Simple but super juicy and tender with a crispy skin, this slow cooked Roast Pork Shoulder recipe is the best!

Uses a simple but very effective method to make an even, all-over crispy crackling which works every time.

DRY SKIN – SALT the skin evenly – LOW AND SLOW then TURN UP THE HEAT for extra crispy crackling, that’s it!

NO scoring, NO boiling in a hot water, NO heavy salt and NO overnight air dry in the fridge either! 

The best thing, you only need a few ingredients, salt, pepper, fennel seeds and serve it with a tasty and delicious homemade gravy (gravy recipe included).

You can make this recipe with pork butt, Boston butt, or rolled pork, but since these cuts are shaped like a log, the crackle tends to turn out great on top but just okay on the sides. While these options work, using a fresh, boneless pork shoulder gives the best results. Its smooth, flat skin helps the heat distribute evenly, creating better, crispier crackling.

I wouldn’t recommend this recipe for Pork Loin or Pork Tenderloin, as they can dry out during cooking. I’ve used bone-in pork shoulder and rolled pork several times, and while they turn out well, they’re not quite as good as boneless pork shoulder.
That said, finding pork shoulder with skin at most grocery stores in America can be challenging. I’ve occasionally found it at Walmart, but it often comes bone-in, so I prefer going to a butcher shop.

My go-to for quality meats is ButcherBox. It’s convenient and reliable, offering a wide selection of premium cuts like grass-fed beef and free-range chicken delivered straight to your door. Grab MEAT YOUR MATCH at butcher’s best (Its rare, well-done, and everything in between) It’s a hassle-free way to enjoy high-quality meat.

HOW TO COOK THE PERFECT PORK ROAST SHOULDER

Erwina

Crispy Roast Pork Shoulder with Skin (Crackling)

Juicy, tender slow-roasted pork shoulder with perfectly crispy, bubbly crackling — no scoring or overnight drying required.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Resting Time 25 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings: 8 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 6 lb boneless pork shoulder or pork butt
• 2 teaspoons fennel seeds
• 3 teaspoons kosher salt
• 1 1/2 teaspoons black pepper or more
• 2 tablespoons olive oil
• 1 large onion
• 6 cloves garlic
• 2 large carrots
• 2 cups stock or broth veggie or beef, or dry white wine

Equipment

• Roasting pan
• Meat thermometer

Method

 

1. Preheat the oven to 425°F/220°C.
2. Dry the skin. Pat the pork skin dry with paper towels until it’s extra well and thoroughly dry — this is the key to good crackling.
3. Salt the skin and season well. Sprinkle the pork with kosher salt, black pepper, and fennel seeds, rub all over the meat, then add the olive oil.
4. Vegetable bed. Place the onion, garlic, and carrot in a roasting pan, then place the pork shoulder skin side up on top of the vegetables. This elevates the pork slightly for even cooking, and the juices add flavor for delicious gravy.
5. Add liquid to the bottom of the pan to keep the meat moist. You can use dry white wine, or vegetable or beef stock/broth.
6. Low and slow. Lower the oven immediately to 325°F/160°C and cook the pork for 1.5 hours, uncovered. Covering the meat creates a steamy environment which makes soggy crackling.
7. Level the pork skin. After 1.5 hours of roasting, take out the pork, then using a scrunched-up ball of aluminum foil, adjust the meat so the skin surface is as level as possible for even heat distribution. Return to the oven and cook for another 45 minutes to 1 hour, adding water to the bottom of the pan if needed.
8. Crisp the crackling. Turn the oven up to 480-500°F/250°C, wrap the pork meat but leave the skin exposed, and cook for another 30 minutes until the skin is crisp and bubbly all over. Rotate the pan as needed for even crackling.
9. Rest the meat. Once done cooking, rest the pork loosely covered with aluminum foil for about 20-30 minutes before carving.

Notes

Pro Tip: Keeping the skin elevated and dry is the key to perfect crackling. Always check doneness with a meat thermometer — pork shoulder is best at 190-195°F for tender, shreddable meat.

 

Adjust cooking time by weight:

– 1.5 kg / 3 lb: reduce the low-and-slow roasting time by 30 minutes, and start checking/leveling the skin at the 1-hour mark.

– 2-3 kg / 4-6 lb: follow the recipe timing as written.

– 3.5-4.5 kg / 7-8 lb: add 30-45 minutes to the low-and-slow roasting time, and add 1 extra cup of liquid to the pan to prevent drying.

 

Bonus Gravy: Skim the fat from the roasting pan, strain the roast vegetables and press out the juices. Heat a saucepan, whisk in a gravy mix (or plain flour), then add in 2 cups of boiling water mixed with 1/2 tablespoon Better Than Bouillon and a pinch of black pepper. Simmer until thickened and serve alongside the pork.

🛒 Shop the Ingredients

• 2 Tsp Fennel seeds 
• 3 Tsp Kosher salt (Recommended)
• 2 Tbsp Olive oil
• 2 Cups Stock/Broth (Veggie or Beef)/Dry White Wine

Enjoy and Best Served with Gravy! 

💡 Pro Tip

Keeping the skin elevated and dry is the key to perfect crackling. If the roast begins to tilt, adjust it with a small ball of foil under the meat.

Always check doneness with a meat thermometer. Pork shoulder is best at 190–195°F (88–90°C) for tender, juicy results. Roast at 325°F (160°C) for 20–25 minutes per pound, then increase the oven to 480–500°F (250°C) for 30 minutes to crisp the skin.

🕒 Adjust Cooking Times by Weight

1.5 kg / 3 lb

• Reduce the low-and-slow roasting time by 30 minutes
• Start checking and leveling the skin at the 1-hour mark

2–3 kg / 4–6 lb

• Follow the recipe timing as written

3.5–4.5 kg / 7–8 lb

• Add 30–45 minutes to the low-and-slow roasting time
• Add 1 extra cup of liquid to the pan to keep the meat moist and prevent drying

HOW TO MAKE TASTY HOMEMADE GRAVY

Ingredients:

Roast Vegetables from the Roast Pork (Onion, Garlic and Carrot)

½ Tbsp Beef Better Than Bouillion organic or Premium/Broth Base

1 Packet Brown Gravy Mix

¼ Tsp Black Pepper (To Taste)

METHOD:

1. Skim off the fat from the roasting pan.
2. Place a strainer over saucepan, transfer the roast vegetables then press out juices, discard the waste afterward.
3. Heat the saucepan over medium heat then add the gravy mix or you can just add plain flour and cook for about 1 minute until the powder is dissolved.
4. Meanwhile, prepare pyrex measuring jug – add ½ tablespoon of Beef Better Than Bouillon. Add 2 cups of boiling water and stir until dissolved.
5. Then add in the water and bouillon mix to the saucepan.
6. Stir and simmer on low/medium heat until thickened.

Ready to serve!

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