Roast Pig with Crackling Crumbs
It's the best pork roast you've ever had, with meat that's incredibly tender and crackling that's incredibly crisp. It's your dream come true. This pork shoulder roast makes use of a straightforward approach that is incredibly successful in producing pork crackle that is extremely crispy. Every Single Time And without making any incisions in the skin
This Roast Recipe, which is served with a homemade gravy for pork, is one that I always pull out because I know it will be a success.
The ideal pork roasting experience
This flawless Pork Roast possesses:
Flesh that has been slowly cooked and is tender, juicy, and infused with flavor;
Pork crackling that is uniformly incredibly crispy and bubbly, with not a single rubbery or chewy region; and
Alongside it was an incredible homemade gravy that had been made with the drippings from the pan.
It can be done without the hassle of using blow dryers, boiling hot water, or allowing the pork to sit out in the refrigerator for an entire day to dry in the air.
It is easy to make and does not require any specialized tools; moreover, it is effective. Single Time (However, there is no obligation for you to take my word for it. Examine the testimonials. )
Proceed directly to the recipe.
My best-kept secrets for a flawless Pork Roast that's packed with Extra-Crispy Pork Crackle
Forget about all the extra work that is recommended by other recipes to get the perfect pork crackling. Simply proceed in the following simple steps:
Unrolled pork shoulder without bones, with the skin left on (of course, for the crackling). ) Skip the pork loin because it doesn't crackle nearly as well as the other cuts.
Dry skin – Ensure skin is dry
There will be no scoring, and there is no need to score the skin. In point of fact, if the scoring isn't done correctly, it can make the skin less crispy.
Roast without covering it at any point (so that the skin can remain dry).
Using a low temperature at first to slowly cook the flesh until it is tender, then switching to a higher temperature to finish crackling the skin
Utilize scrunched-up balls of foil in order to maintain a level surface on the skin. Because a level surface equals an even distribution of high heat, which results in better crackling
Have you ever noticed that the sides of pork that is rolled up never get as crispy as the top? This is due to the fact that the highest part is subjected to the most heat. Therefore, in order to achieve a perfectly crisp crackling throughout the entire piece of pork, LEVEL THE PORK using balls of foil.It is essential to use foil balls in order to level the pork skin during the final blast in order to achieve a perfect bubbly and crispy crackle from one end to the other. This is due to the fact that the highest points crackle better and faster than the dips and crevices in the surface.
The pork that yields the best crackling when roasted is. boneless shoulder cut of pork
The following cuts of pork produce the crispiest crackle when roasted:
pork shoulder without any bones;
freshly cut by the butcher as opposed to being vacuum-packed and purchased from the supermarket (it is typically rolled, tied, or netted);
has a dull, dry complexion; and
There is no need to make slits in the skin. But if it has a score already, that's not a problem at all.
But don't be concerned This recipe is still an excellent choice even if the pork has already been rolled, netted, or scored. The only problem is that the crackle never turns out quite as perfectly as it is depicted... but it is still superior to every other approach that you will test.A piece of pork shoulder that has just been cut and trimmed at the butcher. Boneless, 3 kg / 6 lb
I will go into greater detail in a section that can be found further down below, explaining why pork shoulder is the superior cut for pork roast.
However, in a nutshell, this is the cut of pork with flesh that is able to withstand the three-hour cooking time necessary to get a really good crackling. Because this is a cut of meat that requires slow cooking, the meat develops a texture that is both tender and juicy. On the other hand, a leaner cut of meat, such as the loin or the leg, will become dry before the crackling turns into a crispy texture.
As for scoring, which means cutting diamond shapes into the skin of the chicken, this step is not required in order to achieve excellent crackling, as can be seen in all of the photos and in the recipe video. In point of fact, scoring poses a threat to the crispiness of the crackling because if you (or the apprentice butcher at the supermarket) cut through to the flesh inadvertently, the juices will bubble up onto the skin as it cooks, wetting it. This can be avoided by not scoring the pork. Additionally, you will find that the skin in that region becomes rubbery rather than crispy.
Do you want to cook some pork belly?
Check out this recipe for Chinese-style Crispy Pork Belly. Without a doubt, this is the most effective way to get pork belly to crisp up. Full stop
What you require in order to prepare roasted pork
The following items are required to roast the pork:
Fennel is used for imparting flavor to the meat. My personal opinion is that fennel is hands down the best rub for pork, and the two go together like peanut butter and jelly.
The majority of the salt is deposited on the surface of the skin. On the skin, a significant amount of salt is required. In point of fact, the bubbly, crispy texture of the skin is due to the presence of salt, which prevents the skin from becoming an impenetrable, hard, flat sheet of skin;
Oil – Used to ensure that the seasonings adhere to the meat as well as the skin, as well as for its role as a heat conductor;
When the pork is being roasted, it is placed on top of chopped garlic and onions. They fulfill the following functions:
Enhance the flavor of the pork's meat even further;
Maintaining an elevation above the pan juices helps ensure that the pork cooks evenly (meat that is covered in liquid cooks more quickly than meat that is exposed to the liquid); and
Gives the pan juices an incredible flavor that you can then use to make an amazing gravy for the pork roast.
Wine (or alternatively, alcoholic or non-alcoholic apple cider, or as a last resort, water) is added to the roasting pan, and its presence serves three functions:
The liquid prevents the juices in the pan from catching fire during the lengthy roasting process (i.e. the juices from the meat and the fat that run off of the pork) If the juices in the roasting pan catch fire, your gravy will take on an unpleasant flavor. Nobody wants a gravy that is too sour with their pork.
During the slow roasting process, the moist environment that is created for the flesh helps to prevent it from becoming dry. It means that we do not need to cover the pork, which prevents the skin from becoming crispy; and
During the phase of low temperature, slow roasting, some moisture is created in the oven, which keeps the pork skin supple enough to allow bubbles to form inside the skin. These bubbles then harden into a crispy crackle during the final blast of high heat to form the crackling. If there isn't any kind of liquid in the roasting pan, the skin will come out as a rigid and flat sheet of skin that, despite being crisp, will have very few bubbles and will be more difficult to chew.
The gravy needs flour in order to be thickened, and
Chicken stock or chicken broth will be used as the liquid component of the gravy. Additionally, we use the pan juices, which are bursting with the flavor of pork. Because chicken stock has a more subdued flavor than beef stock does, I like to use it instead of beef stock because it allows us to better appreciate the pork flavor that comes from the roasting pan juices.
How to make a roast from the pork shoulder.
It is not difficult to prepare a pork shoulder roast that has crackling that is flawless and bubbly all the way through if you make sure to follow each and every step in the recipe. Do not attempt to hasten the process by raising the temperature, and do not reduce the amount of salt that you use. Just make sure to follow the instructions exactly. (Would you mind if I did?)
1. Get the pork ready to be roasted.
These steps are shown in the photos of the steps that are located above:
Dry skin – Pat skin dry using a paper towel;
Flesh should be seasoned by applying salt, pepper, and fennel, if desired, along with a drizzle of oil to the sides of the pork that will be consumed;
On the side that will be exposed to the salt, first drizzle with oil and then evenly sprinkle with salt. Keep in mind that salt creates the more desirable crispy bubbles as opposed to a hard or flat skin. Therefore, make sure there are no areas that are unsalted.
Garlic and onion halves - Place these halves, cut side up, in the pan first, then place the pork on top of the garlic and onions, skin side up;
Wine - Pour the wine into the pan (for substitutions, see the recipe), taking care not to get the skin wet;
For a slow roast, preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) with the fan on (140 degrees Celsius). This is the period of time during the slow roasting process in which the flesh will become tender and juicy. The skin will not be crispy just yet; in fact, at this point, it ought to still be soft and rubbery in texture.
2. Even out the surface of the pork, which is the key to an evenly crisp crackle )
After 1 and a half hours in the oven, the surface of the skin, which may have been flat going into the oven, is likely to be somewhat wonky. This occurs on its own as a result of the pork shoulder being a sinewy and tough cut of meat, which causes it to buckle as it is slow roasted.
At this point in the process, we need to use scrunched up balls of foil to prop up the pork in parts so that the pork skin is as level as it can be. This is due to the fact that an even distribution of heat on the pork skin is required in order to achieve the perfect pork crackle from edge to edge.
If you choose not to do this... It will take the lower portions of the skin a great deal more time to become crispy, and there are times when it won't become crispy at all.
The degree to which you will be required to do this is directly proportional to the amount that your pork buckles. There are times when one of the edges of the pork will twist so that it's almost vertical. Simply smooth out the top surface of the pork skin as best you can, and if necessary, we can use pieces of foil to protect the areas of the skin that crisp up more quickly than others later.
After you have leveled the pork, place it back in the oven and continue to slow roast it at a low temperature for another hour. This will bring the total amount of time spent slow roasting at a low temperature to two and a half hours.
3. Give it your all, and then give it a break.
The time has come to REALLY TURN UP THE HEAT. Raise the temperature of the oven to 250 degrees Celsius (or 485 degrees Fahrenheit), or as high as it can go if it can't go that high. Blast the pork for a total of thirty minutes, turning the pan as necessary to promote even crackling.
Before and after being subjected to the intense heat, the pork appears as follows:
Oh, I see, the crackling isn't coming through very clearly. HERE YOU GO
It is necessary to get some rest.
Before slicing cooked meat, it is best to allow it to "rest" for some time after removing it from the oven. It is essential to do this in order to allow the juices to redistribute themselves evenly throughout the meat; if this does not happen, the juices will simply escape when the pork is sliced, leaving you with meat that is drier than it should be.
The longer the piece of meat needs to rest after being cooked, the larger the piece of meat and the longer you cook it. In this instance, it is best to let the pork rest for fifteen to twenty minutes to ensure that the meat is exceptionally juicy, as it should be.Because the crackling is already so crunchy, placing it in the refrigerator while covered in foil will not cause it to become even slightly softer.
To maintain its temperature, allow the pork to rest while loosely covering it with foil. Do not be concerned; even if you cover it and leave it for several hours, the crackling sound will not be affected in the least by this. That's how thick and crispy the crackling is.
In the event that you do not cover the meat with foil while it rests, the exterior of the meat will become dry. I did it one time on purpose in order to test it.
Prepare gravy to accompany the pork roast.
This recipe for roast pork comes with a gravy that is made from the drippings in the roasting pan and is absolutely bursting with flavor. There's gold in that gravy. So don't skip it
It should go without saying that you should never pour gravy onto crispy crackling, but just in case... After all that work to achieve an epic crackling, we were only able to dampen it and make it soggy. Nooooooo
Put the crackling to one side, then cover everything with gravy.
The most effective method for reheating pork crackling
You will have leftovers if you are like me and always provide more food than is necessary. The separation of pork crackling from the meat is the optimal method for its long-term storage. Okay, let's do this together, shall we?
Pork should be reheated in the microwave while covered in plastic wrap and in a humid environment. You could try making Cuban pork sandwiches with any leftover pork, or you could make bread bowl sandwiches with them.
Because the crackling is so crispy, it will maintain its crispiness even when it is cold, right after being taken out of the refrigerator. To reheat it, simply place it on a baking sheet and put it in the oven. If, on the other hand, you reheat it with the meat in the microwave, the surface will become soggy, and eating it will be significantly less enjoyable.
You are now equipped with the steps you need to make the best pork roast possible, one that is guaranteed to have crackling that is crispy.
This is a recipe that I first published several years ago, and since then, an extremely large number of people have attempted it. You should read through the comments if you have any questions about how to proceed with this method.
In a normal situation, I would proceed directly to the recipe video and then the recipe at this point; however, However, since this is a master recipe, and since a quality cut of pork can be quite expensive, I will also provide some background information about the approach that I take.
Due to the extensive amount of information provided, only other food enthusiasts should read it. Or, for those of you who simply want to understand the logic behind it all so that you can be one hundred percent certain that this recipe will be successful:
Proceed immediately to the recipe if you are eager to start preparing meals.
CONTEXT: The rationale behind the success of this Pork Roast recipe
The goal in short
All too frequently, pork roasts and rolled pork loins have a bit of bubbly crackling on top, some crispy but flat, really hard crackling on the sides, and disappointing patches of rubbery, chewy skin. This is a common problem with pork products.
It's important to me that my pork roast has juicy, tender meat and crackling that is perfectly bubbly and crispy all over. There are not even any rubbery patches.
The most important considerations
These are the primary considerations that guide the preparation of my pork roast:
The observation that the crackling on the top of rolled pork is always superior to the crackling on the sides of rolled pork.
The tendency of certain areas of the skin, such as valleys and creases, or the lower edges to have rubbery bits. In other words, a flatter skin allows for a more even distribution of heat across the surface, which results in better crackling.
The greatest foe of pork crackling that is crisp and crackly is moisture; and
To achieve the desired texture, flavor, and moisture in pork shoulder, a low and slow cooking method is required. If you cook it for too short of a period of time, it will be tough and chewy.
Proceed immediately to the recipe.
If you've made it this far, brace yourself for a barrage of some pretty detailed information that's about to come your way. This is the history behind why I prepare my pork roast in the manner that I do. 🙂
1. The pork shoulder, unrolled and boneless, should be considered the best.
The pork shoulder is the best cut of pork for the ultimate pork roast because of its shape and its superior cooking qualities. It should be left unrolled and boneless, and it should be cut fresh by your butcher. This is why:
The pork (and, consequently, the skin) is relatively flat when the bone is removed, which results in better crackling because the heat distributes itself evenly across the surface of the rind;
When meat is cooked with the bone still in it, the result is always more juicy. BUT, in this recipe, we use pork shoulder, which is beautifully marbled with fat, so the juiciness of the meat is not sacrificed in order to achieve crackling;
In order to impart flavor into the pork, the side with the flesh can be rubbed with seasonings, and then it can be cooked on a bed of onion, garlic, and white wine.
The meat is designed for slow cooking, which not only results in tender flesh at the end of the process, but also ensures that the skin has ample time to dry out during the low temperature roasting phase before the oven is turned up to its highest temperature at the end to make the crackling bubbly and crispy.
It is recommended that you get a pork shoulder that has been freshly cut and is boneless if at all possible because the skin is smooth and flat. In contrast, if you purchase a rolled pork shoulder and then unroll it, there will frequently be wrinkles in the meat. Check out the table below for a comparison.
This recipe should work just fine with rolled pork (that is, pork that has been tied with string or netted), as well as Pork Neck, also known as Scotch Fillet Roast (Collar Butt for those in the United States), but because these cuts of meat are shaped like a log, they should be cooked at a lower temperature. This typically produces a good crackle on the very top of the product, but only an okay-to-mediocre crackle on the sides. Do not use this recipe for pork tenderloin or pork loin; it will cause the meat to become dry. Look at this page if you want a roast of pork belly.
Proceed immediately to the recipe.
2. There is no need to make incisions in the skin But if it has a score already, that's not a problem at all.
You do not need to give points for bubbly crackling that is crispy. The crunchiness of this dish comes from taking advantage of that specific fact. 🙂
It is helpful to score the skin, as this causes the fat that is underneath the skin to bubble up during baking.
On the other hand, if you score the skin and inadvertently cut through to the meat, the juices will bubble up while roasting, which will cause the skin to have patches of rubbery texture. Why take the chance when there is no necessity for it?
TIP: The pork sold in grocery stores is frequently prepared by butchers who lack experience, which results in poor scoring most of the time. This is frequently the reason for crackling, which frequently results in rubbery patches.
3. Having dry skin results in better crackling
This information is not particularly groundbreaking; in fact, most people are already aware of it.
The problem is, however, that pork shoulder that is purchased from supermarkets typically comes vacuum-packed, which causes the skin to become saturated with juices.
If your pork was vacuum-packed, then the best way to ensure that the skin is really dry is to pat it dry with paper towels, then leave it uncovered in the refrigerator overnight, or for at least three hours. This will ensure that the skin is completely dry.
The dry skin test involves running your fingers over the surface. Is there a lack of friction? Wonderful, it hasn't rained recently! Is it sticky in the same way that your own skin feels when you touch it on a hot and humid day? It's still wet – keep dabbing/drying
Proceed immediately to the recipe.
4. Add flavor to the meat while preserving its moisture content
Because this pork roast is cooked over a low heat for a long period of time, the marbled fat in the roast melts, and the normally tough connective tissues become wonderfully tender.
I season the meat with salt, pepper, and fennel, as pork really enjoys the flavor of fennel. ) After that, place it in the roasting pan on a bed of garlic and onion, which serves three purposes:
Raise the pork slightly, which aids in maintaining an even cooking temperature;
Enhances the overall flavor of the flesh; and
Produces mouthwatering juices from the pan, which can then be used to make a sauce or gravy.
I also add a liquid to the pan, which helps to maintain the extra-moist state of the flesh. White wine is always my first choice, followed closely by dry apple cider. In the past, some of my favorite non-alcoholic beverages have been apple juice, non-alcoholic apple cider, chicken broth, and vegetable broth. Apple juice and non-alcoholic apple cider are also good choices.
5. Roast without covering it at any point during the process
If you cover it, it will generate a steamy environment, which is something that pork crackling does not enjoy.
When the skin is roasted without a cover, it isn't exposed to the moisture that comes from steaming, so it gets a head start on crisping and drying out any moisture that may have been left over. This is yet another factor that contributes to the crispiness of the crackling on the pork.
6. Start with a low heat and then increase it
Meat that is tender and juicy after being cooked slowly at a low temperature for a long time is the result of cooking the meat in a low temperature oven for a long time.
Therefore, we begin cooking the pork at a lower temperature for two. It took 5 hours of slow cooking to break down the tough meat into something that was wonderfully juicy. Because it is a boneless pork shoulder, this recipe requires less time to prepare than others that you might see.
This is how the pork appears approximately halfway through the roasting process, just before the crackling is allowed to get crisp:During the middle of the roasting process, the pork began to develop a crackling texture due to the low temperature. Although bubbles have begun to form, the surface of the skin is still rubbery.
Proceed immediately to the recipe.
7. Balls made of foil to even out the surface of the skin and ensure crispy crackling
The pork shoulder will appear to be slightly misshapen while it is in the phase of slow roasting. Because it is a dense cut with a lot of connective tissue that contracts as it cooks, and because it is roasted without being tied with string to keep its shape, this is a natural occurrence. It is a cut that has a lot of connective tissue. Because of this, shoulder is almost always sold rolled up and either tied or netted.
Keep in mind that a flat surface equals an even distribution of heat, which results in the best crackling possible.
Therefore, at this point, you should LEVEL THE SKIN before subjecting it to intense heat. Before we blast the skin with heat to make it puff and bubble, pull out huge flappy bits of meat to the side and use balls of foil to level out the surface of the skin as much as you can.
Here is an illustration of how I prepared my pork: the picture on the left demonstrates how low the front side is, and the picture on the right demonstrates how I propped it up with a ball of foil to make it more level overall.
8. Turn up the temperature.
When the low-temperature slow roasting time has passed, the pork flesh will have slowly cooked and broken down, becoming nice and juicy in the process. However, the skin is still rubbery, although you may notice the beginning of a few bubbly bits, as shown in the picture to the right.
Therefore, at this point, it is time to turn up the heat in order to make the skin bubble up everywhere and make it ULTRA CRISPY in the manner shown here:
There is not even a single speck of the pork's rubbery skin left on it. The majority of it has beautifully bubbled up, and the parts that haven't are still ridiculously crispy.
And the texture of the meat is so delicate
After all of that, I am finished. Everything I have discovered in my quest for the perfect pork roast is compiled into one (extremely large) document. ) post, to disseminate to the rest of the world
So, tell me, what are you going to make for supper this weekend? Just the regular Spag Bol... or a pork roast that is insanely juicy and has pork crackling that is crispy... 😉 – Nagi x
Watch how it's made in this video.
Assurance of meat's juicy texture There have been some comments on social media stating that the meat in the video appears to be dry. You can take my word for it that it is not, and you can verify this by reading the comments that follow this sentence. The pork shoulder, which is a cut of pork that is ribboned with fat and turns into a cut that is tender and juicy when slow cooked like we do in this recipe, is called for in the recipe. You can blame it on poor filming, and I promise that when I make it again, I will film those cut shots again so you can see how juicy the meat is.
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Servings 10 – 12
To scale, tap on it or hover over it.
- Skin should be dried off by patting it with paper towels. If you have the luxury of time, leave the container in the refrigerator without the lid on overnight (even just an hour helps). If not, pat very thoroughly.
- Prepare the oven by preheating it to 220°C/430°F (200°C fan)
- To season the flesh, sprinkle the pork with 1 and a half teaspoons of salt, all of the pepper, all of the fennel seeds, and one tablespoon of olive oil. Massage into the flesh, making sure to get into all of the nooks and crannies.
- After turning the pork over, drizzle the skin with one teaspoon of oil and rub it all over with your fingers. The remaining 1 1/2 milligrams of salt should be evenly distributed across the surface, so make sure to do so. The unsalted areas will not develop a bubbly, crackling surface; rather, they will become a hard, flat sheet.
- Bed of garlic and onions: Put the cut halves of garlic bulbs and onions in the roasting pan. On top of them, arrange the pork so that the skin is facing up.
- Wine: Pour the wine into the skillet very carefully, making sure not to get any on the skin. Transfer to oven
- Reduce the temperature of the oven by immediately lowering it to 160 °C (320 °F) (fan: 140 °C).
- Roast at a low temperature for about two and a half hours.
- Check the pork after 1 and a half hours to see if it has warped and the skin's overall surface is significantly unleveled. Level the pork when it reaches this point. If this is the case, make any necessary adjustments to make the surface of the skin as level as possible by using balls of foil and moving any large pieces of pork that have become dislodged to the side (see Note 3 for an essential tip for crispy crackling). After that, put it back in the oven for the remaining hour.
- Check the salt that is on the skin, as well as the pan. If the pan is drying out, add some water. If there are bare spots on the skin where salt is missing (for example, it fell off), lightly spray the area with oil spray (or brush the area lightly with oil), and then sprinkle salt over the bare spots. (Remember, salt = bubbly skin )
- Raise the temperature by setting the oven to 250 °C / 485 °F (for all types of ovens), or as high as it will go if it can't reach that temperature.
- Return the pork to the oven and continue cooking for another 30 minutes, rotating the pan as necessary, until the skin is crisp and bubbly all over. If necessary, use foil patches that are secured with toothpicks soaked in water to cover parts of the dish that are finished cooking, and continue to crisp up any remaining foil patches.
- Transfer the pork to a serving platter, tent it loosely with foil (don't worry, the crackling will still be super-crisp), and let it rest for twenty minutes. The pork will remain warm for up to an hour. After that, cut it using a knife that has serrations.
- Serve with the sauce. Do not pour gravy over the crackling; instead, pour it to the side of the plate. Regarding reheating, please refer to the following note:
- Remove fat from roasting pan and place in saucepan. Remove three tablespoons of fat from the roasting pan and place it in a saucepan.
- Sift the juices from the pan by placing a strainer over a bowl and scraping in all of the remaining juices from the pan, including the onion and the garlic. Extract the juices, then throw away the onion and garlic. Remove any excess fat that has accumulated on the surface and dispose of it; there is no need to be precise here.
- To make a roux for the gravy, heat the fat in a saucepan over medium heat. Cook for one minute after adding the flour.
- Pour in the stock while continuing to whisk to prevent any lumps from forming. After that, add the pan juices that have been strained.
- Thicken: Continue simmering until the mixture has reached the consistency of syrup, which should take about 3 minutes; it will continue to thicken even further as it cools slightly while being served. (See "Note 4" for an important color tip)
- Salt and pepper should be adjusted according to personal preference. Pour into a jug for serving. Served alongside pork
2–3 kilograms or 4–6 pounds: Cooking times according to the recipe
3.5 – 4 5 kilograms or 7 to 8 pounds: Increase the amount of time the meat spends in the slow cooker by 30 to 45 minutes and add an additional cup of liquid (this helps the meat stay more moist and prevents the pan from drying out). * A smaller piece means more warping, which means less stability, which means there is a greater risk of skin getting wet if it tips over. 7. Salt – must use cooking salt / kosher salt here, not table salt and not sea salt flakes The flake form of salt is preferable to the table salt because the latter is too fine. Larger grains of cooking salt and kosher salt produce the best bubbly, crispy crackling when used in cooking. 8. Before reheating leftovers, separate the meat from the crackling and allow it to cool in the open air. Keep in separate locations. Reheat the meat in the microwave, and the crackling in the oven at 160 degrees Celsius (320 degrees Fahrenheit) for five to eight minutes. 9. Nutritional information per serving, assuming there will be a total of 10 servings and that all of the gravy will be consumed This does not take into account any fat that was skimmed off the pan juices before making the gravy, so the result is significantly higher than the actual amount.
Serving: 344 g Calories: 746 cal (37%)
Keywords: roast pork shoulder, pork roast, pork crackle, crispy crackling, and how to make pork crackle, as well as the best pork roast and crispy crackling.
Initially published in the month of April in 2018 Rewritten and updated with new photographs and a video presentation of the recipe There have been no adjustments made to the recipe, but the writing has been cleaned up.
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