Genius Recipes

A Genius, Speed-Demon Method for Crispy Pork Shoulder

March  8, 2017

It's always seemed like one of those great divides of meat cookery—by definition, you can’t cook the most delicious, inexpensive cuts quickly. The ones that have all the flavor and fat marbled through are the ones you need to braise or roast or crock-pot slowly, till their connective tissue melts and gives way. If you want quicker cooking, see the nice, lean pork tenderloin, and don’t expect carnitas.

Though connective tissue in surlier cuts like pork shoulder and loin does signal big flavor and a slight roadblock, that doesn’t mean slow cooking is the only way to bridge it. Mechanical tenderizing (like pounding or grinding) is one more way; marinating, to a certain extent, is another, but there’s a recipe in Melissa Clark’s newest book Dinner: Changing the Game that attacks largely through sleight of hand, to give us crispy, delicious pork shoulder in minutes. (Bon Appétit has recently been seen doing quick cooks on pork shoulder steaks and boneless short ribs, too—this might be the beginnings of a no-braise movement.)

“The thing is to manage expectations,” Clark wrote to me. “With pork butt, you think soft, spoonable meat that's been roasted or braised for hours until it practically collapses. This is different. It's a celebration of crisp and chewy textures.“

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But shifting expectations isn’t the only thing that makes this recipe such a success. With inspiration sparked by a recipe from Nigel Slater, Clark packs a lot of smart moves in here, to play up the best sides this wily cut of meat didn’t know it had.

To start, she cuts the meat in 1-inch pieces, small enough to get the benefits of manually breaking through tougher bits with a sharp knife (à la grinding), but big enough to still leave enough surface area to sear attractively on the cut faces of each cube, without crowding the pan (or overcooking the meat).

She then lets her just right-sized pork sit for 20 minutes in a thick coat of three kinds of coarsely ground pepper (as much a breading as it is a seasoning) and fine sea salt, which absorbs quickly to dry-brine the meat, seasoning it and helping it stay juicy.

Then she stir-fries it in an ultra-hot pan, browning it without giving it a chance to dry out, and shaking on flaky salt to add still more crunch to the crust. To serve, she piles it up with a mess of crunchy vegetables—chiles and torn lettuce, fistfuls of cooling herbs and a jolt of lime juice. (There’s no need for oil in the dressing—the pork’s got that part covered.)

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Top Comment:
“I am always looking for ways to cook it better as pork is so versatile and the taste of pork raised on alfalfa and eggs and milk is DIVINE. No need for heavy sauces. But being a farmer I am also very busy so I will try this recipe - thank you.. c”
— Cecilia G.

All of this will make you feel very smart, and will happen within about 30 minutes—with the pork shoulder you thought you'd have to wait 3 hours to eat. Melissa Clark, you've saved dinner. Again.

Photos by James Ransom

Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Perhaps a genius dessert? Please send it my way (and tell me what's so smart about it) at [email protected]—thanks to our Books Editor & Stylist Ali Slagle for this one!

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See what other Food52 readers are saying.

  • Mary-Jane
  • Christopher Winkler
    Christopher Winkler
  • Cecilia Gunther
    Cecilia Gunther
  • Susan W
    Susan W
  • mcs3000
I'm an ex-economist, lifelong-Californian who moved to New York to work in food media in 2007, before returning to the land of Dutch Crunch bread and tri-tip barbecues in 2020. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."


Mary-Jane March 13, 2017
I find myself annoyed at the way they repeatedly refer to pork shoulder as "butt", because surely that is leg of pork, not the front of the pig?
Susan W. March 13, 2017
Boston Butt is a barrel that butchers in Boston used to use to store and transport the more undesirable cuts of meat like shoulder back in the day. Shoulder was referred to as a "butt cut". Guess it stuck.
tamater S. March 20, 2017
Wow, Susan, that was interesting!
Christopher W. March 12, 2017
Are you eating it the asia way as little lettuce wraps in the torn lettuce?
Cecilia G. March 12, 2017
I grow pasture raised pork. It is very good meat very well raised meat. I am always looking for ways to cook it better as pork is so versatile and the taste of pork raised on alfalfa and eggs and milk is DIVINE. No need for heavy sauces. But being a farmer I am also very busy so I will try this recipe - thank you.. c
Susan W. March 12, 2017
Recently, a blog I follow in Australia, the blogger used thinly sliced pork shoulder for a stir fry. I kept thinking maybe Australia used a different term for tenderloin. She assured me she really meant shoulder. It was delicious. Crispy and browned and so full of flavor. Never thought to do it with carnitas.
Sharon March 12, 2017
Perfect timing on your comment. I was just contemplating what to make with a small section of pork shoulder for dinner tonight. I actually asked myself, "why not slice it thin and fry it?" Why not, indeed? Dinner will evolve from there. Thanks!
Susan W. March 13, 2017
Hope it turned out well!!
mcs3000 March 8, 2017
Trying this soon!
Connor B. March 8, 2017
Carly H. March 8, 2017
This looks amazing! Definitely going to try this recipe over the weekend. :)