the skin is not getting crispy but is brown and cooked to temperature. Is there a way to crisp the skin?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Southern born Virginia Willis is a French-trained chef, food writer, and content creator. Her latest cookbook, Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome received a James Beard Award of Excellence in 2016.
Hey Kate - Maybe pop it under the broiler -- or even try a blowtorch?!
Thank you, we unfortunately do not have a torch and our broiler is a little too small for our 14 pounds of shoulder but will now consider adding a blowtorch to the kitchen! Cheers and Happy Thanksgiving :)
Rebecca is Food52's Director of Customer Care
Hey there Kate! Though I've not made this exact recipe before, I have dealt with my fair share of un-crispy skin. I would, in this case, turn the oven up to a higher temperature (500 degrees) and roast until the skin is evenly blistered and crispy; about 5-7 minutes. Keep an eye on this though, you want to avoid letting it burn!
Thank you! This seems to be the best solution to our porchetta problem! Much appreciation for saving our 20 person Thanksgiving eve Feast of Friends! Cheers and Happy Thanksgiving :)
Please enter a valid email address.
Well played. You deserve a cookie.
5 Tricks Every Food Stylist Swears By
$50 and Under Wonders
Canned Chickpea Taste Test
A Dansk Plus-One: Buy a Skillet, Get Another on Us
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.