Crispy Pork Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 30 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
Description
The Crispy Pork Roast starts with a 6-pound boneless, skin-on pork shoulder that is thoroughly dried and rubbed with olive oil and a spice blend containing kosher salt, black pepper, smoked paprika, oregano, basil, parsley, ground mustard, and garlic powder. The seasoning is carefully applied to both the flesh and skin separately to ensure flavor and texture.
Roasting at a high temperature initiates crisping of the skin, while the pork cooks atop a bed of aromatic vegetables and garlic, with white wine added to the pan. This method helps develop savory flavors and creates a base for the gravy, which is thickened with flour and chicken stock using the pan juices. The finished roast offers a balance of tender, juicy pork and a crunchy, golden-brown skin.
This roast is well-suited for a main dish served with the pan gravy and roasted vegetables or sides. Its preparation requires advance drying in the refrigerator and careful basting and temperature control to achieve the desired crackling skin.
Ingredients
- 6 lb pork shoulder boneless skin-on - NOT scored, unrolled / without netting
- 2 tablespoons olive oil
- 1 garlic halved horizontally, bulb
- 2 onion halved, medium
- 1 carrot cleaned and chopped
- 1 celery cleaned and chopped, stick
- 2 cups white wine or non-alcoholic cider, or chicken stock
Rub:
- 4 teaspoons kosher salt NOT table salt
- 1 teaspoon black pepper ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- 1/2 teaspoon basil dried
- 1/2 teaspoon parsley dried
- 1 teaspoon ground mustard
- 2 teaspoons garlic powder
Gravy:
- 1/4 cup all-purpose flour
- 2 cups chicken stock low sodium
- salt to taste
- black 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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