Pork Roast With Crackle – Cafe Delites
The most perfect pork roast with pork rinds to hit your DINNER table!
A weekend pork roast is easy to cook with minimal steps, but getting a perfect golden crunch makes it worth waiting every minute. The best cut is a boneless (or rear) pig shoulder… The final results are always tender and juicy inside, while a delicious crunch is cooked outside.
The pork rind should be the most pleasant part of a good piece of pork. That undeniable crunchy crunchy and oily full of so much flavor is something we all look forward to after roasting in the oven for hours. Especially since it fills your entire house with delicious smells!
HOW TO COOK A PORK ROAST
Here are some tips and tricks we’ve learned over the years roasting many (and failing at many) roasted pork rinds
- Do not attempt to roast your package directly from its plastic wrap. A lot of moisture is retained in the crust beneath all that plastic (or paper). It is important to remove the roast first and dry well with a paper towel.
- If you have time, leave the pork in the refrigerator UNCOVERED for at least 1 hour. We find that the best crackling occurs when we leave ours overnight to completely dry the crust.
- Mark the crust at 1-inch intervals, being careful not to cut the meat.
HOW CAN I BE GOOD AT CRUNCHING?
- Rub the crust with 2 tablespoons of cooking oil and a tablespoon of COARSE SEA SALT (you can use more if you like your crackle on the salty side). Rub it very well.
- Season the meat (bottom of pork) with 1 teaspoon salt and another 2 tablespoons olive oil.
HOW LONG DOES IT TAKE TO ROAST PORK?
To get that crunch you see in the pictures, we first pop it over high heat for 45-50 minutes. The crunch will bubble and crunch at that moment. The heat is reduced to allow time to cook the meat underneath (about an hour, depending on how well done you prefer your pork. We like ours exactly an hour away.)
After that, we fly it again for an additional 10 minutes to get the same golden color seen here.
We don’t use a rack to roast our pork because we prefer that the juices from the meat be absorbed back into the pork while roasting for a juicier, tenderer and tastier meat.
Because this pork roast recipe
is done in less than 2 hours of total cooking time, you don’t end up with the entire roast separating the
meat. However, the meat around the
outer sides melts tenderly with charred crispy edges, while all the juices in the pan are reabsorbed into the meat for even MORE flavor.
HOW TO SERVE ROAST PORK
Let stand for a good 10-15 minutes so that all those juices remain in the meat before cutting. The longer you wait, the juicier the meat will be. The crunch does not soften while resting.
Most people tell you to place it in a tent with aluminum foil while you rest, but I’ve never done this and don’t plan to. After seeing the perfect crunch, I go into protective mode. No one touches > > the crunch.
After you’ve removed all the crunch to get to the meat (it took all sorts of restraint to keep it in place for these photos I’m telling you), you can cut it and serve it drizzled with pan juices and a little cracking on the side.
ROAST PORK SIDE DISHES
Creamy garlic Parmesan
- Brussels sprouts and bacon
- Mashed potatoes
- garlic butter
- Bread leaf Roasted garlic Broccoli and green beans
Roasted carrots Garlic Garlic Parmesan Roasted
What does that mean? Leftovers don’t exist here. On the weird and rare occasion they do, it’s my favorite part the next day. Think pork sliders, grilled pork cheese, fajitas, pizza toppings, a salad, or toast with a poached egg in the morning drizzled with hollandaise sauce… Lord, help me.