Start with Boneless Pork ShoulderFor this demo I used a boneless pork shoulder (sometimes also called a Boston blade roast or Boston butt) that weighed around 3½-4 pounds. Most butchers will tie the roast up into a nice, tight roll before selling it.
This is helpful because the roast cooks more evenly when it's tied up that way. It also discourages you from trimming off any fat from the top of the roast before cooking it. That fat adds flavor, moisture and crispiness, so leave it there!
To begin with, preheat your oven to 500°F. Next page >>