Name: Roast Pork with Seriously Good Crackling Recipe
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: British
Ingredients: 2.2 – 2.5 kgs (4.8 – 5.5 lbs) rolled boneless pork shoulder joint; 2 cloves garlic, minced; 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme); 1 tbsp fresh parsley, finely chopped (or 1/2 tsp dried parsley); 1/4 tsp black pepper; 1 tbsp sea salt; Meat juices from your roasted pork; 3 chicken stock cubes, crumbled; 720 ml (3 cups) hot vegetable stock from boiled/steamed vegetables and potatoes; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp gravy browning (optional); 2 tbsp cornflour/cornstarch; 5 tbsp cold water

If you’re after a roast pork that delivers tender meat with the kind of crackling that makes you want to throw a party just for the leftovers, then this Roast Pork with Seriously Good Crackling Recipe is for you. It’s one of those dishes that feels like a bit of a weekend treat but really isn’t as tricky as it looks—trust me, if I can nail it, so can you! The secret? Nailing that crispy crackling while keeping the pork juicy and flavorful.

What I love most is how versatile this recipe is—it works beautifully for any special occasion or even a cozy Sunday dinner when you want something a little extra. If you’ve ever struggled with soggy crackling or dry pork, stick with me, and I’ll walk you through every step. This Roast Pork with Seriously Good Crackling Recipe will have you enjoying crackling that’s truly seriously good.

Ingredients You’ll Need

The ingredients are simple, but combined, they work harmoniously to create that perfect balance of juicy pork and that coveted crispy crackling. Quick tip: choosing a rolled boneless pork shoulder with ample fat on the skin is key for that crackling magic.

Rolled boneless pork shoulder joint: Opt for a cut with a good layer of fat and skin; this fat renders down and helps crisp up the crackling beautifully.
Garlic: Freshly minced garlic adds depth and aromatic warmth—don’t skip it!
Fresh thyme leaves or dried thyme: Thyme brings a subtle herbaceous note that cuts through the richness perfectly.
Fresh parsley or dried parsley: Parsley adds just a touch of freshness, balancing flavors nicely.
Black pepper: Use freshly ground for the best flavor boost.
Sea salt: Definitely use coarse sea salt for crisping the skin—it’s your best friend for serious crackling.
Chicken stock cubes: These lend body and savory depth to the gravy.
Hot vegetable stock: Using stock from your boiled veggies and potatoes is a clever way to add flavor without extra fuss.
Gravy browning (optional): Adds a nice color to your gravy but isn’t essential.
Cornflour/cornstarch: Perfect for thickening your gravy to the right consistency.
Cold water: Helps dissolve the cornflour smoothly.

Variations

Everyone has their own little twists in the kitchen, and I’m no different. Feel free to tweak the herbs depending on what you have on hand – rosemary or sage works beautifully too. Don’t be shy to experiment; this recipe is forgiving, making it perfect for personalizing.

Herb swaps: I once tried rosemary instead of thyme, and it gave a lovely piney aroma that worked great for autumn dinners.
Spice it up: Adding a pinch of smoked paprika to the seasoning can bring a smoky warmth if you’re after something a bit different.
Dietary adjustments: For a lower sodium option, reduce the sea salt but keep it enough on the skin—this is key for crackling.
Cooking method change: If you’re short on time, you can speed things up by using a hotter initial blast in the oven for crisping the skin, then lowering the heat, but keep a close eye so you don’t burn the crackling.

How to Make Roast Pork with Seriously Good Crackling Recipe

Step 1: Prep the Pork Skin Like a Pro

Start by patting the pork skin dry with paper towels—moisture’s the enemy of crackling. Score the skin deeply but not into the meat; the fat beneath needs to render out evenly. Sprinkle sea salt over the skin generously, and let the pork rest uncovered in the fridge for at least an hour, ideally longer. This drying step is crucial and a little trick I swear by to get that seriously good crackling you want.

Step 2: Seasoning and Roasting the Pork

Mix the garlic, thyme, parsley, black pepper, and a pinch of sea salt. Rub this herb blend into the meat side of the pork. When ready, place the pork skin side up on a rack inside your roasting tray. The rack helps air circulate and fat drip away, enhancing crispiness. Roast initially at a high temperature (around 240°C/464°F) for about 20–30 minutes—this blasts the skin into crackling glory. Then lower the oven to 160°C (320°F) and continue roasting for about 2 hours (depending on your joint size), until the pork is tender and cooked through.

Step 3: Make the Gravy

Once the pork is out and resting, pour the meat juices from the roasting pan into a saucepan. Add crumbled chicken stock cubes and hot vegetable stock. Season with salt and pepper, and add gravy browning if you like. Mix cornflour with cold water until smooth, then stir into the pan. Simmer gently until thickened, whisking to avoid lumps. This simple gravy tastes amazing and uses those rich pork juices perfectly.

How to Serve Roast Pork with Seriously Good Crackling Recipe

A white rectangular dish filled with roasted golden brown potatoes scattered on the bottom and right side, next to bright green broccolini on the top left and bottom right corners. In the center lies a large, thick piece of roasted meat with a crispy, deeply browned skin, topped with small sprigs of fresh green thyme. The meat is sliced at the front, showing tender, juicy, light brown flesh. The plate is placed on a wooden board, with a small bowl of light yellow sauce in the top background and a glass of white wine to the upper right. The surface beneath has a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this roast with a sprinkling of fresh parsley on the meat for color and freshness. Sometimes I also add a few lemon wedges—squeezing lemon juice just before eating cuts nicely through the richness and brightens flavors beautifully.

Side Dishes

My go-to sides are roasted potatoes—cooked alongside the pork to soak up those delicious drippings—and steamed seasonal vegetables like green beans or carrots. For an indulgent touch, a creamy apple sauce or tangy red cabbage really ramps up the flavor contrast and complements the pork perfectly.

Creative Ways to Present

For special occasions, I like to arrange the sliced pork and crackling on a large wooden board with heaps of sides around. It creates a sharing vibe that’s perfect for family or friends. Adding a bowl of gravy to the center invites everyone to serve themselves and makes the meal feel relaxed but celebratory.

Make Ahead and Storage

Storing Leftovers

I always store leftover pork and crackling separately if I can. Wrap the pork tightly in foil and use an airtight container for the crackling to keep it as crisp as possible. Stored this way in the fridge, leftovers stay great for up to 3 days.

Freezing

Freezing works well for the pork meat, but crackling tends to lose its crunch after thawing. I freeze the pork slices in portion-sized freezer bags, and when thawed, they reheat beautifully. Just pop the pork in the fridge overnight to defrost slowly.

Reheating

The best way to reheat pork and keep it juicy is to wrap the slices in foil and warm them gently in a low oven (about 140°C/284°F) for 15–20 minutes. For the crackling, I find a quick blast under the grill or a few minutes in a hot oven helps it regain some crunch before serving again.

FAQs

How do I ensure the crackling turns out seriously good and crispy?

Drying the skin well before roasting is essential—pat it with paper towels and leave it uncovered in the fridge to dry out for at least an hour. Scoring the skin deeply helps fat render out during cooking. Blasting the roast at a high temperature initially crisps the skin before lowering the temperature to finish cooking the pork perfectly.
Can I use a different cut of pork for this recipe?

This recipe works best with a rolled boneless pork shoulder because it has a great balance of fat and meat, which keeps the pork tender and the crackling crispy. Other cuts like pork belly or leg can be used but may require adjusting cooking times and techniques.
Is the gravy difficult to make?

Not at all! Using the meat juices from the roast gives the gravy fantastic flavor. Simply add stock, seasoning, and thicken with cornflour slurry—it’s straightforward and so rewarding. Plus, it comes together while your pork is resting, which is super handy.
What if I don’t have fresh herbs?

Dried herbs work perfectly as substitutes—just remember to use about half the quantity of fresh. They still bring lovely flavor without needing a trip to the store.

Final Thoughts

This Roast Pork with Seriously Good Crackling Recipe has become my go-to whenever I want to impress without stress. The crackling truly steals the show, and that succulent pork paired with homemade gravy is a winner every time. I honestly can’t wait for you to try it—once you nail it, you’ll have a roast that everyone keeps asking for. So roll up your sleeves, grab that pork shoulder, and get ready to enjoy one seriously delicious meal!