Pork Shoulder In Oven

Pork Shoulder In Oven

Oven-Roasted Pork Shoulder Recipe

A slow-roasted pork shoulder is a true crowd-pleaser. It’s tender, juicy, and packed with flavour, with the crispy crackling on top being the real highlight. Follow this simple recipe to make a perfectly roasted pork shoulder in the oven.

Ingredients:

  • 2-3kg pork shoulder (bone-in or boneless)

  • 2 tbsp olive oil

  • 4 garlic cloves, minced

  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)

  • 1 tbsp fresh thyme leaves (or 1 tsp dried)

  • 1 tbsp sea salt (for the crackling)

  • 1 tsp black pepper

  • 1 onion, quartered

  • 2 carrots, roughly chopped

  • 2 celery stalks, roughly chopped

  • 1 cup chicken stock or water

  • A squeeze of lemon (optional)

Method:

  1. Preheat the Oven:
    Preheat your oven to 220°C (200°C fan-forced) or 450°F. This high heat will help start the crackling process.

  2. Prepare the Pork Shoulder:
    Pat the pork shoulder dry with paper towels. This is important for getting that crispy crackling. Once dry, rub the pork all over with olive oil, then season with minced garlic, rosemary, thyme, black pepper, and a good sprinkle of sea salt. Make sure to rub the seasoning into all the nooks and crannies of the pork, especially on the skin if you want the crackling to be perfect.

  3. Score the Skin:
    Using a sharp knife, score the skin of the pork in a criss-cross pattern, being careful not to cut into the meat. This will help the fat render out and create a crispy, crunchy crackling. Rub a little more sea salt into the scored skin to ensure a crunchy finish.

  4. Prepare the Veggies:
    In a roasting tray, place the quartered onion, chopped carrots, and celery. These will flavour the cooking juices and make a great base for the pork to sit on. Pour the chicken stock or water into the tray.

  5. Roast the Pork:
    Place the pork shoulder on top of the veggies in the roasting tray, skin-side up. Roast it in the preheated oven for 20-30 minutes to start the crackling. After that, reduce the oven temperature to 160°C (140°C fan-forced) or 320°F, and continue roasting for another 2.5 to 3 hours. The meat should be tender and easily pulled apart with a fork when it’s done.

  6. Rest the Pork:
    Once the pork is fully roasted, remove it from the oven and let it rest for 15-20 minutes. This helps the juices redistribute, ensuring the meat is moist and tender.

  7. Serve:
    Carve the pork into thick slices, making sure to get some of that delicious crackling with each serving. Serve it with your favourite sides like roasted potatoes, steamed greens, or a fresh salad. For an added kick, squeeze a little lemon juice over the meat just before serving (optional).

Tips:

  • If you want extra crispy crackling, make sure the skin is completely dry before roasting. You can also rub the skin with a little bit of baking soda before seasoning.

  • If the crackling isn’t as crispy as you'd like by the end of the cooking time, increase the oven temperature to 220°C for the last 10 minutes and roast until crispy.

Enjoy your mouthwatering roast pork shoulder!