The Ultimate Pork Shoulder Roast with Crispy Crackling

When the weather in Normanville turns icy and you’re looking for a meal to warm the house and satisfy everyone at the table, it’s hard to beat a perfectly roasted pork shoulder. Tender, juicy meat under a layer of golden, crackling skin—this is the kind of dish that makes a weekend feel special.

Below, you’ll find our guide to creating the perfect pork roast with reliably crisp crackling, all without complicated techniques. This method is inspired by the approach shared by Nagi Maehashi on RecipeTin Eats, adapted here with our own notes and tips.

Why Choose Pork Shoulder for Roasting?

Pork shoulder is naturally marbled with fat and connective tissue. Slow roasting breaks everything down into meltingly tender meat while the skin transforms into bubbly, shattering crackling.

Unlike leaner cuts like pork loin, shoulder stays moist over hours of gentle heat. And because the skin lays flat, it cooks more evenly—giving you a better chance of all-over crunch.

Ingredients You’ll Need

1 boneless pork shoulder (about 3 kg), skin on, unscored if possible
2 teaspoons fennel seeds (or your preferred dried herbs)
3 teaspoons kosher salt (not table salt)
1¼ teaspoons ground black pepper
1 bulb garlic, halved crosswise
2 onions, halved
1 tablespoon plus 1 teaspoon olive oil
2 cups dry white wine (or apple cider for a sweeter twist)

For the gravy:

¼ cup plain flour
2 cups low-sodium chicken stock
Salt and pepper, to taste

How to Make Perfect Pork Roast with Crispy Crackling

1. Dry the Skin Thoroughly

Pat the pork skin as dry as possible using paper towels. If time allows, place the pork uncovered in the fridge for a few hours (or overnight). Dry skin is key to crisp crackling.

2. Season the Meat

Rub the meat side of the pork shoulder with 1½ teaspoons of salt, all the pepper, the fennel seeds, and 1 tablespoon of olive oil.

3. Salt the Skin

Flip the pork over. Drizzle the skin with the remaining olive oil, then sprinkle evenly with the remaining salt. Make sure you don’t leave any bare spots—salt helps draw out moisture and forms those bubbly blisters.

4. Prepare the Roasting Pan

Arrange the halved onions and garlic in the base of a large roasting pan to create a flavourful bed. Place the pork skin-side up on top. Pour the wine into the pan, taking care not to wet the skin.

5. Slow Roast

Set the oven to 160°C (320°F). Roast the pork uncovered for 2½ hours.

Tip: After 1½ hours, check whether the pork has sagged and the skin is uneven. If so, use crumpled foil balls to prop up any low spots. A level surface ensures even heat and the best crackling.

6. Crisp the Crackling

After the slow roasting phase, turn the oven up to 250°C (485°F) or the hottest your oven goes. Roast for a further 30 minutes until the skin is blistered and golden all over. Rotate the pan as needed so all parts of the skin crisp evenly.

Optional: If some areas crisp faster, cover them with small foil patches secured with toothpicks while the rest finishes.

7. Rest the Meat

Remove the pork from the oven. Rest it loosely covered with foil for at least 20 minutes to allow juices to settle. Don’t worry—your crackling will stay crunchy.

Making the Gravy

Separate Fat: Spoon 3 tablespoons of fat from the pan into a saucepan.
Strain: Strain the remaining pan juices into a bowl, pressing out the garlic and onion for extra flavour.
Roux: Heat the fat over medium heat. Stir in the flour and cook for 1 minute.
Add Stock: Gradually whisk in the chicken stock and the strained juices.
Simmer: Cook for about 3 minutes until thickened. Season to taste.

Serving Tips

Slice the pork with a serrated knife and serve with the gravy on the side (never over the crackling!). Add roasted seasonal vegetables or a crisp apple slaw for a refreshing contrast.

Storage and Reheating

Leftovers: Separate the crackling from the meat. Keep the crackling uncovered in the fridge so it stays crisp.
Reheat Meat: Gently reheat pork slices covered in the microwave.
Reheat Crackling: Pop it in a hot oven for 5–8 minutes to revive the crunch.

Recipe Attribution

This method is inspired by the excellent RecipeTin Eats pork shoulder roast guide, adapted here with additional tips and guidance for Normanville Meats customers.