8-Hour Porcelet Shoulder with Crackling
D'Artagnan | Yield: Serves 6-8
This simple method of slow-roasting with only salt and pepper highlights the clean flavor of our milk-fed piglet. Eight full hours in a low oven makes the meat meltingly tender and a quick blast under the broiler yields a deliciously crispy crackling.
- 1 Porcelet Shoulder
- Coarse salt & freshly ground black pepper
- Remove porcelet from the refrigerator 1 hour before you’re ready to cook. Preheat oven to 250 degrees F with rack set in the lower third position.
- Using a sharp paring knife, score the rind of the porcelet in 1” intervals, being careful to only cut through the skin and uppermost fat; rub all over with salt and pepper.
- Place the porcelet rind side up on a rack in a roasting pan filled with about 2 cups of water to catch fat drippings. Roast the porcelet, uncovered, until the meat easily shreds apart, about 8-8½ hours. Remove from oven and rest for about 30 minutes.
- Heat broiler to high. Place rested porcelet on a clean, rimmed baking sheet and broil until rind is blistered and bubbly, about 7-10 minutes. Watch this process carefully, rotating the pan as needed to prevent burning.
- Remove from the oven, rest for about 20 minutes then serve.