Crispy Pork Roast
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs 15 mins
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Total Time
3 hrs 45 mins
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Servings
10 servings
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Calories
354 kcal
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Course
Main Course
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Cuisine
American
Crispy Pork Roast
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Crispy Pork Roast has tender and juicy meat on the inside and super crispy and flavorful pork crackling on the outside.
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Ingredients
- 6 lb pork shoulder boneless skin-on - NOT scored, unrolled / without netting
- 2 tablespoons olive oil
- 1 garlic bulb halved horizontally
- 2 medium onions halved
- 1 carrot cleaned and chopped
- 1 celery stick cleaned and chopped
- 2 cups white wine or non-alcoholic cider, or chicken stock
Rub:
- 4 teaspoons kosher salt NOT table salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1 teaspoon ground mustard
- 2 teaspoons garlic powder
Gravy:
- 1/4 cup all-purpose flour
- 2 cups chicken stock low sodium
- salt and pepper to taste
Instructions
- Plan the recipe in advance. Start by pat drying the pork with paper towels. Place it in a baking dish, cover it with plastic wrap, and leave it in the fridge for a few hours or overnight.
- Preheat oven to 430°F.
- Remove the meat from the fridge, and pat dry it again with paper towels. It is important to remove as much moisture as possible.
- After that, rub the pork on all sides with 1 1/2 tablespoons olive oil.
- Mix the rub ingredients in a bowl, using only 2 teaspoons of salt.
- Rub the mixture very well into the flesh.
- Next, drizzle the SKIN with the remaining 1/2 tablespoon of olive oil, then rub it all over with your fingers. Sprinkle all over with the remaining 2 teaspoons of salt, making sure to cover the surface evenly.
- Place halved garlic bulbs, onion, celery, and carrot on the bottom of a roasting pan.
- Place the pork skin side up on top of them and pour the wine into the pan, careful not to wet the skin.
- Transfer to the oven and immediately lower the temperature to 325°F. Roast for 2 1/2 hours.
- Check the pork after 1 1/2 hours, if the liquid in the pan is drying out, add some water, about 1/3 cup. If there are bald patches on the skin without salt, spray the skin lightly with oil then sprinkle with salt. Continue to roast for the remaining 1 hour.
- Turn oven to 480°F and roast the pork for 30 minutes, rotating pan as needed, until skin is crisp and bubbly all over.
- Transfer the roast to a serving platter, tent it loosely with foil, and let it rest for 20-30 minutes. Then slice it using a serrated knife.
Gravy:
- Skim off 3-4 tablespoons of fat from the roasting pan and add it to a saucepan.
- Strain the pan juices in a bowl. Skim off excess fat from the surface and discard.
- Place the saucepan with the fat over medium heat, whisk in the flour, and cook for 1 minute.
- While whisking, slowly pour in the stock, so it's lump free. Then whisk in the strained pan juices.
- Simmer until thickened, about 3 minutes, and adjust salt and pepper to taste.
Nutrition Information
Show Details
Calories
354kcal
(18%)
Carbohydrates
9g
(3%)
Protein
35g
(70%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
113mg
(38%)
Sodium
1134mg
(47%)
Potassium
732mg
(21%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1142IU
(23%)
Vitamin C
4mg
(4%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 113mg | 38% |
| Sodium | 1134mg | 47% |
| Potassium | 732mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1142IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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