Learn how to make perfect roast pork with crispy crackling! This easy recipe provides step-by-step instructions for juicy pork with crackling that’s crispy, golden, and full of flavour. Ideal for Sunday roasts or holiday feasts!
There's an optional make ahead cider and onion gravy included for you to make. It is sweet, however, it balances out the saltiness of the crispy crackling and goes very well with the juicy pork. It can replace apple sauce if you wish.
Tips
- Drying and scoring the skin – for extra-crispy crackling, leave the pork uncovered in the fridge overnight to dry out the skin, with the string left on. There may already be scores on the skin already – make sure they can be easily opened. If not, score deep cuts into the skin in a diamond pattern using a sharp knife.
- Cooking times – start with cooking the pork at a high temperature (220C/200C fan/gas 7) for the first 30 minutes to develop the crackling. Lower the temperature to 190C/170C fan/gas 5 for the remainder of the cooking time – 30 minutes per 500g. A 2kg piece of boneless pork shoulder would cook for 2 hours 30 minutes in total, then rest for at least 15 minutes.
- Enjoy leftovers of this perfect roast pork with crispy crackling in sandwiches or a stir-fry.
Frequently Asked Questions
For the best crackling, ensure the pork skin is dry before roasting. Score the skin, rub it generously with salt and a little oil, and start roasting at a high temperature (200C fan) for 30 minutes. This helps the skin blister and become crispy. Lower the temperature for the remainder of the cooking time for tender meat.
Yes, you can still achieve good crackling by patting the skin dry with kitchen roll and salting it generously just before roasting. However, drying it overnight in the fridge will give the best results.
The pork is done when its internal temperature reaches 63C. Use a meat thermometer to check the thickest part of the meat, avoiding the bone (if it's a bone-in joint). Let the pork rest for at least 15 minutes after roasting for the juiciest results.
Yes, cuts like pork loin or pork belly also work well and will give you great crackling. Just adjust the cooking time based on the size and thickness of the cut and follow the same instructions for prepping the skin.
Roast pork with crackling pairs well with sides like roast potatoes, apple sauce, steamed greens, carrots, and a rich gravy. You can also serve it with a tangy coleslaw for contrast.
Reheating pork while keeping the crackling crispy can be tricky. Reheat the pork in an oven at a low temperature (around 160C fan) and briefly place the crackling under the grill or broiler to re-crisp it. Be careful not to burn it.
This recipe is naturally gluten-free, so as long as any additional seasonings, sauces, or sides are gluten-free, the dish is suitable for those avoiding gluten.
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HOW TO MAKE THIS PERFECT ROAST PORK WITH CRISPY CRACKLING
Ingredients
- 1.9kg boneless pork shoulder joint
- 1 tbsp vegetable oil
- 1.5 tsp fine sea salt
- 1 large onion, skin left on and sliced
- 600 to 800ml boiling water (this will depend on the size of your roasting tin)
Make Ahead Cider and Onion Gravy (optional):
- 1 tbsp olive oil
- 2 onions, sliced
- 0.5 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- 2 tbsp plain flour
- 1 tbsp dark brown sugar
- 1 tsp dried sage or thyme
- 350ml dry cider
- 500ml chicken stock (made using 1 stock cube or pot)
Instructions
- See Tips for achieving extra-crispy crackling and scoring. If you’re unable to, or forget to leave the pork uncovered overnight, pat the skin dry with kitchen roll, to get it as dry as possible, and salt it just before roasting, leaving the string on.
- Heat the oven to 220C/200C fan/gas 7. Just before roasting, rub the oil into the skin and into each cut. Sprinkle the salt over the skin in an even layer, rubbing this into the cuts too.
- Place the onion slices into a large roasting tin, in a single layer and sit the pork on top. Roast for 30 minutes, until the skin is blistering and bubbling.
- Pour enough boiling water around the joint, onto the onions, ensuring it doesn’t touch the skin. You want enough water for the onions to be covered and the joint to just be sitting in it. This helps to create a balance of crispy skin and tender meat. Reduce the temperature to 190C/170C fan/gas 5 and roast for another 1 hour 27 minutes.
Make the optional cider and onion gravy:
- Heat the oil in a medium saucepan over a medium heat. Add the onions and sauté for 4 to 5 minutes, until translucent and starting to go golden. Season with the salt and freshly ground black pepper, then sprinkle over the flour, stir well and cook for 1 minute. Add the brown sugar, dried sage or thyme, cider and stock. Stir to combine, bring to a fast simmer and cook uncovered for 25 minutes. Check the seasoning and add more if needed. Remove from the heat and set aside. The gravy can be reheated gently on the hob and transferred to a jug just before serving.
Rest, carve and serve:
- Check the pork is cooked using a meat thermometer – the internal temperature should be 63C. If required, return the pork to the oven to cook for a further 10 to 15 minutes, depending on the temperature reached when checked the first time.
- Once cooked, remove from the oven and place the pork on a board that will catch the resting juices. Rest for at least 15 minutes under loosely tented tin foil – this will keep the pork juicy while the crackling remains crisp. The liquid, fat and onions from the roasting tin can be discarded.
- Gently reheat the gravy and add any resting juices from the pork to add more flavour.
- Remove and discard the string from the pork, then remove the crackling in large pieces, and break it into smaller chunks. Carve the pork and serve it along with the crackling, gravy (if made) and your favourite sides.
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Perfect Roast Pork with Crispy Crackling
Ingredients
- 1.9 kg (4.2 lb) boneless pork shoulder joint
- 1 tbsp vegetable oil
- 1.5 tsp fine sea salt
- 1 large onion skin left on and sliced
- 700 ml (3 cups) boiling water (this will depend on the size of your roasting tin)
Make Ahead Cider and Onion Gravy (optional):
- 1 tbsp olive oil
- 2 onions sliced
- 0.5 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- 2 tbsp plain flour
- 1 tbsp dark brown sugar
- 1 tsp dried sage or thyme
- 350 ml (1 ½ cups) dry cider
- 500 ml (2 ¼ cups) chicken stock (made using 1 stock cube or pot)
Instructions
- See Notes for achieving extra-crispy crackling and scoring. If you’re unable to, or forget to leave the pork uncovered overnight, pat the skin dry with kitchen roll, to get it as dry as possible, and salt it just before roasting, leaving the string on.
- Heat the oven to 220C/200C fan/gas 7. Just before roasting, rub the oil into the skin and into each cut. Sprinkle the salt over the skin in an even layer, rubbing this into the cuts too.
- Place the onion slices into a large roasting tin, in a single layer and sit the pork on top. Roast for 30 minutes, until the skin is blistering and bubbling.
- Pour enough boiling water around the joint, onto the onions, ensuring it doesn’t touch the skin. You want enough water for the onions to be covered and the joint to just be sitting in it. This helps to create a balance of crispy skin and tender meat. Reduce the temperature to 190C/170C fan/gas 5 and roast for another 1 hour 27 minutes.
Make the optional cider and onion gravy:
- Heat the oil in a medium saucepan over a medium heat. Add the onions and sauté for 4 to 5 minutes, until translucent and starting to go golden. Season with the salt and freshly ground black pepper, then sprinkle over the flour, stir well and cook for 1 minute. Add the brown sugar, dried sage or thyme, cider and stock. Stir to combine, bring to a fast simmer and cook uncovered for 25 minutes. Check the seasoning and add more if needed. Remove from the heat and set aside. The gravy can be reheated gently on the hob and transferred to a jug just before serving.
Rest, carve and serve:
- Check the pork is cooked using a meat thermometer – the internal temperature should be 63C. If required, return the pork to the oven to cook for a further 10 to 15 minutes, depending on the temperature reached when checked the first time.
- Once cooked, remove from the oven and place the pork on a board that will catch the resting juices. Rest for at least 15 minutes under loosely tented tin foil – this will keep the pork juicy while the crackling remains crisp. The liquid, fat and onions from the roasting tin can be discarded.
- Gently reheat the gravy and add any resting juices from the pork to add more flavour.
- Remove and discard the string from the pork, then remove the crackling in large pieces, and break it into smaller chunks. Carve the pork and serve it along with the crackling, gravy and your favourite sides.
Notes
- Drying and scoring the skin – for extra-crispy crackling, leave the pork uncovered in the fridge overnight to dry out the skin, with the string left on. There may already be scores on the skin already – make sure they can be easily opened. If not, score deep cuts into the skin in a diamond pattern using a sharp knife.
- Cooking times – start with cooking the pork at a high temperature (220C/200C fan/gas 7) for the first 30 minutes to develop the crackling. Lower the temperature to 190C/170C fan/gas 5 for the remainder of the cooking time – 30 minutes per 500g. A 2kg piece of boneless pork shoulder would cook for 2 hours 30 minutes in total, then rest for at least 15 minutes.
- Enjoy leftovers of this perfect roast pork with crispy crackling in sandwiches or a stir-fry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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