Roast Pork with Crispy Crackling

The guaranteed path to perfect crispy pork crackling, every. Single. Time!

[dannykuang]

Made this recipe two weeks ago and honestly it was the juiciest pork shoulder I’ve made or have eaten from anywhere outside of a bbq pulled pork. That and the skin was crunchy as well. I didn’t use fennel seeds though, as I didn’t have any around so used paprika with some garlic and onion powder thrown in with the other spices.

Would highly recommend this recipe if you’re having dry pork shoulder issues or just hard skin on one side and soggy on another. Boning required of course. 👍🏼

Great... now another recipe I’m required to whip up now because everyone enjoyed and loved it so much. Thanks a lot! 😂

[seednfeed]

I made this and it came out great. The crackling is very unique and delicious.

[cutesta]

The best crackling ever and if the recipe is followed the meat is always juicy and tender.
Tips and hints you give on your site over-comes any concerns of the meat being dry👍👍👍

[thagreentree]

Thank you for the recipe. Best recipe for this on YouTube.

[pauliexx]

Another amazing recipe from you! My family is starting to think I’m a chef! Many thanks!

[bglavin]

I am making this now for Sunday dinner. I have my 6 pound pork loin roast salted and in the fridge for 1 hour. Then I'll proceed to follow this recipe. My mouth is watering watching your video...yum

[Tmaxr]

Another option for Christmas lunch! Thank you Nagi!

[gerdsfargen]

Every day is a delightful day when Nagi cooks.

[archerseo]

Finding pork shoulder with the skin still on is a smidge challenging. I will keep looking around though. This looks awesome.

[simonscarf]

I didn’t come here for the recipe…. I came for the backing track… absolute banger

[meandFrodo]

Drool. Nothing like a hot Christmas lunch with the air con blasting and every knife and pot used in the kitchen. 🤣 Off to Woolies to grab my piggy now before I forget!

[maureenawty]

MY mouth is watering yummy I love crackling ☺👍

[timmyd]

Just come across your channel, you've got amazing recipes 😀 👏⚘

[sepsism]

If I have a 2kg pork shoulder (instead of 3kg in this recipe), should I reduce the "low" cook time down to 2 hours? (from 2.5 hours) Or reduce the time further? Keeping the same 30 min hot time at the end. Alternatively can I go off internal temp? Thanks.

[chillwill]

Didn't see the oven Temps what's were they.

[SugarSpiceMomLife]

This looks so amazing 🤤 Can I come over for dinner please ? ☺️

[vcatta]

Looks great, but I would like to know why you discard the fat. That can be put in a jar and used to roast potatoes.

[Khragor]

It's worth taking the time and maybe spending the money to get the right pork joint. Tried this with a supermarket joint and the skin was cut through in one place and also the skin just pretty much shrank off the meat after half an hour.... Go to your local butchers is my advice

[lisawright]

My crackling is hit and miss. I usually do the hot oven part first then lower the temp, but I’m going to try it your way Nagi! Fingers crossed 🤞 it works

[timmcmanus]

How much apple cider? Looks like about 2 cups but is that all cider or water added?