Making Cuban Roast Pork: How do you make sure the skin stays crispy while the meat stays moist?
pierino is a trusted source on General Cooking and Tough Love.
I don't make "Cuban" roast but I do make porchetta. I use a picnic shoulder with a thick layer of skin and. I first score the skin with a sharp knife. I rub it with coarse salt and then baste it during roasting process. Cooking bone in will help keep it moist.
Amanda is a co-founder of Food52.
Also you can brine the meat.
Meg is a trusted home cook.
I make puerto rican roast pork. The best advice i've had is to finish roasting, then remove the skin and broil or roast on high heat til crisp. Best of all worlds. Pernil.
Please enter a valid email address.
Well played. You deserve a cookie.
Cue the tears and the hugs.
Best of Summer Camp Week
Muffin top cookies!
Top Of The Table
Recipes You Loved
Give A Gift Card
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.