Introduction

This easy roast pork shoulder recipe delivers tender, juicy meat with irresistibly crispy crackling. Perfect for a comforting Sunday lunch, it’s simple to prepare and impresses every time.

A large piece of roast pork with a thick, golden-brown crispy skin layer on top, showing a crisscross pattern of cracks and crunchy texture, sits on a wooden cutting board. The middle layer is a light brown cooked meat with visible muscle fibers, and the bottom layer is slightly darker, tender-looking meat. A thick slice has been cut and lies flat in front with a rough, shredded edge. To the right of the pork, there is a knife with a wooden handle laying on the board. In the background, a white bowl holds a layer of shredded purple cabbage, and a clear glass and a candlestick are also visible. The setting is on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2kg pork shoulder joint
1 tbsp vegetable oil

1½ tsp fine sea salt
1 large onion, sliced

Instructions

Step 1: Preheat the oven to 240°C (220°C fan)/gas mark 9. Remove all packaging from the pork, keeping the string intact. Pat the skin dry thoroughly with kitchen paper for the best crispness.
Step 2: Using a sharp knife, score deep diamond-shaped cuts into the pork skin, cutting through the fat. If the skin is already scored, ensure each cut is dry and can open easily.

Step 3: Rub the vegetable oil well into the skin and each cut. Sprinkle the sea salt evenly over the skin, rubbing it into the cuts to enhance the crackling.
Step 4: Spread the sliced onion across the base of a large roasting tin. Place the pork joint on top of the onions.
Step 5: Roast the pork for 20-30 minutes, until the skin blisters and bubbles. Meanwhile, boil a kettle of water.

Step 6: Carefully pour half a kettle of boiling water around the pork in the roasting tin, avoiding the skin. Reduce the oven temperature to 180°C (160°C fan)/gas mark 4.
Step 7: Roast for 2 hours and 30 minutes more, or until the meat feels very tender when pressed. You can extend cooking up to 3 hours if needed to ensure tenderness.
Step 8: Increase the oven temperature back to 220°C (220°C fan)/gas mark 7 and roast for an additional 20-25 minutes to crisp and harden the skin. If the crackling needs more time, roast for 10 minutes longer.

Step 9: Remove the pork from the oven and let it rest, loosely covered with foil, for 20 minutes in the roasting tin.
Step 10: Break the crackling off in large pieces, then into smaller chunks. Carve the pork and serve it alongside the crackling with your favorite sides.

Tips & Variations

Make sure the pork skin is as dry as possible before scoring to achieve the crispiest crackling.

Use sea salt for better texture on the crackling, but kosher salt works too.
For extra flavor, add herbs like rosemary or garlic to the onions under the joint.
If the crackling isn’t crisp enough, you can finish it under a hot grill for a few minutes—watch carefully to avoid burning.

Storage

Store leftover pork and crackling in an airtight container in the refrigerator for up to 3 days. Reheat the pork gently in the oven at low temperature to keep it moist. To re-crisp the crackling, heat it separately under a grill for a few minutes.

How to Serve

A large, roasted piece of pork is placed on a wooden cutting board with a crispy, golden-brown crust on the top layer, showing a cracked and textured surface. The inside has three visible layers: the outermost dark golden brown crust, a thick middle layer of light brown cooked meat, and a lighter beige inner layer. One thick slice of pork lies cut in front, with shredded meat and a textured, moist look. To the right of the pork is a rustic knife with a worn wooden handle laying on the cutting board. Behind the pork, a white bowl holds vibrant purple shredded cabbage, adding a bright pop of color. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork for this recipe?

Pork shoulder is ideal because of its fat content and tenderness after slow cooking. You can try pork leg, but it may be leaner and less juicy.

How do I prevent the crackling from becoming chewy?

Dry the skin thoroughly before roasting and ensure you score deep enough into the fat. Also, roasting first at a high temperature helps the skin blister, followed by slow cooking and a final blast of heat to crisp it up.