Pork Shoulder with Crackling (Slow-Roasted)

Slow-Roasted Pork Shoulder with Crackling

This pork shoulder is roasted slowly enough for the connective tissue to soften, then rested so the meat stays juicy beneath crisp, blistered crackling. The key is planning ahead: the skin needs several hours uncovered in the refrigerator, and a 2 kg joint needs more than a short roast to become tender.

The recipe gives two useful finish points. Cook to 85–90°C for pork that carves into soft slices, or continue to 93–96°C for meat that pulls apart easily. The exact time varies with the shape and thickness of the shoulder, so use the internal temperature as the final guide rather than the clock alone.

Why This Recipe Works

Crackling needs a dry surface. Salting the skin and leaving it uncovered draws out surface moisture, while the initial 220°C roast gives the skin enough heat to blister before the meat starts its slower cook. Keep oil, stock, and pan juices away from the skin; moisture will soften it.

The vegetables create a simple roasting rack and add flavour to the pan juices. The water or stock belongs at the base of the tin, not over the pork. The later 160°C roast is long enough for collagen to soften without burning the skin.

Rest the pork uncovered rather than sealing it tightly in foil. Trapped steam can undo the crisp crackling you worked to create. If the skin needs one final push, a brief hot-grill finish works, but it needs constant attention.

Crackling Troubleshooting

Why is the crackling soft?

The skin was not dry enough, or liquid reached the top during roasting. Pat it dry before cooking, keep the pork skin-side up, and avoid covering it while it rests. A short grill finish can restore crispness.

Why did the crackling burn before the pork was tender?

The joint may have been too close to the top element, or the high-heat stage ran too long. Keep the initial blast to 25–30 minutes, then reduce the oven to 160°C. If the skin is already dark, shield it loosely while the meat continues to cook, leaving enough space for steam to escape.

Should I cook to 75°C or 95°C?

Both temperatures describe different results. Around 75°C is a minimum safety reference for pork, but shoulder can still be firm there. Use 85–90°C for sliceable tenderness and 93–96°C when you want the collagen-rich meat to pull apart.

How long should pork shoulder rest?

Rest for 20–30 minutes. This gives the juices time to settle and lets the crackling remain exposed to dry air. Carve only after the rest, using a sharp knife to portion through the meat and crackling.

Serving and Storage

Serve with roast potatoes, mashed potatoes, steamed greens, apple sauce, or a gravy made from the strained pan juices. The recipe-card nutrition is an estimate for one of six servings and excludes side dishes; the amount of fat rendered and discarded will change the final values.

Refrigerate leftovers within two hours and use within three days. Store the crackling separately if possible, then reheat the pork uncovered in a hot oven or air fryer so the surface has a chance to crisp again. Shredded leftovers also work in sandwiches, rice bowls, tacos, and stir-fried noodles.