Pork Roast With Crackling is a simple recipe where I share my tips on how to make the most succulent and tender pork roast with the best crackling ever! The crackling falls right off the juicy meat with every bite. Save this recipe so that you can make the perfect Sunday or any day pork roast with crackling meal.
The required cooking time is based on the type and weight of the pork.
This pork is 4 kg and roasts for 3 hours. If your pork is 2kg (which is the average purchase) the required cooking time will be an hour and a half.
Pork Roast with crackling and gravy is a hearty family meal that steals the spotlight for your Sunday lunch with every crunchy bite. Served here with a simple gravy but just as delicious with Crunchy Roast Potato, Skin On and No Boil or a any suitable side dish.
Pork Roast With Crackling
If you are going to be making a pork roast you want it to be the best tasting pork roast with a balanced amount of of flavor, juicy meat that doesn't stop giving and a crackling that's crispy and hard. Isn't that what weekends and Sunday roasts are all about?
- Super crispy crackling on every one of those squares
- Juicy and tender bites throughout
- Flavor all the way through infused into every slice!
Let's Make Some Pork Roast!
You can buy pork shoulder bone-in or boneless and here I've used a pork shoulder bone in. This cut of meat comes from the pig's shoulder region and is an inexpensive cut of meat. Both bone in and boneless are great cuts of meat that don't need much to be done. Regardless of which one you buy it's still a great Sunday lunch!
Forget anyone that tells you bone in pork shoulder doesn't make good crackling I will show you how you to make crispy crackling bone in or out.
This is a very easy and forgiving slow cook roast and there's not much you can do wrong if you follow these simple tips.
How To Get Crispy Crackling
Here's the thing, this method works, not because I am guessing but because I've done it more times than I can count! I've also shared a pork roast recipe with a different technique to get the skin perfectly crackled. In that recipe I blasted the roast on high right at the beginning but in this one I do the complete opposite - cook it low and slow first and then blast it at the end for that extra crispy crackling!
That and all the following tips below will give you the absolute best pork roast with crackling!
Let's Do This
Take it out the packaging - Remove it from the store bought package and dry it with kitchen tissue paper.
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Scoring the rind - Use a really sharp knife for this because the rind is hard and it can be quite difficult to do otherwise. Carefully cut (score) squares into the rind. Cut through the fat but not through the meat.
Salt the pork - Salt the pork all over, top and around with fine table salt and coarse salt making sure to get in-between the cuts.
Leave it in the fridge for the skin to dry out because this is what gives you fantastic crackling! You can leave it in the fridge for an hour but here I left it in the fridge overnight with the salt in.
The Next Day or An Hour Later
Remove the pork shoulder from the fridge and let it rest on the counter for 30 minutes before cooking. Meanwhile heat the oven and rub the spices in with oil.
Garlic & Herb Spice (with fennel because fennel is the best combination for pork!) - For the extra flavor and fragrance I use a little of our Smell & Taste Garlic & Herb seasoning. Make sure to get it into the ridges as well with a little oil so that the spices don't burn and leave burnt spices over your roast!
Serving Pork Roast
To get the best out of your roast make sure that it rests. This is important and a lot of people don't realize how effective this part is and you will be able to tell from all the juices that come out.
From my kitchen to yours
Another Tip/Suggestion
This pork roast with crackling is going to have a lot of juices while resting so I would suggest resting it in a dish with sides rather than a board. You can place it on the board afterwards for slicing. The longer it rests the better juices it will give you so look at 15 minutes! I left this pork roast to rest for an hour not planned but due to other pressing issues but by the time we cut into it, the juices could easily fill a cup!
No you don't need to cover it with foil and quite frankly I don't like covering it with foil because it softens the crackling. After all the steps we took to dry the rind I am not about to keep it covered! Leave it uncovered please, at least that's my suggestion.
More Roast Recipes
- Crispy Crackling Slow Roasted Pork Belly With Vegetables
- Roast Chicken and Vegetable Roast, Juicy Tender and Delicious
- Eeasy Frangelico Glazed Gammon
- Herb Chicken Roast
- Porchetta Recipe - Crispy Slow Roast
- Roasted Sticky Chicken and Veggies
Pork Roast With Crackling & Gravy
Ingredients
- 4 kilos pork shoulder bone in
- 1 tablespoon canola oil
- 1 tablespoon Garlic & Herb - Smell & Taste
- 1 tablespoon fine salt
- 1 teaspoon coarse salt
Gravy
- Juices from the pork roast
- 3 cups chicken stock
- ¼ teaspoon salt & pepper mix - Smell & Taste
Maizena Slurry
- 2 tablespoons Maizena
- 6 tablespoons water
Instructions
- Preheat the oven to 170 degrees Celsius.
- Dry the pork with kitchen tissue paper and score the fat in diagonal squares. Make the squares quite deep but don't cut into the meat.
- Rub the garlic and herb seasoning, salt & pepper and the oil all over the pork concentrating more on getting it into the grooves.
- Place the pork skin side up in a roasting pan and roast in the oven for 3 hours.
- Once the pork has roasted for 3 hours, remove it from the oven and turn the oven up to 220 degrees Celsius.
- Pour all the juices from the oven tray into a pan and make sure to scrape up all the bits left in the pan from the pork! Add a little water and scrape it up into the pan.
- Use some kitchen paper to quickly dab the tray dry and return the pork roast to the pan.
- Return the pork to the oven to continue roasting for about 20 minutes but be sure to turn it a couple of times in those 20 minutes. This will ensure that a) you don't forget about it and b) the skin will crisp up!
- Meanwhile heat the juices in the pan and add the stock and seasoning while mixing and starting to reach a boil.
- Pour in the Maizena slurry (mix the 2 ingredients into a pourable consistency) and pour into the saucepan as you continue to mix/whisk.
- Remove the pork from the oven and allow to rest for 15 minutes. Pour the juices from the pork resting into the pan with the gravy for serving.
- Serve the pork roast with crackling with the gravy and some pear sauce with your favorite veggies.
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