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5.0 from 15 votes

Crispy Pork Roast

Crispy Pork Roast has tender and juicy meat on the inside and super crispy and flavorful pork crackling on the outside.

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
Servings: 10 servings
Calories: 354 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Preheat oven to 430°F.
  3. Remove the meat from the fridge, and pat dry it again with paper towels. It is important to remove as much moisture as possible.
  4. After that, rub the pork on all sides with 1 1/2 tablespoons olive oil.
  5. Mix the rub ingredients in a bowl, using only 2 teaspoons of salt.
  6. Rub the mixture very well into the flesh.
  7. 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.
  8. Place halved garlic bulbs, onion, celery, and carrot on the bottom of a roasting pan.
  9. Place the pork skin side up on top of them and pour the wine into the pan, careful not to wet the skin.
  10. Transfer to the oven and immediately lower the temperature to 325°F. Roast for 2 1/2 hours.
  11. 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.
  12. Turn oven to 480°F and roast the pork for 30 minutes, rotating pan as needed, until skin is crisp and bubbly all over.
  13. 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:
  1. Skim off 3-4 tablespoons of fat from the roasting pan and add it to a saucepan.
  2. Strain the pan juices in a bowl. Skim off excess fat from the surface and discard.
  3. Place the saucepan with the fat over medium heat, whisk in the flour, and cook for 1 minute.
  4. While whisking, slowly pour in the stock, so it's lump free. Then whisk in the strained pan juices.
  5. Simmer until thickened, about 3 minutes, and adjust salt and pepper to taste.

Nutrition Information

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

% 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.