder will cook at the same oven temperature and have the same internal temperature (the timing will vary depending on size), but you would skip the final step of crisping up the skin.
Prep Time
Cook Time
Crispy Skin Steam-Roasted Pork Shoulder with Italian Salsa Verde
1 (2)
⅔ cup plus 2 Tbsp
extra-virgin olive oil, divided
½ cup (26g)
coarsely chopped fresh flat-leaf parsley leaves
¼ cup (10g)
thinly sliced fresh chives
2 Tbsp
fresh lemon juice, plus more to taste
1 Tbsp (3g)
finely chopped fresh oregano leaves
1 Tbsp (3g)
packed finely grated lemon zest
1 Tbsp (11g)
capers, drained and finely chopped
2 cloves
garlic (6g), minced, plus 4 cloves (12g), thinly sliced
2 to 3 (8 to 12g)
anchovies packed in oil, drained, and finely chopped
¼ to ½ tsp
red pepper flakes
Kosher salt and freshly ground black pepper
1 (7- to 9-lb)
bone-in, skin-on pork shoulder

1. Make the Salsa Verde

In a medium bowl, combine 2/3 cup of the olive oil with the parsley, chives, lemon juice, oregano, lemon zest, capers, the minced garlic, anchovies, and red pepper flakes. Stir to combine, then season to taste with salt. Cover and let the salsa verde sit at room temperature while you cook the pork shoulder.
Make the Salsa Verde

2. Remove Skin

Use a very sharp boning knife or Chef’s knife to carefully cut the skin away from the pork shoulder in one large piece. An easy way to do this is to start cutting the skin at one corner until you are able to lift that flap of skin up. Use it to help guide you to cut the remaining skin. Lay the skin fat-side-up and trim away any excess fat on the skin, leaving an 1/8-inch-thick layer at the very most. Cut slits in a crisscross pattern on top of the skin, being careful not to cut all the way through.
Remove Skin

3. Add Garlic and Season

On the pork shoulder, trim away any visible pockets of fat on the meat. Excess fat on the meat will cause the oven to become overly smoky. In a small bowl, measure out 3/4 teaspoon of salt for every pound of pork. Crack a generous amount of freshly ground black pepper into the salt and stir to combine. (The mixture should look heavily speckled with pepper.) Use the tip of the knife to cut 3/4-inch-deep incisions on all sides of the shoulder meat then insert 1 to 2 garlic slices into each incision. Rub the remaining 2 tablespoons of olive oil onto the top side of the skin and on all sides of the shoulder. Season the pork skin and the shoulder all over with the salt and pepper mixture.
Add Garlic and Season

4. Insert the Probe

Place the skin back on top of the pork shoulder and transfer to a rimmed baking sheet. Insert the probe into the thickest part of the pork, making sure to avoid the bone. Set aside at room temperature while you preheat the oven.
Insert the Probe

5. Preheat the Oven

Sous Vide Mode: Off
Steam: 20%
Temp: 300°F
Heat: Rear

6. Cook

Transfer to the oven, attach the probe, and cook until the probe reaches the set internal temperature, about 3 hours. Periodically check on the pork and spoon out some of the excess fat into a bowl (save for a later use or cool completely and discard). A thin layer of fat on the baking sheet is fine, but too much will cause the oven to become smoky. As the pork shoulder cooks and shrinks, the meat and the skin’s placement might need to be adjusted; don’t be afraid to move it around as needed.
Sous Vide Mode: Off
Steam: 20%
Temp: 300°F
Heat: Rear
190°F Probe Target

7. Remove from the Oven

Remove the baking sheet from the oven, remove the probe, and rest the pork shoulder for 30 minutes.

8. Adjust the Oven for the Skin

Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Rear

9. Crisp the Skin

While the pork is resting, remove the skin from the pork shoulder and place it on a quarter sheet pan fat-side up. When the oven reaches temperature, transfer the skin to the oven and cook until the fat side becomes golden brown and the edges of the skin start to become puffy, 4 to 6 minutes. Use a large spatula to carefully flip the skin and continue to cook until the skin side is puffed, deeply golden brown, and very crispy, 10 to 15 minutes total. Watch the skin closely while it is crisping since it can go from browned to burnt very quickly. Remove from the oven and rest along with the pork shoulder. The skin will continue to crisp up as it rests.
Crisp the Skin
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Rear
00:10 Timer

10. Taste the Salsa Verde for Seasoning

Give the salsa verde a good stir and taste for seasoning. It should be acidic and deeply savory; if needed, add more lemon juice and/or salt.

11. Serve

Cut the pork shoulder against the grain into thick slices and transfer to a large serving platter. Drizzle the salsa verde over the meat. Use a knife or your hands to break the skin into bite-size pieces and scatter over the meat and salsa verde. Serve immediately.
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