This is a little late, I realize…but I gave found …

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

This is a little late, I realize…but I gave found that the rack is unnecessary. We did 2 of these, side by side, one on a rack and one just in the roasting pan. The one without the arch was actually better, as the pork cooked in its own fat, making sort of a confit after 10 hours. Spectacular.

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.