Introduction
Indulging in a beautifully roasted pork shoulder with crispy crackling is a delightful culinary experience that many cherish. This recipe showcases the perfect balance of tender meat and crispy skin, accompanied by a rich gravy that elevates the dish. Whether for a family gathering or a special occasion, this pork roast is sure to impress your guests and provide comfort at the dinner table.
Detailed Ingredients with measures
3 kg (6 lb) boneless pork shoulder with skin, unscored, unrolled, and netting removed
3 teaspoons cooking or kosher salt (not salt flakes or table salt)
1¼ teaspoons black pepper
2 teaspoons fennel seeds (or other herb/spice of choice)
1 tablespoon plus 1 teaspoon olive oil
1 garlic bulb, halved horizontally
2 onions, halved (brown, white, or red)
2 cups dry white wine or alcoholic/non-alcoholic cider
Gravy Ingredients
¼ cup flour
2 cups low-sodium chicken broth/stock
Salt and pepper to taste
Prep Time
15 minutes (plus overnight drying for optimal results)
Cook Time
3 hours
Total Time
3 hours 15 minutes
Yield
Serves 6-8 people
Directions
1. Prepare the Pork: Pat the pork skin dry with paper towels. For optimal results, leave the pork uncovered in the refrigerator overnight to allow the skin to dry further. If time is limited, ensure the skin is as dry as possible.
2. Preheat the Oven: Set the oven to 220°C (430°F) or 200°C (390°F) if using a fan-forced oven.
3. Season the Pork: Rub 1 tablespoon of olive oil over the pork skin. Evenly sprinkle 3 teaspoons of salt over the skin, ensuring it covers the entire surface. Flip the pork over and rub the flesh side with the remaining 1 teaspoon of olive oil. Sprinkle 1¼ teaspoons of black pepper and 2 teaspoons of fennel seeds over the flesh side.
4. Prepare the Roasting Pan: Place the halved garlic bulb and onion halves in the center of a roasting pan. Position the pork on top of the garlic and onions, ensuring the skin side is up. Pour 2 cups of dry white wine or cider into the pan, being careful not to wet the pork skin.
5. Roast the Pork: Place the roasting pan in the preheated oven. Immediately reduce the oven temperature to 160°C (320°F) or 140°C (285°F) if using a fan-forced oven. Roast the pork for 2½ hours.
6. Crisp the Crackling: After 2½ hours, increase the oven temperature to 250°C (480°F) or 230°C (450°F) if using a fan-forced oven. Continue roasting for an additional 30 minutes, or until the skin is crisp and golden.
7. Rest the Pork: Remove the pork from the oven and let it rest for 15 minutes before carving.
8. Prepare the Gravy: While the pork is resting, strain the pan juices into a saucepan, discarding the solids. Place the saucepan over medium heat and bring the juices to a simmer. In a small bowl, mix ¼ cup of flour with a few tablespoons of water to form a smooth paste. Whisk the flour paste into the simmering pan juices. Gradually add 2 cups of low-sodium chicken broth, stirring continuously. Continue to cook, stirring, until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
9. Serve: Carve the rested pork and serve with the prepared gravy.
Detailed Directions and Instructions
Prepare the Pork:
Pat the pork skin dry with paper towels. For optimal results, leave the pork uncovered in the refrigerator overnight to allow the skin to dry further. If time is limited, ensure the skin is as dry as possible.
Preheat the Oven:
Set the oven to 220°C (430°F) or 200°C (390°F) if using a fan-forced oven.
Season the Pork:
Rub 1 tablespoon of olive oil over the pork skin. Evenly sprinkle 3 teaspoons of salt over the skin, ensuring it covers the entire surface. Flip the pork over and rub the flesh side with the remaining 1 teaspoon of olive oil. Sprinkle 1¼ teaspoons of black pepper and 2 teaspoons of fennel seeds over the flesh side.
Prepare the Roasting Pan:
Place the halved garlic bulb and onion halves in the center of a roasting pan. Position the pork on top of the garlic and onions, ensuring the skin side is up. Pour 2 cups of dry white wine or cider into the pan, being careful not to wet the pork skin.
Roast the Pork:
Place the roasting pan in the preheated oven. Immediately reduce the oven temperature to 160°C (320°F) or 140°C (285°F) if using a fan-forced oven. Roast the pork for 2½ hours.
Crisp the Crackling:
After 2½ hours, increase the oven temperature to 250°C (480°F) or 230°C (450°F) if using a fan-forced oven. Continue roasting for an additional 30 minutes, or until the skin is crisp and golden.
Rest the Pork:
Remove the pork from the oven and let it rest for 15 minutes before carving.
Prepare the Gravy:
While the pork is resting, strain the pan juices into a saucepan, discarding the solids. Place the saucepan over medium heat and bring the juices to a simmer. In a small bowl, mix ¼ cup of flour with a few tablespoons of water to form a smooth paste. Whisk the flour paste into the simmering pan juices. Gradually add 2 cups of low-sodium chicken broth, stirring continuously. Continue to cook, stirring, until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
Serve:
Carve the rested pork and serve with the prepared gravy.
Notes
Selection of Pork:
Choose a high-quality boneless pork shoulder for the best flavor and tenderness.
Drying the Skin:
Ensuring the pork skin is dry is crucial for achieving crispy crackling.
Temperature Control:
Monitor the oven temperature closely, especially during the final crisping stage for optimal results.
Gravy Consistency:
Adjust the amount of chicken broth based on how thick you prefer your gravy.
Accompaniments:
Consider serving with sides such as roasted vegetables or mashed potatoes to complement the dish.
Cook techniques
Drying the Pork Skin
Leaving the pork uncovered in the refrigerator overnight helps to dry out the skin, which is essential for achieving crispy crackling.
Proper Seasoning
Rub the skin with olive oil and salt to enhance flavor. Ensure the flesh side is also seasoned with black pepper and fennel seeds, or your choice of herbs and spices.
Layering Aromatics
Using halved garlic and onions in the roasting pan adds depth and flavor to the meat while preventing it from roasting directly on the pan.
Temperature Management
Start with a high initial oven temperature for roasting, then reduce it for slow cooking. This method helps the pork cook evenly while allowing the skin to crisp up later.
Crisping the Skin
Increasing the oven temperature towards the end of the cooking process is crucial for obtaining golden, crispy skin on the pork shoulder.
Resting the Meat
Letting the pork rest after roasting allows the juices to redistribute, ensuring the meat remains moist and flavorful when carved.
Making Gravy from Pan Juices
Straining the pan juices, mixing in a flour paste, and adding chicken broth creates a rich and flavorful gravy that complements the roasted pork.
FAQ
Can I use a different cut of pork?
Yes, you can use different cuts, but ensure they have enough fat for flavor and moisture, such as pork belly or a pork loin with the skin on.
Is fennel essential for the recipe?
No, fennel can be substituted with other herbs or spices according to your preference, like thyme, rosemary, or even paprika.
What type of wine or cider is best?
A dry white wine or a non-alcoholic apple cider works well for flavor; choose one that you enjoy drinking.
How can I make the gravy thicker?
If the gravy isn’t thick enough, mix in additional flour paste or let it simmer longer to reduce and thicken.
Can I prepare this dish in advance?
You can prepare the pork in advance, roast it, and then reheat it for serving. However, crisping up the skin may require additional baking time.
What should I serve with the pork?
This roasted pork pairs well with roasted vegetables, mashed potatoes, or a fresh salad to balance the richness of the meat.
Conclusion
This roasted pork shoulder recipe delivers a succulent, flavorful dish with a perfectly crispy skin. The combination of garlic, onions, and a splash of wine or cider enhances the natural richness of the pork, while the homemade gravy brings everything together for a comforting, satisfying meal. It’s a wonderful centerpiece for family gatherings or special occasions, bringing warmth and joy to your dining table.
More recipes suggestions and combination
Herb-Crusted Roast Chicken
Try a whole chicken seasoned with a mix of rosemary, thyme, and garlic, and roasted alongside root vegetables for a complete meal.
Pork Tenderloin with Apple Cider Glaze
Marinate pork tenderloin in apple cider, mustard, and spices, then roast or grill for a sweet and savory dish.
Vegetable Risotto
Make a creamy risotto with Arborio rice, seasonal vegetables, and Parmesan cheese as a delightful side to the roast pork.
Slow-Cooked Beef Brisket
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Cider-Braised Root Vegetables
Braised carrots, parsnips, and turnips in apple cider for a sweet and tangy side that complements roasted meats beautifully.
