Picnic shoulder, 8 hours at 250F, 12 minutes at 500F. Have always loved shoulders in the crockpot but roasting for an entire day takes them to a whole other level, actually 2 levels: salt & pepper crust and at the 500F stage, the skin turns into savory crispy candy that is so rich, you can only have a bite or two of nirvana before reaching for your beer. The fries were essentially cooked in lard, fried at the end. These were obviously phenomenal. I love complex recipes with layers of flavor but sometimes it's about getting the most out of elementals. Looking forward to many pulled pork dishes in the next week or so.
