Name: Pork Shoulder with Crackling
Prep time: 12 h
Cook time: 2 h 30 min
Total time: 14 h 30 min
Yield: 6
Ingredients: 2 kg Pork shoulder, skin on (Score the skin if not pre-scored); 2 tablespoons Salt (For drying the skin); 1 teaspoon Black pepper (For seasoning the meat side); 1 tablespoon Olive oil (Optional, for rubbing the underside); 2 pieces Carrots, chopped; 2 pieces Onions, quartered (Use 1–2 onions); 6 cloves Garlic cloves (Whole, unpeeled); 150 ml Water or stock (For moisture at the base)

There’s nothing quite like the satisfying crunch of perfectly crisp pork crackling paired with tender, juicy meat underneath. This pork shoulder with crackling is one of those roast recipes that never fails to impress — perfect for a Sunday roast, special occasion, or any time you want to treat yourself to a show-stopping centerpiece.

Why it works

The key to crackling perfection lies in two things: dry skin and high heat. We let the pork sit uncovered in the fridge overnight to dry out the skin, which helps it blister and puff in the oven. A blast of heat at the start of roasting sets the crackling, while a lower temperature finish ensures juicy, fall-apart tender meat.

🛒 Ingredients at a glance

2 kg pork shoulder, skin on
2 tablespoons salt
1 teaspoon black pepper
1 tablespoon olive oil (optional)
2 carrots, chopped
1–2 onions, quartered
4–6 whole garlic cloves
100–150 ml water or stock

🧠 Tip: Use the vegetables as a natural roasting rack — they’ll infuse flavor and prevent the meat from sitting in its juices.

🔪 Step-by-step Instructions

1. Prep ahead

Score the pork skin (if needed), rub with salt, and refrigerate uncovered overnight or at least for a few hours to dry the skin.
On roasting day, take the pork out 1 hour ahead to come to room temp. Brush off excess salt and pat the skin dry.
Season the meat side with olive oil and black pepper.

2. Roast to perfection

Preheat your oven to 220°C.
Line a roasting tin with the chopped vegetables and pour in the water or stock.
Place the pork skin-side up on top of the vegetables.
Roast at 220°C for 25–30 minutes to start the crackling.
Lower the oven to 160°C and roast for 1.5 to 2 hours more (75°C for slicing, 90°C for pull-apart tenderness).
Let rest uncovered or loosely covered for 20–30 minutes.

3. Finish the crackling (if needed)

If the crackling still isn’t quite there, place the pork under the grill for 1–2 minutes at high heat. Watch it like a hawk — it can burn fast!

🍽️ Serving suggestions

Serve with your favorite roast sides — think buttery mashed potatoes, steamed greens, and a rich gravy made from the pan juices and softened veggies. Leftovers make an epic sandwich with mustard or apple sauce.

🔁 Got leftovers?

Shred the remaining pork and toss it into tacos, rice bowls, or stir-fried noodles. The flavor gets even better the next day.