Why You’ll Love This Recipe

• Crispy crackling is a priority: The recipe combines thoroughly dried skin, salt and high initial heat to encourage a crunchy finish.
• The seasoning is straightforward: Garlic powder, thyme, rosemary and black pepper flavor the pork without an overly complicated rub.
• You have a choice of pork cuts: The supplied recipe allows a boneless skin-on pork shoulder or pork loin.
• Onion and garlic cook underneath: They sit in the roasting pan beneath the pork and contribute to the flavorful pan juices.
• The broth stays below the skin: This helps keep added liquid away from the surface you are trying to crisp.
• The oven method uses two temperatures: High heat starts the crackling before a lower roasting temperature continues cooking the pork.
• There is a final crisping option: If needed, the oven can return to high heat briefly at the end.
• The pan juices are put to use: The final instruction calls for scraping up the flavorful juices and serving them as gravy alongside the roast.

Ingredients

• 4–5 lb boneless pork shoulder or pork loin with skin on
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 1 cup chicken or beef broth

Ingredient Notes

Skin-On Pork

The recipe calls for a 4–5 pound boneless pork shoulder or pork loin with the skin on. Keeping the skin is essential to the crackling in this particular roast.

Olive Oil

Use 2 tablespoons of olive oil as part of the seasoning for the meat.

Kosher Salt

The 2 teaspoons of kosher salt are rubbed generously over the scored skin. Salt is a key part of the supplied crackling technique.

Garlic Powder, Thyme and Rosemary

Garlic powder, dried thyme and dried rosemary season the meat along with black pepper and olive oil.

Onion and Fresh Garlic

Place the sliced onion and four smashed garlic cloves in the roasting pan, then set the pork on top with the skin facing upward.

Chicken or Beef Broth

Either chicken broth or beef broth is supported. Pour 1 cup into the bottom of the roasting pan while keeping it away from the pork skin.

Equipment

• Roasting pan
• Sharp knife for scoring the skin
• Paper towels
• Meat thermometer
• Measuring cups and spoons
• Carving knife

How to Make Roast Pork with Crispy Crackling

1. Dry the Pork

   Pat the pork completely dry with paper towels. For the crispiest crackling, leave it uncovered in the refrigerator overnight if possible.

2. Preheat the Oven

   Preheat oven to 450°F (230°C).

3. Score the Skin

   Score the pork skin with a sharp knife, cutting through the skin but not deeply into the meat.

4. Season the Pork

   Rub the meat with olive oil, garlic powder, thyme, rosemary, and black pepper. Rub the skin generously with salt.

5. Set Up the Roasting Pan

   Place the sliced onion and garlic in a roasting pan. Set the pork on top, skin-side up, and pour the broth into the bottom of the pan, making sure it doesn’t touch the skin.

6. Start at High Heat

   Roast at 450°F for 25–30 minutes to start crisping the skin.

7. Reduce the Temperature

   Reduce the oven temperature to 325°F (165°C) and continue roasting until the pork reaches your desired internal temperature. For tender shoulder, this can take about 3–4 hours; use a meat thermometer rather than relying only on time.

8. Crisp the Crackling Further if Needed

   If the crackling isn’t crisp enough at the end, increase the oven to 450–475°F (230–245°C) for a few minutes, watching carefully so it doesn’t burn.

9. Rest the Pork

   Remove the pork and let it rest for 20–30 minutes before slicing.

10. Serve with the Pan Juices

    Scrape the flavorful pan juices and serve as gravy alongside the roast.

Tips for the Best Results

• Get the skin very dry: Pat the pork thoroughly with paper towels before seasoning.
• Use the overnight option when practical: Leaving the pork uncovered in the refrigerator overnight is the recipe’s suggested preparation for especially crisp crackling.
• Score carefully: Cut through the skin without cutting deeply into the meat.
• Salt the skin generously: The recipe specifically separates the salt treatment for the skin from the herb seasoning on the meat.
• Keep the skin facing up: Position the pork skin-side up throughout roasting.
• Keep broth away from the skin: Pour it into the bottom of the roasting pan rather than over the pork.
• Do not skip the high-heat start: The initial 25–30 minutes at 450°F are included specifically to begin crisping the skin.
• Use a meat thermometer: The recipe specifically recommends checking the pork rather than relying solely on roasting time.
• Watch the final crisping stage closely: If you return the oven to 450–475°F, the recipe calls for only a few minutes and careful monitoring.
• Rest before carving: Give the finished pork 20–30 minutes before slicing.

Common Mistakes to Avoid

Starting with Wet Pork Skin

The recipe’s crackling technique begins with thoroughly dried skin. Pat it completely dry, and use the optional overnight refrigerator method when possible.

Scoring Too Deeply

Score through the skin, but avoid cutting deeply into the meat. That distinction is specifically included in the supplied method.

Pouring Broth Over the Skin

The broth belongs in the bottom of the roasting pan. Keep it from touching the skin so you do not deliberately wet the surface intended for crackling.

Skipping the Initial High Heat

Begin at 450°F (230°C) for 25–30 minutes before lowering the oven to 325°F (165°C).

Assuming Shoulder and Loin Have Identical Cooking Times

The recipe allows either cut but gives the approximate 3–4-hour guidance specifically for tender shoulder. Follow the supplied advice to use a meat thermometer rather than relying only on time.

Walking Away During the Final High-Heat Finish

If the crackling needs additional crisping, watch it carefully after increasing the oven to 450–475°F. The supplied instructions specifically warn against letting it burn.

Slicing Immediately

The finished roast should rest for 20–30 minutes before slicing.

Substitutions and Variations

Pork Shoulder

Boneless pork shoulder with the skin on is one of the two explicitly supported cuts. The recipe notes that cooking shoulder until tender can take about 3–4 hours during the lower-temperature roasting stage.

Pork Loin

A skin-on boneless pork loin is also explicitly allowed. Because it is a different cut from shoulder, do not automatically apply the shoulder’s approximate 3–4-hour guidance. Follow the original recipe’s instruction to monitor internal temperature.

Chicken Broth

Use 1 cup of chicken broth in the bottom of the roasting pan.

Beef Broth

Alternatively, use 1 cup of beef broth. Both broth choices are included in the original ingredient list.

Extra-Crisp Finish

If the skin needs more crisping at the end, use the supplied optional high-heat finish at 450–475°F (230–245°C) for a few carefully watched minutes.

Serving Suggestions

Slice the pork after its 20–30-minute rest and serve the crisp crackling with each portion. Scrape up the flavorful pan juices and serve them as gravy alongside the roast, as directed in the original recipe.

For the classic roast dinner suggested with the recipe, serve the pork with roast potatoes, Brussels sprouts, mashed carrots and swede, and rich brown gravy.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What cut of pork should I use for crispy crackling?

The supplied recipe allows a 4–5 pound boneless pork shoulder or pork loin with the skin on.

How do I get crispy pork crackling?

The recipe emphasizes very dry skin, plenty of salt and high heat at the beginning. It also suggests leaving the pork uncovered in the refrigerator overnight when possible.

Do I need to refrigerate the pork uncovered overnight?

It is optional rather than required. The recipe recommends it when possible for the crispiest crackling.

Should I score the pork skin?

Yes. Score through the skin with a sharp knife, but do not cut deeply into the meat.

What temperature does the pork start roasting at?

Start at 450°F (230°C) and roast for 25–30 minutes to begin crisping the skin.

What temperature do I use after the initial high-heat roast?

Reduce the oven to 325°F (165°C) and continue roasting.

How long does pork shoulder take in this recipe?

The supplied recipe says a tender shoulder can take about 3–4 hours during the lower-temperature stage and recommends using a meat thermometer rather than relying only on time.

Can I use the same 3–4-hour timing for pork loin?

The recipe does not assign that timing to pork loin. The 3–4-hour guidance is specifically stated for tender shoulder, so monitor your chosen cut with a meat thermometer as directed.

What if the crackling is not crispy enough?

Increase the oven to 450–475°F (230–245°C) for a few minutes at the end, watching carefully so the crackling does not burn.

How long should roast pork rest?

Let it rest for 20–30 minutes before slicing.

Can I use beef broth instead of chicken broth?

Yes. The recipe explicitly allows either chicken or beef broth.

What can I serve with Roast Pork with Crispy Crackling?

The supplied suggestions include roast potatoes, Brussels sprouts, mashed carrots and swede, and rich brown gravy.

Related Recipes

• Pork Roast Recipes
• Sunday Roast Recipes
• Pork Shoulder Recipes
• Classic Roast Dinner Recipes
• Oven-Roasted Meat Recipes

Recipe Card: Roast Pork with Crispy Crackling

Ingredients

• 4–5 lb boneless pork shoulder or pork loin with skin on
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 1 cup chicken or beef broth

Instructions

1. Pat the pork completely dry with paper towels. For the crispiest crackling, leave it uncovered in the refrigerator overnight if possible.
2. Preheat oven to 450°F (230°C).
3. Score the pork skin with a sharp knife, cutting through the skin but not deeply into the meat.
4. Rub the meat with olive oil, garlic powder, thyme, rosemary, and black pepper. Rub the skin generously with salt.
5. Place the sliced onion and garlic in a roasting pan. Set the pork on top, skin-side up, and pour the broth into the bottom of the pan, making sure it doesn’t touch the skin.
6. Roast at 450°F for 25–30 minutes to start crisping the skin.
7. Reduce the oven temperature to 325°F (165°C) and continue roasting until the pork reaches your desired internal temperature. For tender shoulder, this can take about 3–4 hours; use a meat thermometer rather than relying only on time.
8. If the crackling isn’t crisp enough at the end, increase the oven to 450–475°F (230–245°C) for a few minutes, watching carefully so it doesn’t burn.
9. Remove the pork and let it rest for 20–30 minutes before slicing.
10. Scrape the flavorful pan juices and serve as gravy alongside the roast.

Recipe Notes

• For crunchy crackling, the supplied tip emphasizes very dry skin, plenty of salt and high heat at the beginning.
• Leaving the pork uncovered in the refrigerator overnight is optional but recommended when possible for especially crisp crackling.
• Score through the skin without cutting deeply into the meat.
• Keep the pork skin-side up in the roasting pan.
• Keep the broth in the bottom of the pan and away from the skin.
• The approximate 3–4-hour lower-temperature cooking guidance is specifically given for tender pork shoulder.
• Use a meat thermometer rather than relying only on cooking time.
• Watch closely if using the optional final high-heat crisping stage.
• Rest the roast for 20–30 minutes before slicing.
• No serving yield, nutrition information or storage instructions were supplied.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe.