Pork Roast with Crispy Crackling

If you dream of pork with shatteringly crisp crackling and unbelievably juicy meat, this is the very best recipe to try! Each slice bursts with savory, aromatic flavors and a golden, crunchy crust you’ll want to steal extra pieces of.

The magic happens in just a handful of steps, making it shockingly easy to impress whether you’re hosting a holiday dinner or just craving a Sunday treat. No fancy gadgets, just simple techniques for perfect results every time.

This showstopper is always a crowd-pleaser at my family’s gatherings, rivaling any restaurant version. Serve it up, and watch everyone fight for seconds!

Why You'll Love This Recipe

• Consistently yields ultra-crispy, golden crackling without fuss
• Super juicy, tender pork roast every single time
• Uses pantry-friendly seasonings for huge flavor
• Perfect centerpiece for festive occasions or cozy family dinners

Key Ingredients for Pork Roast with Crispy Crackling

See recipe card below for full list of measurements, ingredients, and instructions.

Pork Shoulder (Pork Butt) with Skin

This is the star of the show and absolutely essential for that glorious crackling top. Look for a well-scored pork shoulder or pork butt cut with the skin on and a generous layer of fat beneath. The fat keeps the meat moist while helping the crackling puff up and blister in the oven. Bone-in versions add a little more flavor and juiciness, but boneless works well too.

Sea Salt

Salt is the key to drawing out moisture and ensuring the skin crisps up beautifully. For best results, use flaky sea salt as it distributes more evenly and penetrates the skin better. Avoid fine table salt, which can make the crackling too salty and dry out the meat.

Olive Oil

A bit of oil rubs into the skin to help the salt stick and assists in browning. Choose any quality olive oil – light or extra virgin both work fine. If you’re in a pinch, substitute vegetable or canola oil.

Fresh Garlic

Fresh garlic gives the pork deep, aromatic flavor and elevates the roast’s savoriness. Mince or crush the garlic to maximize that punchy flavor, or swap with a teaspoon of garlic powder if necessary.

Fresh Herbs (Rosemary & Thyme)

These bring a fragrant earthiness, making the roast smell and taste fantastic. Use fresh for maximum flavor, but dried herbs (about half the amount) also work in a pinch. Mix and match with sage or oregano for your own twist.

Instructions for Pork Roast with Crispy Crackling

See recipe card below for full list of measurements, ingredients, and instructions.

Score and Dry the Pork Skin

Pat the pork skin completely dry with paper towels. Use a sharp knife to score the skin at 1/2-inch intervals, cutting just through the skin but not the meat. This helps the crackling puff up. If the skin is wet, the crackling won’t crisp!

Rub with Oil and Seasonings

Set the pork on a rack inside a roasting pan (skin side up). Rub the olive oil all over the skin and into the score marks. Next, sprinkle the sea salt generously over the skin, ensuring it works into the slits. Season the meat side with pepper, minced garlic, rosemary, and thyme.

Air-Dry in the Fridge (Optional for Best Crackling)

For extra crispy results, place the prepared pork uncovered in the fridge for at least 1 hour, or overnight if you have time. This step dries the skin out even more.

Roast at High Heat to Start

Preheat your oven to 450°F (230°C). Arrange onion quarters in the bottom of the roasting pan (if using) to lift the pork and add extra flavor. Roast for 30 minutes to kickstart the crisping – watch the skin bubble and blister!

Lower Heat and Finish Roasting

Reduce oven temperature to 350°F (175°C). Continue roasting for 1 hour 15 minutes, or until the pork reaches 160°F (71°C) in the center and the crackling is golden and crunchy. If needed, crank up the temperature for another 5-10 minutes at the end to get extra blistering on top.

Rest, Carve, and Serve

Remove from the oven and let the roast rest uncovered for 15 minutes. This step locks in the juices. Slice the crackling into shards, then carve the meat and serve it up while still piping hot.

Recipe Variations

Spice it Up

Love a bit of heat? Sprinkle the skin with a pinch of chili flakes or smoked paprika before roasting for a fiery twist that pairs beautifully with the pork’s richness.

Citrus-Herb Infusion

Zest a lemon or orange and mix the zest into your garlic and herb rub for an uplifting, fresh flavor profile – perfect for spring or summer dinners!

Gluten-Free and Low-Sodium

This recipe is naturally gluten-free; just ensure your seasonings are free of additives. For a lower sodium option, reduce the salt slightly and serve with a tangy, salt-free apple slaw to balance the flavors.

Alternative Cuts

Pork belly or pork loin can also be used with this method for different textures. Pork belly will yield extra crispy crackling and richer meat, while loin is leaner and cooks faster (reduce roasting time accordingly).

Herb Butter Rub

Before roasting, add a tablespoon of softened butter mixed with your herbs and garlic under the scored skin. This infuses extra flavor and gives the meat more succulence.

Serving Suggestions

Round out your Pork Roast with Crispy Crackling with classic sides like fluffy roasted potatoes, garlicky sautéed greens, and a crisp apple-fennel salad. A drizzle of homemade gravy or sharp mustard on the side enhances every bite. Garnish your platter with sprigs of rosemary and serve with lemon wedges for a fresh finish.

Storage and Reheating

Store leftover pork in an airtight container in the fridge for up to 3 days. For best results, keep the crackling separate from the meat to maintain crispiness. Reheat pork slices gently in a covered baking dish at 300°F (150°C) until warmed through. To restore the crackling’s crunch, place it under a hot broiler for 2–3 minutes. Freezing is not recommended as it softens the crackling, but the meat itself can be frozen (wrap tightly and store up to 2 months).

Frequently Asked Questions About Pork Roast with Crispy Crackling (FAQ)

Q: How do I guarantee my crackling turns out super crispy?
A: Make sure the pork skin is very dry before seasoning, and don’t skip the initial high-heat roasting step. Chilling the pork uncovered in the fridge also helps.

Q: Can I make this recipe ahead of time?
A: You can prepare and season the pork roast up to a day in advance and store covered in the fridge. For best crackling, roast just before serving.

Q: What’s the best way to slice the crackling?
A: Use a very sharp knife or sturdy kitchen shears. Letting the roast rest makes it easier to slice the skin into neat, crunchy shards.

This pork roast is an absolute showstopper – easy, impressive, and always crowd-pleasing with that iconic, shattering crackling. Give it a try for your next Sunday feast or holiday celebration, and don’t forget to leave a comment and rating to share your results!