pork roast with crackle
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Pork Roast with Crackle

The most perfect roast pork with crackle for your dining table!

pork roast with crackle

It is easy to cook pork roast with at least a weekend, but getting a perfect, golden crackle is worth the wait every minute. The best cut boneless pork shoulder (or butt)… after all, a delicate and juicy mouth-watering crack is cooked outside.

pork roast with crackle

pork roast with crackle


  • 4 pound (2 kg) boneless pork shoulder or butt, rind on
  • 2 teaspoons garlic powder
  • 1/4 cup olive oil
  • Salt


  1. Remove all plastic wrap from the pork. Lay it out flat in a tray, rind-side up and uncovered. Allow to dry completely in the refrigerator for at least 1 hour, or overnight if time allows.
  2. Remove pork from the refrigerator for 1-2 hours before roasting to allow it to come to room temperature.
  3. Preheat oven to 460°F (240°C).
  4. Use a sharp knife to score the rind in 1-inch intervals. Thoroughly pat the skin dry with paper towels.
  5. Turn pork skin-side down. Rub garlic powder and about 1 teaspoon of salt into the meat underneath. Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon).
  6. Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles. Reduce temperature to 350°F (180°C) and continue roasting for 1 – 1 1/2 hours, depending on how well done you like your roast.
  7. Increase the oven temperature back up to 440°F (230°C). Roast for 10 minutes until the rind has turned into an amazing golden crackling and the pork is cooked through.

(To check if the pork is cooked, pierce the thickest part of the meat with a knife. If the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 160°F (71°C).

  1. Remove from the oven and allow to rest for 15 minutes before carving.



  1. 5 stars
    How to serve pork roast
    Rest for 10-15 minutes so that these juices remain in the meat before carving. The longer you wait for the juice. Crackle does not soften while resting.

    Most people tell you to set up a tent with foil while resting, but I have never done this and do not plan. After seeing the crackling so perfect, I switch to protective mode. Nobody> touches> to crack.

    After removing all the crackling to reach the meat (took all kinds of restrictions to keep it in place for these photos I told you), you can slice and serve with pan juices and a little cracking.

  2. 5 stars
    Pork Roast with Crackle.How long does it take to fry pork?
    To get that crackling you see in the images, we first burst it with 45-50 minutes of high heat. The crack then bubbles and cracks. Then, the heat is reduced to allow time to cook the meat under it (about an hour depending on how well you make your pork. Exactly in an hour like us).

    After that, we explode again for 10 minutes to get the golden color you see here.

    We do not use a wire grill for frying pork because we prefer juices to be sucked back into the pork while roasting for juice, tender and tasty meat.

    Since this Pork Roast recipe is made in less than 2 hours from the total cooking time, not all roast meat will result in breaking the meat.

    However, the meat around the outer sides is tender in the fall with crispy notched edges, while all pan juices are absorbed back into the meat for MORE flavor.

  3. 5 stars
    Pork Roast with Crackle.roast pork
    Cracking should be the funniest part of a good piece of pork. Undeniably crunchy, oily crunchy, full of so much flavor, something that we look forward to after hours of frying in the oven. Especially since it fills your entire home with mouthwatering scents!

    How to cook pork roast
    These are many tips and tricks we have learned over the years.

    Do not try to unpack your package. Too much moisture remains in the shell under the entire plastic (or paper). It is important that you first remove your fries and dry them well with paper towels.
    If you have time, leave the pork OFF in the refrigerator for at least 1 hour. The best crackling happens when we leave it overnight to completely dry our shell.
    Score the crust in 1 inch intervals, taking care not to cut it into the meat.
    How do I get better at crackling?
    Rub the peel with 2 tablespoons of cooking oil and one tablespoon of KAHRAMAN SEA SALT (if you like the crackling on the salty side, you can use more). Really rub it well.
    Season the meat (pork bottom) with 1 teaspoon of salt and 2 tablespoons of olive oil.

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