Skin side UP! …

Comment on Super Crispy-Skinned Slow-Roasted Pork Shoulder by Malcolm Bedell.

Skin side UP!

Malcolm Bedell Also Commented

Super Crispy-Skinned Slow-Roasted Pork Shoulder
So glad to hear it, Kristi!

Super Crispy-Skinned Slow-Roasted Pork Shoulder
Thank you so much! It’s so great to hear someone loves this recipe as much as we do. We have a party planned for Labor Day, and I honestly can’t decide whether to fire up the smoker, or just do my pork shoulders in the oven.

Super Crispy-Skinned Slow-Roasted Pork Shoulder
So glad to hear it worked out! This recipe truly is the gift that keeps on giving. It may have even replaced smoked pork shoulder as my go-to for big gatherings.

Recent Comments by Malcolm Bedell

Huevos Rancheros with Chorizo Refried Beans
Welcome to our world, Courtney. Send me your mailing address at, and I’ll make sure you get that tortilla press for Mother’s Day. Thanks for reading, and for trying our stuff!

How to Cook a Steak Perfectly Every Time
I think all of that overcooked meat is making you testy.

A Comparative Analysis of 13 Sketchy Frozen Burritos
Can we get some samples?

Two Ingredient Banana Pancakes (Gluten & Dairy Free)

The Water at Wiley’s Corner
I’ve been drinking it all summer long, and it’s still my favorite tasting water around.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.