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Easy Roast Pork Shoulder with Crispy Crackling Recipe

★★★★★

4.6 from 116 reviews
  • Author: Noah
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x

Description

This easy roast pork shoulder recipe yields a tender, juicy pork joint with irresistibly crispy crackling. Perfectly seasoned and slow-roasted to lock in flavor and moisture, this dish combines simple ingredients like pork shoulder, sea salt, and onions to create a comforting meal that pairs well with your favorite sides. The method focuses on drying and scoring the skin for maximum crispiness while cooking the meat low and slow.

Ingredients

Scale

Main Ingredients

  • 2kg pork shoulder joint
  • 1 tbsp vegetable oil
  • 1½ tsp fine sea salt
  • 1 large onion, sliced

Instructions

  1. Prepare the Pork: Preheat the oven to 240C/220C fan/gas 9. Remove any packaging from the pork shoulder, keeping the string intact, and pat the skin dry with kitchen paper. The skin should be as dry as possible to ensure crispy crackling. If the skin is not already scored, use a sharp knife to make deep diamond-shaped cuts into the skin and fat. If scored already, ensure the cuts are dry and open.
  2. Season the Skin: Rub vegetable oil vigorously into the pork skin, making sure to work it well into each scored cut. Sprinkle the fine sea salt evenly over the skin, rubbing it into the cuts for flavor and moisture extraction.
  3. Prepare for Roasting: Scatter sliced onion evenly across the base of a large roasting tin. Place the pork shoulder joint on top of the onions, skin side up, to catch the drippings and add flavor.
  4. Initial Roasting: Roast the pork in the preheated oven for 20-30 minutes until the skin starts to blister and bubble. This high heat initiates the crackling process.
  5. Add Water and Slow Roast: Boil a kettle of water. Pour half a kettle of boiling water around the base of the roasting tin, ensuring no water touches the pork skin. Reduce the oven temperature to 180C/160C fan/gas 4. Continue roasting for 2 hours and 30 minutes, or up to 3 hours if needed, until the meat under the skin is very tender. The water in the tray helps maintain moisture and prevent drying out.
  6. Crisp the Crackling: Increase the oven temperature back to 220C/220C fan/gas 7 and roast for 20-25 minutes. The crackling should become very crisp and start to harden, feeling brittle when tapped with a knife. If it’s not crispy enough, extend roasting by another 10 minutes.
  7. Rest the Meat: Remove the pork from the oven and rest it in the roasting tin for 20 minutes, loosely covered with foil. This resting period allows the juices to redistribute for moist meat.
  8. Serve: Break the crackling into large pieces, then smaller chunks. Carve the pork shoulder meat and serve alongside the crispy crackling and your favorite side dishes.

Notes

  • Ensure the pork skin is thoroughly dry before roasting for the best crackling.
  • Scoring the skin deeply is essential to allow fat to render and crisp up properly.
  • Pour boiling water carefully around the joint to prevent splashing onto the skin, which can prevent crispiness.
  • Resting the meat after roasting is crucial for keeping it juicy and tender.
  • If the crackling is not crispy enough after roasting at high heat, you can finish under a grill, watching carefully to prevent burning.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 15 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: British

Keywords: roast pork shoulder, crispy crackling, roast pork recipe, oven roast pork, slow roasted pork

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Find it online: https://mealbynoah.com/easy-roast-pork-shoulder-with-crispy-crackling-recipe/