Cracking Roast Pork is one of our go to recipes to have with Turkey at occasions such as Christmas, Thanksgiving and Easter or as the main dish for the rest of the year. It takes time to prepare and cook but is so worth it. Served as a main dish or as leftovers in lots of other pork recipes.
Cracking Roast Pork
Cracking Pork Roast is a simple recipe that makes moist and crunchy at the same time.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 12 People
Calories: 267kcal
Ingredients
- 6 ½ lb pork shoulder boneless
- 1 bulb garlic sliced in half widthways
- 2 large onions peeled and cut in half
- 3 tbsp salt
- 1 ½ tsp pepper
- 1 tbsp olive oil
- 1 tsp olive oil
- 300 ml white wine
Instructions
- Remove the pork shoulder from the packaging and dry the fat with paper towels. Ideally place uncovered in the fridge for an hour as it helps to dry the skin/fat.
- Preheat your oven to 430F/220C/Gas Mark 7
- Place the pork onto a large chopping board/plate. Using a very sharp knife carefully score the skin and fat making a Criss cross pattern.
- Turn the pork over and sprinkle the remining salt. Again, make sure everything is covered evenly. This will ensure the crackling is all over and not a solid lump of skin.
- Slice the onions and halved garlic bulb into a roasting tray.
- Add the pork on top of the vegetables and gently pour the wine around the edge of the tray. Try not to wet the pork as it will wash the salt etc off.
- Place the roasting tray onto the oven and reduce the het immediately to 320F/160C/Gas Mark 3.
- Slowly roast for 1 ½ hours and check that the skin is crackling well. Any areas not crackling, apply a little olive oil and sprinkle with more salt. The pork will not taste salty.
- If the wine in the pan has dried out, add a little water to prevent burning.
- Return the roasting tray to the oven and continue cooking for a further hour.
- Finally turn the heat up to 485F/250C/Gas Mark 9 for a further 30 minutes to finish crisping the skin. If some parts are crispy already, cover with foil to protect. If it is fully cooked and crispy then ignore this final part.
- Remove the pork from the oven and transfer to a serving dish/platter. Add a piece of foil lightly over the pork and allow to rest for 20 -30 minutes. Plenty of time to make the gravy.
- Carve/slice using a serrated knife for a smooth look.
Nutrition
Calories: 267kcal | Carbohydrates: 3g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 100mg | Sodium: 1860mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg