Pork Roast With Crackle
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8 people
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Calories
350 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pork Roast With Crackle
Description
The Pork Roast With Crackle recipe focuses on preparing a pork shoulder with the rind on to create a crispy, crackling skin. The process starts by drying the rind uncovered in the refrigerator to reduce moisture, which is essential for crackling formation. Before roasting, the rind is scored into 1-inch intervals to help it crisp evenly. The pork is rubbed with garlic powder and salt on the meat side and generously salted on the rind, alongside olive oil to encourage browning.
Roasting begins at a high temperature (460°F/240°C) to start the crackling process and then is lowered to complete cooking the pork thoroughly. This two-stage roasting method results in both a juicy, tender roast and a strong-textured crackling crust, balancing savory flavors and textures.
The roast is suitable as a main dish for a hearty meal, where the crackling adds a flavorful, crunchy contrast. Preparing the pork in advance by drying and seasoning enhances the final texture and flavor.
Ingredients
- 4 pound pork shoulder or butt, rind on, boneless
- 2 teaspoons garlic powder
- ¼ cup olive oil
- 1 teaspoon salt
Instructions
- Remove all plastic wrap from the pork. Lay it out flat in a tray, rind-side up and uncovered. Allow to dry completely in the refrigerator for at least 1 hour, or overnight if time allows.
- Remove pork from the refrigerator for 1-2 hours before roasting to allow it to come to room temperature.
- Preheat oven to 460°F (240°C).
- Use a sharp knife to score the rind in 1-inch intervals. Thoroughly pat the skin dry with paper towels.
- Turn pork skin-side down. Rub garlic powder and about 1 teaspoon of salt into the meat underneath. Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon).
- Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles. Reduce temperature to 350°F (180°C) and continue roasting for 1 - 1 ½ hours, depending on how well done you like your roast.
- Increase the oven temperature back up to 440°F (230°C). Roast for 10 minutes until the rind has turned into an amazing golden crackling and the pork is cooked through. (To check if the pork is cooked, pierce the thickest part of the meat with a knife. If the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 160°F (71°C).
- Remove from the oven and allow to rest for 15 minutes before carving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 51g | 102% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 136mg | 45% |
| Sodium | 414mg | 17% |
| Potassium | 866mg | 18% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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