How do you keep the cuedo on the pernil hard? (Skin of a pig)

Cafe Society
1

There’s a cut of meat my Puerto Rican abuela used to make. Pork shoulder with the skin still on. I’ve also seen it called a fresh ham. Anyways, it’s delicious. It’s sliced through and stuffed with herbs and spices and vinegar and olive oil then slow roasted and the skin gets hard and crunchy and yummy.

However, whenever I re-heat it, the skin gets all rubbery. Nobody likes that. Does anyone know how to keep crunchy pig skin crunchy?

2

Are you reheating it in the oven or the microwave? It seems like if you reheat it in a hot enough oven the skin will crisp up again.