I don’t know how it is that I made it 40 years into life without ever having tried this, but somehow it happened.
My little sister (who is a butcher by trade, a farmer at home, and highly lauded for her cooking skills) kept going on and on about this “crackle” stuff, so when she sent me out a bunch of meat from a freshly butchered pig awhile ago, I figured that it was about time I found out what all the fuss is about. If you’ve never tried it, set a side a Sunday in the near future, and get to it… trust me when I say that you won’t regret it. Since the crackling on top is about the next best thing in the world to bacon, my family went nuts trying to gobble up ever last piece. The pork beneath was pretty amazing too; having slow cooked for five hours, the meat was fall-apart tender; and the drippings made for a fantastic gravy.
The next time I do one of these roasts, I think I’ll add a dash of Emeril’s Essence to kick up the flavor a bit, but other than that, I don’t see the need to change a single thing.
10 minPrep Time
5 hr, 30 Cook Time
5 hr, 40 Total Time
- 1 Pork roast with a thick rind (shoulder or butt seems to be the best for this)
- Tin Foil
- Preheat oven to 460° F
- If the pork rind hasn't already been scored (mine was), gently cut lines into the fat.
- Rub salt into the pork, all sides, but making sure to get really deep into each and every cut (if you feel like you're using too much salt, you probably aren't... I used a ton, way more than I thought necessary, and it still wasn't at all too salty).
- Rub a little pepper all over your roast.
- Place into an oven safe dish and pop it in the oven for about 30 minutes or so (until the fat is all crispy looking)
- Turn your oven down to 300° F
- Cover your roast with tinfoil to keep the top from burning, and cook for about 4 hours
- Spoon the juices from the bottom of your pan, over the meat a few times, and place back in the oven (without the tinfoil) for about another hour.