Pork Shoulder Roast with Crackling

by Stefan Kolsch

Place meat under the grill to crisp up the crackling


1kg Pork Shoulder Roast with Crackling
5g Caraway Seeds
2 cloves Garlic
1 tbsp Sunflower Oil
1 tbsp Salt
500g mixed vegetables e.g. Onions, Carrots, Celery,
Parsnip (cut into portion size)
500g small Potatoes (skin on, washed)
200ml Water

Pork Shoulder Roast with Crackling


Bring the meat to room temperature. Preheat oven to 220ºC/430ºF/Gas 7. Place caraway seeds and garlic on a chopping board, drizzle with oil and chop together finely. Rub the meat with the garlic mixture, then sprinkle over the salt and season with pepper. Place in a roasting tin in the middle of the oven, and roast for 20 minutes.

Reduce the oven temperature to 180ºC/360ºF/Gas 4. Add the vegetables, potatoes and water and roast for a further 70-80 minutes. Remove the tin from the oven, cover with foil and leave to rest for 10-15 minutes.

While resting preheat the grill to a high temperature. Then place meat under the grill to crisp up the crackling. Carve and arrange on preheated plates along with the roasted vegetables and potatoes.

Serve with fresh leaf salads.

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    • This recipe is for 1 kg of pork. What temperatures and timing are appropriate for the pork mini-roast with crackling?
    By Michael Perry - 26th May 2012

    Reply: HI Michael Thank you for your question. Our cooking times and instructions for the Pork Shoulder Mini-Roast with Crackling are as follows - Place the roast in an ovenproof roasting tin and rub half a tsp salt all over the skin. Add a little water to the bottom of the tin and roast in a preheated oven at 180 degrees celcius/Gas mark 4 for 60/75 minutes. Remove from the oven and cover loosley with foil. Leave to rest for 10 minutes before serving. I hope this helps. Happy Cooking! Donald Russell "Foodie" Team