Ingredients
The key to this dish lies in selecting the right ingredients, especially the pork shoulder itself. I always opt for a piece with a good layer of fat and skin—this is crucial for achieving that perfect crackling. Growing up in southern England, my mum always reminded me that quality ingredients make even the simplest recipes shine, and I’ve carried that philosophy across the Atlantic. Fresh herbs and sea salt are non-negotiable for me, adding depth without overwhelming the natural flavor.
- 4 to 5 pounds bone-in pork shoulder with skin on
- 1 tablespoon sea salt (plus extra for the skin)
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1 cup chicken stock or water (for roasting pan)
If you don’t have smoked paprika, a pinch of cayenne or regular paprika works well, too. For a slightly different aroma, thyme can replace rosemary. And if pork shoulder isn’t available, a pork butt cut can be a good substitute, though the cooking time may vary.
Instructions
- Start by drying the pork skin thoroughly with paper towels—this step is essential for crisping the crackling.
- Score the skin carefully using a sharp knife, making shallow cuts about 1/4 inch apart, being careful not to cut into the meat.
- Rub the entire pork shoulder with olive oil, then mix salt, pepper, smoked paprika, minced garlic, and rosemary. Massage this mixture into the meat and skin, making sure the seasoning gets into the scores.
- Place the pork shoulder on a rack in a roasting pan, skin side up. Pour the chicken stock or water into the base of the pan to keep the meat moist during cooking.
- Roast in a preheated oven at 275°F (135°C) for about 4 hours. This low and slow method breaks down the connective tissue, ensuring tender meat.
- Increase the oven temperature to 450°F (230°C) for the last 20-30 minutes to crisp up the skin. Keep a close eye on it to avoid burning.
- Remove the pork from the oven and let it rest for at least 15 minutes before carving. This helps the juices redistribute, keeping the meat moist.
In my experience, patience really pays off here. I once rushed the crackling step, and while the meat was lovely, the skin was less than crackling-worthy—lesson learned!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
