I want to cook before it gets toohot outside and also have time to be out with visiting company. Yes, I know this was the wrong choice....
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I find that once a pork shoulder has been cooked it is best eaten right away. It never has the same lovely flavour or texture reheated
The article that posted this recipe says it can be made in advance and kept at room temp for a few hours and then put in a 400 degree oven before serving. Sounds pretty forgiving but I'd check the article. Good luck!
Pork shoulder is a slow-cooking cut, and as such, it is fine later. After all, it's the same cut that is used for pulled pork and carnitas, both of which actually taste better when consumed later.
Pretty much all porchetta recipes claim that the roast makes fine leftovers and sandwich meat.
Please enter a valid email address.
Well played. You deserve a cookie.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.