Few things are more satisfying than a beautifully roasted pork joint with golden, blistered, crunchy crackling on top and tender, juicy meat underneath. The secret is simple: keep the pork skin as dry as possible, season it generously with salt, and use high heat to encourage the skin to puff and crisp.
This classic roast makes an impressive Sunday dinner and pairs wonderfully with roasted potatoes, vegetables, gravy, and applesauce.
Ingredients
For the Pork
- 3–4 lb (1.4–1.8 kg) pork shoulder or pork loin with skin on
- 1½–2 tablespoons olive oil
- 1½–2 tablespoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds, optional
For the Roasting Pan
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 cup chicken or pork stock
- ½ cup water
- 1 tablespoon Worcestershire sauce, optional
Step 1: Prepare the Pork
Remove the pork from the refrigerator about 30–45 minutes before roasting so it isn’t ice-cold when it goes into the oven.
Pat the skin extremely dry with paper towels.
If the skin hasn’t already been scored, carefully score it with a sharp knife, cutting through the skin and fat but not deeply into the meat.
Make cuts about ½ inch (1–1.5 cm) apart.
Step 2: Season the Meat
Turn the pork over so the meat side is facing upward.
Rub the garlic, rosemary, thyme, black pepper, and a little olive oil over the meat.
Try to keep the skin itself as dry as possible.
Turn the pork skin-side up and rub the skin lightly with the remaining olive oil.
Sprinkle the coarse salt generously over the entire skin.
The Dry-Skin Trick
For particularly crisp crackling, place the uncovered pork in the refrigerator for several hours or overnight after seasoning the skin with salt.
The refrigerator’s dry air helps remove moisture from the skin.
Take the pork out before roasting and pat the skin dry again if necessary.
Step 3: Prepare the Roasting Pan
Place the onion, carrots, and celery in the bottom of a roasting pan.
Pour the stock and water into the pan around the vegetables.
Place a roasting rack over the vegetables and set the pork on top, skin-side up.
The liquid should not touch the pork skin.
Step 4: Start With High Heat
Preheat the oven to 450°F (230°C).
Roast the pork for approximately 25–30 minutes at this high temperature.
You should hear the skin beginning to sizzle and see the surface becoming golden and blistered.
Step 5: Reduce the Temperature
Reduce the oven temperature to 325°F (165°C).
Continue roasting until the pork reaches the appropriate internal temperature and the meat is tender.
Cooking time depends heavily on the size and cut of the pork, so use a meat thermometer rather than relying only on the clock.
For a pork roast, the USDA recommends a minimum internal temperature of 145°F (63°C) followed by a 3-minute rest.
For a very tender shoulder-style roast, you can cook it considerably longer, allowing connective tissue to break down and the meat to become more tender.
Step 6: Crisp the Crackling
If the meat is cooked but the skin isn’t as crisp as you’d like, increase the oven temperature to 450–475°F (230–245°C) for several minutes.
Watch it closely.
The crackling can go from perfectly golden to burnt surprisingly quickly.
Do not cover the pork during this stage because trapped steam can soften the crispy skin.
Step 7: Rest the Pork
Transfer the pork to a cutting board.
Allow it to rest for approximately 15–20 minutes before carving.
Avoid wrapping it tightly in foil because steam can soften the crackling.
A loose piece of foil can be placed around the meat if needed while leaving the skin exposed.
How to Get Extra-Crispy Crackling
The most important factors are:
Keep the Skin Dry
Moisture is the enemy of crispy crackling.
Pat the skin thoroughly dry before seasoning.
Use Coarse Salt
Salt helps draw moisture from the skin while seasoning it.
Don’t Drench the Skin With Oil
A very light coating is enough. Too much oil can make the surface greasy rather than beautifully crisp.
Don’t Add Liquid Over the Skin
Keep stock, water, gravy, and sauces underneath or beside the pork—not over the crackling.
Finish With High Heat
A short blast of high heat at the beginning or end helps the skin puff and crisp.
Easy Pan Gravy
Don’t throw away the flavorful liquid and vegetables left in the roasting pan.
Strain the pan juices into a saucepan.
Skim off excess fat.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry.
Bring the pan juices to a simmer and gradually whisk in the slurry.
Cook for a few minutes until thickened.
Taste and adjust the seasoning.
Serve the gravy separately so it doesn’t soften the crackling.
What to Serve With Roast Pork
This roast pairs beautifully with:
- Crispy roast potatoes
- Mashed potatoes
- Steamed green beans
- Roasted carrots
- Brussels sprouts
- Peas
- Braised cabbage
- Apple sauce
- Yorkshire puddings
- Homemade gravy
For a classic combination, serve slices of pork with roast potatoes, vegetables, gravy, and a spoonful of apple sauce.
Recipe Variations
Garlic & Herb Pork
Increase the garlic and add fresh rosemary and thyme to the meat.
Fennel Roast Pork
Rub crushed fennel seeds into the meat for a fragrant, slightly sweet flavor.
Apple & Herb Pork
Serve the finished roast with homemade apple sauce for a classic sweet-and-savory combination.
Mustard Herb Pork
Spread a thin layer of Dijon mustard over the meat before adding the herbs.
Keep the mustard away from the skin so the crackling stays dry.
Storage
Allow leftover pork to cool and refrigerate it in a covered container.
Store for 3–4 days.
For the crispiest leftovers, reheat slices in an oven or air fryer rather than the microwave.
The crackling can also be reheated separately until hot and crisp.
Frequently Asked Questions
Why isn’t my pork crackling crispy?
The skin may have contained too much moisture, or the oven temperature may not have been high enough. Pat the skin very dry and use a high-temperature roasting stage.
Should I cover pork while roasting?
Generally, no. Covering the pork traps steam, which can soften the crackling.
Should I pour oil over the pork skin?
Use only a light coating. The important factors are dry skin, salt, scoring, and sufficient heat.
Can I prepare the pork the night before?
Yes. Preparing and salting the pork skin the night before and leaving it uncovered in the refrigerator can help dry the surface and improve crackling.
What temperature should pork reach?
For whole cuts of pork, the USDA recommends 145°F (63°C) followed by a 3-minute rest. Always check the thickest part with a food thermometer.
Final Thoughts
The secret to spectacular Roast Pork With Crispy Crackling isn’t complicated. Start with pork that has good skin, dry the surface thoroughly, score it carefully, season it generously, and give the crackling enough high heat to blister and crisp.
Once carved, you’ll have tender, flavorful pork underneath a layer of salty, crunchy crackling—the perfect centerpiece for a comforting roast dinner.
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