Ladies and gentlemen, I now introduce you to the most perfect Pork Roast With Crackle to hit your dinner table! A weekend pork roast is easy to cook with minimal steps, but achieving a beautifully golden and crunchy crackling that’s full of savory flavors and provides a satisfying contrast to the tender, juicy meat beneath is an art. For the best results and that harmony of textures, you’ll need to get your hands on a boneless pork shoulder or butt. I assure you, it’s worth every single minute you’ll be waiting for this delicious pork roast to get ready. There’s a rainbow at the end of this culinary journey. For more mouthwatering inspiration, check out our Easy Honey Garlic Chicken.
What Sets This Pork Roast With Crackle Apart?
Crackling is undeniably the most enjoyable part of a good piece of pork roast. That crispy, oily crunch filled with so much flavor is something we all eagerly anticipate after hours of roasting—similar to the incredible experience of Crispy Carnitas. As it fills your home with mouthwatering aromas, you know something special is cooking.
What sets my Pork Roast With Crackle recipe apart is the meticulous attention to detail. From scoring the skin just right to achieving the perfect blend of seasonings, every step is designed to create a harmonious balance of textures and flavors. I go beyond the basics to ensure you get an unparalleled culinary experience. With my step-by-step guides and practical tips, you’ll achieve consistent, delectable results every time.
Pork Roast With Crackle: Key Ingredients
The secret to this Pork Roast With Crackle is in its key ingredients. Each one brings something special to create a luxurious, flavorful pork roast with the perfect crackling. Let’s dive into what makes this recipe truly exceptional:
- Boneless Pork Shoulder or Butt, Rind On: Look for a well-marbled pork shoulder or butt with a nice layer of fat under the rind. This fat will render during roasting, ensuring juicy and flavorful meat. Make sure the rind is intact,as it’s crucial for achieving that perfect crackling.
- Garlic Powder: Choose a high-quality garlic powder with a strong aroma. It should be fresh and not clumped together, which indicates moisture. This pantry staple adds a robust, savory flavor that enhances the overall taste of the pork.
- Olive Oil: Opt for extra virgin olive oil for its superior flavor and health benefits. It helps the seasonings adhere to the pork and aids in the rendering process of the fat, contributing to the crispiness of the crackling.
- Salt: Use coarse sea salt or kosher salt for the best results. These types of salt draw out moisture from the rind, allowing it to blister and crisp up beautifully. Season generously, especially on the skin, to ensure a flavorful and crispy crackling.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Pork Roast with Crackle, flexibility is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of delicious alternatives that will keep the crackling crispy and the flavors rich and satisfying:
- Herb Infusion: Fresh herbs like rosemary, thyme, or sage can be tucked under the pork skin before roasting. This will infuse the meat and crackling with aromatic flavors that elevate the dish.
- Spice Mix Variations: While garlic powder and salt are classic, you can experiment with adding smoked paprika, cumin, or even a pinch of cayenne pepper for a bit of heat. These spices will add a unique twist to your crackling.
- Garlic Cloves: If you love garlic, place a few whole garlic cloves in the roasting pan. As they cook, they will impart a rich, savory flavor to both the pork and the crackling.
Ultimate Pork Roast With Crackle: Step-By-Step
Ready to create the ultimate Pork Roast With Perfect Crackle? Follow these simple steps with images to guide you through the process. You’ll achieve juicy, tender pork with irresistibly crispy crackling that’s sure to impress and delight everyone at your dinner table.
- Prepare the Pork: 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 temp.
- Preheat and Score: Preheat your oven to 460°F (240°C) to ensure it’s hot for roasting. Take a sharp knife and carefully score the rind in 1-inch intervals, being mindful not to cut too deep into the meat. Pat the skin dry with paper towels to remove any moisture, crucial for achieving a crispy finish.
*Pro Tip: Remove the pork from its plastic wrapping and thoroughly pat dry with paper towels to eliminate moisture from the rind. For the best crackling, refrigerate the pork uncovered for at least 1 hour, or ideally overnight to dry out the rind completely. Score the rind at 1-inch intervals, being careful not to cut into the meat.
- Season the Pork: Turn pork skin-side down. Rub garlic powder and salt into the meat underneath. Drizzle the olive oil over the pork rind and meat, rubbing it in with your fingers for best results. Season the rind generously with sea salt.
- Roast the Pork: 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.
- Final 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.
- Check and Rest: 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). Allow to rest for 15 minutes before carving.
You’ve now mastered the art of creating Perfect Pork With Crackle! If you enjoyed this recipe, why not explore some more delicious options on our site? Pair your pork with Crispy Garlic Roasted Potatoes or Creamy Mashed Cauliflower for a delightful meal. You can also try my Roasted Brussels Sprouts with Bacon or add a burst of sweetness with Honey Roasted Carrots With Garlic Butter.
Recipe FAQ’s
Rub the rind with 2 tablespoons of cooking oil and one tablespoon of coarse sea salt (you can use more if you like your crackling on the salty side). Rub it in really well. Season the meat (underside of the pork) with 1 teaspoon salt and another 2 tablespoons olive oil.
To carve the pork roast, start by letting it rest for 15 minutes after cooking. This allows the juices to redistribute, ensuring tender meat. Use a sharp carving knife to slice the pork against the grain into desired thickness. For the best crackling, cut the rind separately and serve on top of the slices.
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). Allow it to rest for 15 minutes before carving.
Pork Roast With Crackle
Ingredients
- 4 pound boneless pork shoulde or butt, rind on
- 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.
Aileen says
I know this would be delicious but unfortunately I live in the states now and they remove all the rind and virtually all the fat to leave it dry and flavorless. I don’t know why they do this when leaving the fat and skin makes a far superior roast. I can’t even get a local butcher to leave the rind on as it’s already removed before they even get it.
susan gladney says
I just bought a shoulder bone in at Winn Dixie with all the skin.
PAOLA Alessandra SENSI ISOLANI says
I never write reviews but had to for this one! This deserves the best review, I don’t often cook meat but did because my grandson loves pork and this recipe is amazing! I followed the directions, it was easy to make and came out superb! I would only cut down a little on the coarse salt on top but that is a minor thing!
Kristy Curi says
I made this last week with a 5 pound picnic pork and it was perfect! I baked it for an hour and half for the middle step when you drop down the temp. I’m doing an 11 pound one for Christmas Eve, and I’m wondering how long I should cook it for at the lower temp? I thought I read a comment you made about it being 12-15 min per pound, but I can’t find that anywhere.
Jo says
This is such a perfect recipe and it has never failed me so far. Love, love love it and so do all my guests. Thank you
Karina says
Hi Jo, I’m thrilled to hear that the recipe has been perfect for you and a hit with your guests! Your love for it means a lot, and I’m grateful for your kind words! Happy cooking!
Peter Heffernan says
She loved it!
Onda says
This was like magic! Never had pork so tender and tasty-literally perfect! About half way through baking, I found pan was drying out and burning on the bottom, so I just added water, and voila great juice and no burning.
Mae says
Amazing recipe! Crispy crackling! Delish roast
luis moscoso says
If you put the crackling under the broiler magic will happen
Jaime says
AMAZING recipe. I never cook pork roast any other way now. I’ve been behind, and had to skip the overnight/drying process, and it definitely was not as good. When done by the recipe (altering cooking times for pork poundage), this is amazing. I wish I would have cooked it this way the entire time. So much more affordable than beef, and it’s just as or more delicious!
Karina says
Thank you so much for your feedback Jaime! Enjoy this recipe for many years to come
EvaA says
Tonight will be my first time so I have some questions.
1) Do I put oil into the baking pan before the roast goes in.
2) Did you use a lid/cover during cooking.
Thank you.
Sara says
Amazing!! The crackling was so good. I will definitely make it again. I did use the wire rack so that I could have drippings for gravy. Will try without the rack next time.