Here’s a luscious, mouthwatering pork roast that delivers crisp crackling and succulent meat — ideal for a Sunday dinner or special occasion. With a simple dry rub, smart scoring and two-stage roasting, this recipe brings out deep savory flavor while keeping the center juicy. Read on for ingredients, timing, step-by-step instructions and pro tips to get consistent results.
Ingredients
– 1.8–2.5 kg bone-in pork shoulder or pork loin roast with skin (preferably pork shoulder for juiciness)
– 2 tbsp olive oil
– 2 tbsp flaky sea salt (for the skin)
– 1 tbsp coarse black pepper
– 2 tsp garlic powder
– 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 1 onion, halved
– 2 carrots, cut into large chunks
– 2 celery stalks, cut into large chunks
– 250 ml chicken or vegetable stock
– 1–2 tbsp white wine vinegar or apple cider vinegar (optional, for skin)
– 2 bay leaves
Servings and Cooking Time
Servings: 6–8 people (serving size ~250–330 g cooked pork per person). Preparation time: 20–30 minutes. Resting time: 20 minutes. Cooking time: 2–3 hours depending on roast size and oven (estimate 25–35 minutes per 500 g after initial high heat).
Nutritional Value
Nutritional values are approximate and based on 1 serving (about 300 g cooked pork roast including a small portion of gravy and crackling).
– Calories: 520 kcal
– Protein: 48 g
– Fat: 32 g
– Saturated fat: 10 g
– Carbohydrates: 2 g
– Sodium: 620 mg
– Cholesterol: 160 mg
This nutritional info refers to one person (one serving) and will vary with cut, trimming and added gravy.
Step-by-Step Cooking Process
– Preheat oven to 240°C (465°F). Pat the pork skin very dry with paper towels.
– Score the skin in parallel lines through the rind (ask your butcher to score if needed).
– Rub the skin with a little oil; massage salt deeply into the scores and across the skin.
– Mix pepper, garlic powder, rosemary and thyme and rub onto the meat side (not the skin).
– Place onions, carrots and celery in a roasting pan as a rack; add bay leaves and pour stock into the pan.
– Put the pork on top, skin side up; roast at high heat for 20–30 minutes to start the crackling.
– Reduce oven to 160°C (320°F); roast gently for 25–35 minutes per 500 g until internal temp reaches 63–68°C (145–155°F) depending on desired doneness.
– If skin isn’t crisp, finish under a hot broiler for a few minutes — watch closely.
– Remove roast and tent loosely with foil; rest for 20 minutes to redistribute juices.
– Pour pan juices into a saucepan, skim fat and simmer with a splash of stock or wine to make gravy.
– Carve against the grain, serve with crackling pieces and drizzle with gravy.
Alternative Ingredients
You can substitute pork shoulder with a boneless pork loin for a leaner roast (shorter cooking time). Swap rosemary and thyme for sage and fennel seed for a different flavor profile. Use vegetable stock for a milder gravy. Apple cider vinegar can be used to help crisp the skin.
Serving and Pairings
Serve pork roast with roasted potatoes, braised red cabbage, apple sauce or chutney, steamed green beans or glazed carrots. Pair with gravy or pan jus, crusty bread and a bright salad to cut the richness. For drinks, choose a medium-bodied red or a crisp cider.
Storage and Reheating
Cool pork to room temperature within two hours and refrigerate in an airtight container for up to 3–4 days. Reheat gently in a 160°C oven covered with foil for 15–25 minutes until warmed through; re-crisp skin briefly under the broiler. Pork roast freezes well for up to 3 months — slice first and vacuum-pack or wrap tightly before freezing. Thaw overnight in refrigerator before reheating.
Cooking Mistakes
- Not drying the skin thoroughly — prevents good crackling.
- Underscoring the skin with salt — leads to soft rind.
- Skipping the resting period — juices will run out when carving.
- Roasting at one temperature only — may burn exterior or undercook interior.
- Overcrowding the pan — inhibits circulation and browning.
Helpful Tips
– Score skin shallowly; avoid cutting into meat.
– Ask butcher to leave a uniform rind thickness for even crackling.
– Start hot then lower oven temp for tender interior.
– Use a probe thermometer to hit the right internal temp.
– Save pan drippings and defat for a rich gravy.
FAQs
How long should I roast pork per kilogram?
Roast times vary by cut and oven. After an initial high-heat blast, plan roughly 25–35 minutes per 500 g at 160°C for shoulder. Use a meat thermometer — 63–68°C for medium doneness, then rest to carry over cook to safe temperature.
How do I get perfect crackling?
Dry the skin thoroughly, score evenly, rub with salt and a little oil, start at very high heat to blister the skin, then reduce heat. Finish under the broiler only if needed; keep an eye on it to avoid burning.
Can I cook pork roast in a slow cooker?
Yes — for tender pulled pork, cook shoulder on low for 6–8 hours. You won’t get crackling in a slow cooker; crisp the skin under a broiler after slicing if desired.
What internal temperature is safe for pork roast?
Modern guidelines accept 63°C (145°F) with a 3-minute rest for whole cuts for a slightly pink, juicy roast. Many cooks aim for 68–71°C for a firmer finish. Use a probe thermometer for accuracy.
How do I make gravy from pan juices?
Skim fat from roasting pan, deglaze with wine or stock, strain solids, simmer and thicken with a roux or slurry. Taste and season with salt, pepper and a splash of vinegar to balance.
Can I brine the pork before roasting?
Yes — a wet brine (water, salt, sugar, aromatics) for 6–12 hours improves juiciness and seasoning. Rinse and dry thoroughly before roasting to ensure crisp skin.
Should I cover pork while roasting?
Start uncovered to develop color and crackling. If the exterior browns too quickly before the interior is done, tent loosely with foil to prevent burning while the center finishes.
Conclusion
A great pork roast balances crisp, salty crackling with a tender, juicy interior. With a simple rub, proper scoring, an initial high heat, and careful resting, you can produce reliably excellent roast pork for family meals or holidays. Follow the tips and use a thermometer for best results.
Pork Roast
Ingredients
- 1.8 –2.5 kg bone-in pork shoulder or pork loin roast with skin
- 2 tbsp olive oil
- 2 tbsp flaky sea salt for the skin
- 1 tbsp coarse black pepper
- 2 tsp garlic powder
- 1 tbsp fresh rosemary chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 1 onion halved
- 2 carrots cut into large chunks
- 2 celery stalks cut into large chunks
- 250 ml chicken or vegetable stock
- 1 –2 tbsp white wine vinegar or apple cider vinegar optional
- 2 bay leaves
Instructions
- Preheat oven to 240°C (465°F). Pat the pork skin very dry with paper towels.
- Score the skin in parallel lines through the rind, taking care not to cut too deep into the meat.
- Rub a little olive oil over the skin, then massage flaky sea salt into the scores and across the surface.
- Mix black pepper, garlic powder, rosemary and thyme; rub this seasoning onto the meat side (avoid the skin).
- Arrange onion, carrots and celery in a roasting pan as a rack; add bay leaves and pour stock into the pan.
- Place the pork on top of the vegetables, skin side up, and roast at high heat for 20–30 minutes to start blistering the skin.
- Reduce oven temperature to 160°C (320°F) and continue roasting about 25–35 minutes per 500 g until internal temperature reaches 63–68°C (145–155°F) depending on desired doneness.
- If the crackling hasn't crisped fully, finish briefly under a hot broiler — watch closely to avoid burning.
- Remove the roast from oven and tent loosely with foil; rest for 20 minutes to allow juices to redistribute.
- Pour pan juices into a saucepan, skim excess fat, simmer with a splash of stock or wine and reduce to make a flavorful gravy.
- Carve the pork against the grain, serve with crackling pieces and drizzle with the pan gravy.
Nutrition
