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Sam's Home Kitchen
Australia
Registrace 18. 11. 2006
Hello friends! My name is Sam Lin
I'm here to share with you what I cook on a daily basis and help YOU save money by cooking with me!
I'm here to share with you what I cook on a daily basis and help YOU save money by cooking with me!
Make The Crispiest Pork Shoulder At Home
Ever wondered how to turn a budget-friendly pork shoulder into a mouth-watering, restaurant-quality roast? In this video, I’ll guide you through the step-by-step process of butchering your own meat and transforming it into a delicious pork shoulder roast with perfectly puffed crackling.
Butchering Your Pork Shoulder:
Butchering your own meat can seem daunting, but with a bit of patience and the right technique, it's quite manageable. By using both hands-one to peel the muscle away and the other wielding a sharp knife-you can carefully trim and tidy up the cuts. Store-bought roasts often lack the care and precision of a home-butchered piece, but with a little extra effort, you can achieve superior results at a fraction of the cost.
Preparing the Pork Shoulder:
Start by trimming the pork shoulder to ensure it lays flat in the oven. Remove the silver skin, which can be chewy, and save the offcuts for stir fries or mincing. The fat can be rendered down into tallow, ensuring no waste.
To achieve the best crackling, poke holes in the fat layer and brine the meat with a salt solution. Let the pork shoulder sit in the fridge overnight, exposed to the air for at least 8 hours. This helps draw out moisture and enhance the crackling process.
Cooking and Roasting:
Preheat your oven to 160°C with fan force. Use aluminium foil to prop up the thinner side of the meat for even cooking. Create a foil shield around the pork to retain moisture and roast for 2-2.5 hours, turning halfway through. Once the internal temperature reaches 62°C, crank the heat to 250°C for another 30 minutes to achieve that irresistible crackling.
Serving the Pork Shoulder:
After resting the meat for at least 20 minutes, slice the pork shoulder and prepare a delightful sandwich. Layer it with thinly sliced cucumber, julienned carrots, and a generous amount of crackling. Add hot sauce and coriander for extra flavour.
Final Tips:
This recipe is not only delicious but also a cost-effective way to enjoy high-quality meat. At just $7 per kg, pork shoulder roasts offer incredible value, and with this guide, you can make the most of every cut.
0:00 intro
0:48 butchering
3:21 secrete to making crispy skin
5:28 roasting
7:19 taste test
Follow me on Instagram at
samshomekitchn
Butchering Your Pork Shoulder:
Butchering your own meat can seem daunting, but with a bit of patience and the right technique, it's quite manageable. By using both hands-one to peel the muscle away and the other wielding a sharp knife-you can carefully trim and tidy up the cuts. Store-bought roasts often lack the care and precision of a home-butchered piece, but with a little extra effort, you can achieve superior results at a fraction of the cost.
Preparing the Pork Shoulder:
Start by trimming the pork shoulder to ensure it lays flat in the oven. Remove the silver skin, which can be chewy, and save the offcuts for stir fries or mincing. The fat can be rendered down into tallow, ensuring no waste.
To achieve the best crackling, poke holes in the fat layer and brine the meat with a salt solution. Let the pork shoulder sit in the fridge overnight, exposed to the air for at least 8 hours. This helps draw out moisture and enhance the crackling process.
Cooking and Roasting:
Preheat your oven to 160°C with fan force. Use aluminium foil to prop up the thinner side of the meat for even cooking. Create a foil shield around the pork to retain moisture and roast for 2-2.5 hours, turning halfway through. Once the internal temperature reaches 62°C, crank the heat to 250°C for another 30 minutes to achieve that irresistible crackling.
Serving the Pork Shoulder:
After resting the meat for at least 20 minutes, slice the pork shoulder and prepare a delightful sandwich. Layer it with thinly sliced cucumber, julienned carrots, and a generous amount of crackling. Add hot sauce and coriander for extra flavour.
Final Tips:
This recipe is not only delicious but also a cost-effective way to enjoy high-quality meat. At just $7 per kg, pork shoulder roasts offer incredible value, and with this guide, you can make the most of every cut.
0:00 intro
0:48 butchering
3:21 secrete to making crispy skin
5:28 roasting
7:19 taste test
Follow me on Instagram at
samshomekitchn
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Thank you for this! I didn’t have a food processor and I was worried I was out of luck.
why u make this video when im hungry 🤣
😂😂😂
I'm well familiar with the crackling struggle. Thanks for the tips amigo ;)
Haha. Oh yes. I’ve served my fair share of chewy and rubbery skins.
“We do this 3-4 times at 20 minute intervals” I’m out 😂 I’d forget about it
I like banh xao, but as a vegan, it's hard to find a place to make it for me. Well, now i can make my own. Thank you 😊
👌👌👌👌
🤌🤌🤌🤌
Hi Sam when the dough put into fridge for retarding need to put cover the top th ku
dried tomatoes work well too- and as for the cost, if you are going to break it down this way, you need to add the gas to warm the milk .... and i will stop at that ~ nicely done~
Made them this week as a side to fish burgers and was soooo yum 😋
Love it! Thank you for sharing lovely
That looks soo....yummy ❤
Not rooting my own horn. It was pretty good!
Brilliant. Keep up the good work, Sam!
Cheers my friend.
That kitchen thooooo 😻.... Hi Sammmmmmm 👋
Stace! It’s been a while:)
I am loving your channel so far, thanks so much ❤
I tried out this recipe yesterday, and lets just say there were no leftovers, lol. Definitely a new addition to my weekly rotation!! This will be my snack of the summer for sure!! And pairs really well with the homemade sauce!!
Im so glad it was a hit! 🙌
That looks (and sounds) delicious. I'll definitely try this. 😋
I couldn’t believe the crunch❤️
who the fuck has 11 hours to make a loaf of bread....
Have you had days that you just don’t feel like going anywhere?
@@SamsHomeKitchen hell no Im on meth I'm good
@@gmannscwell then, you surely don't care about the health and flavor benefits of slow fermentation that is the genious of this recipe. Matter of fact, do you have any taste at all? Great video Sam!
The problem with youtube, these zuchini will be still raw in the inside, but you can't see it in this video
Have you tried following the recipe? My zucchini chips were definitely cooked. The temperature is in Celsius not Fahrenheit in case you’re confused.
I've tried the recipe this week, and the Zucchini are definitely cooked all the way through
Merci Sam. Excellent partage. Continue à créer et à entretenir cette belle lumière que tu dégages
Thank you so much friend:)
I've only been using zucchini for substituting spaghetti is my spag Bol and roast veggies. Gonna give this a go for sure!
Oh yes! Can also grate up the zucchini to substitute the mince in spag bol too.
Looks fantastic. I've never tried zucchini fries but I want to now!
Oven baked also makes it very easy to clean up! Highly recommend!
LOVED how you explained and showed all the sourdough fundamentals.
Amazing! No more wasted milk in my house. Thank you for a great video!!🥰
Do you How long will it last in the fridge?
Great video
Hermann taught me that your tofu is undercooked when you take it out of the fridge
I love your light tread on earth. It is a relief to see I'm not alone in not wasting anything.
Very nice, especially the fact that there was no need to strain, drain, and figure out what to do with leftovers. Awesome.
That asmr joke 😂 Great recipe. I will definitely try this.
My wife loves her Hey July oolong milk tea with mochi and her frozen boba ice blocks. I'll give making boba a try. You gotta try making mochi, unless you've done it already 😅
Amazing, but can I ask you what is your kitchen temperature?
Really good video! It should have more likes
Nice!
what is "yellow lentil"? it is either bengal gram (chana) or pigeon pea. it looks the former. you have to be specific. and what is "green lentil"? usually moong is called as green lentil, but it looked like you used red lentil (masoor) with the skin. It became firm because you allowed the starch to stay. which is a good idea because i find that coagulated protein from lentils has a very pasty and unappetizing texture
Thanks for this. Does anyone know , we add some lemon or vinegar to the mixture after thickening and before cooling in order to simulate the “tang” of traditional tofu? Thank you.
First timer here and I love looooveee the humor!!! Please keep this swag- subby 🎉
Great recipe Sam!
Thank you so much my friend:)
For those with kids: stegosaurus empanadas (Empanadasaurus!)
Omg this is amazing! Totally going to be calling them that onwards
😍
🙏
Can you baked it/air fry it instead of frying? Maybe use a yeast dough instead of water dough? What do you think?
Air fry will probably give you a better result! I don’t think a yeast dough is necessary here. The pastry is supposed to be thin and flakey. Not necessary bready.
wow i love that minimalist design kitchen
You actually don't need to extract chick pea milk. You can use everything. Just bring everything to boil. And so on.
Not only Avoiding landfill ,like this guy!....just as important no smelly blocked drains... Rubbish bin so famous wish there more souls like Sam.by the way paneer used in Indian cooking is very similar. im Gona experiment by not softening... Jay new zealand 🇳🇿 Keep it up sam
I like it, I added some garlic and onion powder and some Old Bay seasoning, and it is good for me, because I am allergic to soy products
❤ ❤ ❤
Great channel. Love the no waste approach. Awesome handmade sheets. I do not have a pasta machine so can't try it but the taste must be awesome. I always add a small amount of red lentils and a tiny drop of vinegar in my veggie sauce to up the protein. If I have an apple or a fruit that is about to go off I chop that and add to the sauce too.The bechamel I flavour with grated nutmeg + salt + pepper as my mum always did that.
Thank you so much! Great suggestion on red lentils. I always forget about it.
You didn't factor in gas for cooking 😅, that should be 1dollar on it's own. But good thing I'm in a bills-included house, so I can do it without worrying.
thank you for simple and clear explanation.
I wish i had this man as my husband. I would have had peace in my life in every aspect
He has the privilege of only showing you the good side of him. Every one has an ugly side they don't show
😅😂😅😂 me too
My adult kid now lives with me and is a vegetarian. I will make it for them soon.
Long process! 👍