It’s your dream come true: The best ever Pork Roast with ultra-tender flesh and ultra-crispy pork crackling! This pork shoulder roast uses a simple but highly effective method to make pork crackle really crispy. Every. Single. Time. And without scoring the skin! Show
Served with a homemade gravy for pork, this is The Roast Recipe I pull out that’s a guaranteed hit, always. The perfect Pork RoastThis perfect Pork Roast has:
It’s made without fussing with blow dryers, boiling hot water, or leaving the pork to air dry in the fridge overnight. It’s simple to make without any special equipment, and works – Every. Single. Time. (But you don’t need to take my word for it. Read the reviews!) My secret tips for perfect Pork Roast with Ultra-Crispy Pork Crackle!Forget all the fussing other recipes recommend for perfect pork crackling! Just follow these easy steps:
Ever notice how the sides of rolled pork never gets as crispy as the top? That’s because the highest part gets best exposure to heat. So for perfect crispy crackle all over, LEVEL THE PORK using balls of foil! Using foil balls to level the pork skin during the final blast is key to achieving perfect bubbly, crispy crackle from end to end. This is because the highest points crackle better and faster than dips and crevices!Best pork for crackling roast pork is boneless pork shoulderThe best pork for roasting and crispy crackle is:
But don’t worry! If your pork is rolled/netted or pre-scored, this recipe still works perfectly. It is just that the crackle can’t come out quite as perfect as pictured…. but still better than any other method you’ll try! A freshly cut piece of pork shoulder from the butcher. Boneless, 3 kg / 6 lb.In a , I explain at length why pork shoulder is the best cut for pork roast. But in summary, this is the cut of pork with flesh that can sustain the 3 hour cook time required to get a really good crackling. The meat becomes tender and juicy because it’s a slow cooking cut of meat. Whereas on the other hand, a leaner cut like loin or leg will dry out before the crackling becomes crispy. As for scoring (ie cutting diamond shapes in the skin) – it isn’t necessary for great crackling, as evidenced by all the photos and the recipe video. In fact, scoring poses a risk to crispy crackling because if you (or the apprentice butcher at the supermarket) accidentally cut through to the flesh, the juices will bubble up onto the skin as it cooks, wetting it, and you’ll end up with rubbery rather than crispy skin in that area. Want to roast pork belly?See this Chinese Crispy Pork Belly recipe. Hands down the best method for crispy pork belly. Full stop! What you need to make roast porkHere’s what you need to roast the pork:
How to make Pork Shoulder RoastMaking a pork shoulder roast with perfect, bubbly crackling from end to end is very straightforward if you ensure you follow all the steps. Do not try to speed things up by increasing the temperature, and do not skimp on salt. Just follow the recipe as written! (Pretty please 😂) 1. Prepare Pork for RoastingThese steps are depicted in the step photos above:
2. Level the pork (secret to evenly crispy crackle!!)After 1 1/2 hours in the oven, the skin surface that might’ve been flat going into the oven is likely to be a bit wonky. This happens naturally because pork shoulder is a sinewy, tough cut of meat, so it buckles as it slow roasts. At this stage, we need to use scrunched up balls of foil to prop up the pork in parts so the pork skin is as level as possible. This is because perfect pork crackle from edge to edge requires an even distribution of heat on the pork skin. If you don’t do this? The lower parts of the skin will take much longer to become crispy, and sometimes it doesn’t at all. The extent to which you will need to do this depends on how much your pork buckles. Sometimes, one edge of the pork can twist so it’s almost vertical! Just level out the surface of the pork skin as best you can, and later on we can use patches of foil to protect parts that crisp up faster than others. Once you’ve levelled the pork, return it to the oven for another 1 hour at the low temp – so the total low temp slow roasting time totals 2 1/2 hours. Pork roast cooking timeRoast at 160°C/320°F (140°C fan) for 2 1/2 hours to make the flesh tender and juicy, then at 250°C/485°F for 30 minutes to make the crackling crispy. Note: This pork roast is slow roasted, so the flesh is almost fall-apart tender (like with Pulled Pork) but it’s not quite at that point, it can still be carved like traditional pork roasts. 3. Blast it – and then rest itNow it’s time to CRANK THE HEAT! Turn up the oven to 250°C/485°F, or as high as your oven will go if it won’t go this high. Blast the pork for 30 minutes, rotating the pan as needed to encourage even crackling. Here’s what the pork looks like before and after the hot blast: Oh wait, you can’t see the crackling properly. HERE YOU GO!! TIP: Foil patchingAny elevated parts of the pork skin will go crispy and golden before the lower parts. So just use patches of foil secured with toothpicks to protect those parts that are done, and return the pork to the oven and keep cooking until the entire surface of the pork is crispy! Resting is essential!Resting is when you let cooked meat sit out of the oven for a while before cutting it. This is imperative to let the juices redistribute evenly throughout the meat, otherwise they will just flow away when you slice the pork and you end up with meat that is drier than it should be. The larger the piece of meat and the longer you cook it, the longer it needs to be rested. In this case, the pork is best rested for 15 – 20 minutes to ensure the meat is super juicy, as it should be! The crackling is so crispy, it won’t soften even in the slightest if you rest it covered with foil.Rest the pork loosely covered with foil to keep it warm. Don’t worry, this will not soften the crackling in the slightest, even if you leave it covered for hours. The crackling is that thick and crispy!! If you do not cover with foil, the meat dries out on the outside during the rest time. I specifically tried it once to check. Serve with gravy for pork roast!This roast pork recipe comes with a gravy made using the drippings in the roasting pan which is absolutely loaded with flavour. The gravy is gold! So don’t skip it! And surely it goes without saying… never pour gravy onto crispy crackling! All that effort for epic crackling only to douse it and make it soggy?? Nooooooo!!! Move the crackling to the side, then douse in gravy!!! Best way to reheat pork cracklingIf you’re like me and always over-cater, you’ll have leftovers. The best way to store pork crackling is to separate it from the flesh. Yep, stay with me on this. Reheat the pork in the microwave under cling wrap, in a moist environment. Try using leftover pork for epic Bread Bowl Sandwiches or make Cuban Pork Sandwiches! The crackling is so crispy, it will still be crispy even when cold, straight out out of the fridge. To heat it up, just reheat on a tray in the oven. If you reheat it with the meat in the microwave on the other hand, the surface goes soggy and it’s just not as much fun. And with that, you are now armed with the steps you need to make the ultimate pork roast with guaranteed crispy crackling. This is a recipe I first published several years ago, so many, many people have now tried it. So if you are in any doubt about this method, have a browse of the comments! Ordinarily I would now move straight onto the recipe video and the recipe. But because this is a master recipe and a good piece of pork is not cheap, I am also sharing background information about the method I use. There’s a lot of detail, so it’s strictly for fellow food nerds!!! Or, for those of you who just want to understand the logic so you can be 100% confident this recipe will work. If you just want to get cooking, ! BACKGROUND: Why this Pork Roast recipe worksThe objectiveAll too often, you see pork roasts and rolled pork loins with a bit of bubbly crackling on the top, some crispy but flat, really hard crackling on the sides and disappointing patches of rubbery, chewy skin. I like my Pork Roast with tender juicy flesh and perfect bubbly, crispy pork crackling all over. No rubbery patches at all! The key factorsThese are the key factors that drive how I cook my Pork Roast:
! If you’ve made it this far, get ready for an onslaught of some pretty detailed information! Here’s the background to why I make my pork roast the way I do. 🙂 1. Best pork – unrolled, boneless pork shoulderUnrolled, boneless pork shoulder cut fresh by your butcher is the best cut of pork for the ultimate pork roast because of the shape and cooking qualities. Here’s why:
It’s best to get a fresh cut, boneless pork shoulder if you can because the skin is smooth and flat. Whereas if you buy a rolled pork shoulder which you then unroll, there will often be wrinkles. See below for comparison. This recipe will work fine with rolled pork (ie trussed with string or netted) and Pork Neck, aka Scotch Fillet Roast (Collar Butt for those in the States) but because they are shaped like a log, this usually results in good crackle on the very top but just ok-to-mediocre crackle on the sides. Do not use this recipe for Pork Loin or Pork Tenderloin, they will dry out. For a pork belly roast, see here. ! 2. No need to score the skin. But if it’s already scored, it’s fine.You do not need to score for crispy, bubbly crackling. The crackling of this recipe is based around that very fact! 🙂 Scoring helps because with scored skin, the fat under the skin bubbles up while baking. But if you score the skin and accidentally cut through to the meat, the juices will bubble up while roasting and will cause patches of rubbery skin. Why run the risk, when it’s not required? PRO TIP: All too often, grocery store pork is cut by inexperienced butchers so the scoring is done poorly. This is often the cause for crackling that ends up with rubbery patches. 3. Dry skin = superior cracklingThis isn’t a ground breaking stuff here, it’s pretty common knowledge. But the problem is, pork shoulder bought from supermarkets usually come vacuum-packed, which soaks the skin in juices. So if your pork was vac-packed, the best way to ensure really dry skin is to pat it dry with paper towels then leave it uncovered in the fridge overnight, or at least 3 hours. The dry skin test: Run your fingers across the surface. Does it glide smoothly? Great, it’s dry. Is it tacky like when you touch your own skin on a hot, humid day? It’s still wet – keep dabbing/drying! ! 4. Infuse flesh with flavour and keep it moist.This pork roast is slow-cooked so the fat marbled in the pork roast melts and the tough connective tissues become beautifully tender. I rub the flesh with salt, pepper and fennel (because pork loves fennel!) then place it on a bed of garlic and onion in the roasting pan which serves 3 purposes:
I also add a liquid into the pan which keeps the flesh extra moist. My first choice is white wine, followed by dry apple cider. For non-alcoholic options, apple juice, non-alcoholic apple cider, chicken and vegetable broth are all things I’ve used in the past that I’ve liked. 5. Roast uncovered for the whole timeIf you cover it, it creates a steamy environment which pork crackling does not like!! Roasted uncovered, the skin isn’t subjected to the moisture from steaming so it gets a kick start for the crisping and drying out of any residual moisture. This is another factor that helps guarantee crispy pork crackling! 6. Low heat then high heatJuicy, slow cooked meat requires long, slow cooking at a lower temperature, whereas developing crispy crackling requires very high heat. So we start this pork on a lower temperature for 2.5 hours to cook and break down the tough meat to make it beautifully juicy. This is less time than other recipes you may see because it’s a boneless pork shoulder. This is what the pork looks like partway through roasting, before crisping up the crackling: Pork roast crackling midway through roasting at a low temperature. Bubbles have started forming but the skin is still rubbery.! 7. Foil balls to level the skin to guarantee crispy cracklingDuring the slow roast phase, the pork shoulder will look a bit warped. That’s natural – it’s a dense cut with lots of connective tissue that tightens as it cooks, and that’s what happens when it’s roasted without being tied with string to keep shape. And that is why shoulder is usually sold rolled and tied/netted! Now remember: Flat skin = even heat distribution = best pork crackling So at this stage, LEVEL THE SKIN before blasting with high heat. Pull out giant flappy bits of meat to the side and use balls of foil to level out the surface of the skin as much as you can before we blast it with heat to make it puff and bubble. Here’s an example of how I did my pork – the photo on the left shows how low the front side is, then on the right, it is more levelled out overall after propping it up with a ball of foil. 8. Crank up the heatAt the end of the low temp slow roasting time, the pork flesh has slow cooked and broken down so its nice and juicy. But the skin is still rubbery though you will see the start of a few bubbly bits, as pictured above. So now it’s time to crank up that heat to make the skin bubble up all over and make it ULTRA CRISPY like THIS: There’s not even a speck of rubbery skin on that pork. Most of it has bubbled up beautifully and the small parts that haven’t are still ridiculously crispy. And the flesh is so tender! And with that, I am done! Everything I have learned in pursuit of the best pork roast, all written up in one (very big!) post, to share with the world! Soooo … what’s on the menu for supper this weekend?? Just the usual Spag Bol … or a crazy-juicy Pork Roast with Crispy Pork Crackling…..? 😉 – Nagi x Watch how to make itJuicy meat assurance! I’ve seen some comments on social media that the meat looks dry in the video. I can assure you it is most certainly not – read comments below to confirm this! The recipe calls for pork shoulder which is a cut of pork ribboned with fat that becomes tender and juicy when slow cooked like we do in this recipe. Put it down to poor filming – and the next time I make it, I AM going to film those cut shots again so you can see how juicy the meat is! Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Pork Roast with Crispy Pork CracklingAuthor: Nagi Prep: 15 mins Cook: 3 hrs 20 mins Total: 3 hrs 35 mins Mains Western 4.98 from 240 votes Servings10 – 12 Tap or hover to scale
Recipe video above. This is how to make a pork roast with tender juicy flesh, with a crazy-crispy crackling! The crackle is bubbly and puffy from edge to edge as it should be, rather than an impenetratable rock hard flat sheet of skin or worse still, littered with rubbery patches.And the gravy is to die for, thanks to the flavour loaded roasting pan juices!KEY STEPS: Use pork shoulder, dry skin, no need to score (but if it's already scored, that's ok), salt the skin evenly, slow roast low uncovered, keep the skin surface level using foil balls, and blast it for crispy skin!Read the post for extra tips, step photos, and why this recipe works! IngredientsCupsMetric
Gravy:
Instructions
Gravy:
Recipe Notes:1. Pork: For best crackling, use a flat, boneless pork shoulder that is not scored, preferably without a big “flappy” piece hanging off it. The perfect piece is a neat square or rectangle shape that is fairly even thickness all over with a flat, smooth skin.Unrolled / netting removed – if your pork is tied or netted into a log shape, remove it. You want the skin to be laid out flat for crispy crackle, not in a log shape (the sides never go crispy, only the very top).NOT scored – This recipe is specifically designed to work for pork that is NOT scored. But scored pork (ie. slashes across the skin) will work just fine too. Note, however, if pork is not scored properly and the slashes cut into the meat, the juices will bubble up onto skin and you’ll get rubbery patches. This is a notorious problem with pork purchased from grocery stores!Fridge-drying HIGHLY recommended if your pork was purchased vac-packed (as most supermarket pork is).2. Liquid – Any dry white wine or cider is fine. Even apple juice is great, which I have tried and loved. Chicken broth/stock (low sodium) can also be used but it you do, use half water and half broth for the gravy. Water can also be used (but stick with broth for gravy).3. Levelling the skin = even heat distribution = better crackling. Read in post. Use scrunched up balls of foil tucked under the pork to level the skin before blasting with high heat to get the bubble.4. Gravy colour is dependent on the browning in the pan juices. If your gravy is lighter than you want, a cheeky tip is to use DARK soy sauce instead of salt. It will darken your gravy whilst also seasoning it, but no one will ever taste the soy sauce!5. GRAVY GLUTEN-FREE OPTION: Mix 2 tbsp cornflour / cornstarch with a splash of the broth. Then add it into the saucepan with the rest of the broth and the pan juices, per recipe. As it simmers, it will thicken into a gravy consistency.6. DIFFERENT PORK SIZES – Use the recipe scaler (click on “Servings” figure and slide) to adjust ingredient quantities based on the size of pork you are using. The cook times below are based on pork that is around 5-8 cm / 2-3.2″ thick, including skin. I don’t recommend using this recipe for pork less than 1.5kg/3lb.1.5kg / 3 lb: Reduce slow cook time by 30 minutes, and check at 1 hour to ensure it’s level* Nutrition Information:Serving: 344gCalories: 746cal (37%) Keywords: best pork roast, crispy crackling, how to make crispy crackling, how to make pork crackle, Pork Roast, roast pork shoulder Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats. Originally published April 2018. Updated with new photos, new recipe video and rewritten post. No change to recipe but writing has been tidied up! How long does it take to cook 2 pounds of pork shoulder?Pork Roast in the Oven:
Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND*. Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).
How long does 2 pounds of pork take to cook?The best internal temperature for pork is between 145 F and 160 F. Therefore, you should cook pork for 30 to 35 minutes per pound. As a result, you will need to cook 2 pounds of pork in a 375 F oven for 60 to 70 minutes. 145 F is considered safe for pork according to the USDA.
How long does it take to cook a 2 lb pork roast at 350?A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done.
How long does pork shoulder take to cook per pound?Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160° F. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions. Serves 8-10. The less tender shoulder cut is given a long slow cooking time to create a tender meal.
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