There are few things more satisfying than bringing a beautifully roasted pork joint to the table with a layer of golden, crunchy crackling covering the top. This Roast Pork with Crispy Crackling combines tender, flavorful pork with perfectly seasoned skin that bubbles and crisps in the oven.
The secret to great crackling isn’t complicated. You need very dry skin, enough salt, proper scoring, and high heat. Once you get those details right, the oven does most of the work.
This roast is ideal for a traditional Sunday dinner, a family gathering, or any occasion when you want a hearty centerpiece without spending all day preparing complicated dishes. The onions, garlic, herbs, and pan juices also create a delicious savory base for gravy, making the entire meal feel extra special.
Whether you use pork shoulder for a tender, rich roast or pork loin for a leaner option, this recipe gives you everything you want from a classic roast: juicy meat, crisp crackling, aromatic vegetables, and rich pan juices.
Why You’ll Love This Roast Pork
Incredibly crispy crackling: Starting the pork at a high temperature helps the skin become golden and crunchy.
Tender, flavorful meat: Garlic, rosemary, thyme, and black pepper season the pork from the outside in.
Simple preparation: There are no complicated marinades or elaborate techniques.
Perfect for Sunday dinner: Serve it with potatoes, vegetables, and gravy for a comforting family feast.
Excellent leftovers: Extra pork can be used in sandwiches, wraps, tacos, salads, or fried rice.
Ingredients You’ll Need
For approximately 6–8 servings:
- 4–5 pounds boneless pork shoulder or pork loin, skin on
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, sliced
- 4 cloves garlic, lightly smashed
- 1 cup chicken or beef broth
Choosing the Pork
Both pork shoulder and pork loin can work well, but they produce slightly different results.
Pork shoulder contains more fat and connective tissue, which makes it particularly good for long, slow roasting. When cooked properly, it becomes wonderfully tender and rich.
Pork loin is leaner and has a milder flavor. It cooks faster, so you’ll want to pay close attention to the internal temperature to prevent it from drying out.
Whichever cut you choose, make sure the skin is attached and has been left intact for the crackling.
The Secret to Crispy Crackling
Before getting into the recipe, there is one important rule to remember:
Wet pork skin doesn’t make good crackling.
Moisture on the surface of the skin has to evaporate before the skin can become properly crisp. That’s why drying the pork thoroughly is one of the most important steps.
For the best results, pat the skin completely dry with paper towels. If you have time, place the uncovered pork in the refrigerator overnight. The cold, dry air helps remove even more surface moisture.
Don’t cover the pork while it’s drying because trapped moisture can work against you.
How to Make Roast Pork with Crispy Crackling
1. Dry the Pork
Remove the pork from its packaging and pat the entire surface very thoroughly with paper towels.
Pay special attention to the skin. You want it to feel as dry as possible.
If time allows, place the pork uncovered in the refrigerator overnight. If you don’t have that much time, even a few hours can help.
Before roasting, remove the pork from the refrigerator and allow it to sit briefly while you prepare the oven.
2. Preheat the Oven
Preheat your oven to 450°F (230°C).
Starting at a high temperature is essential for getting the crackling going. The intense heat helps the skin render, blister, and begin turning golden.
3. Score the Skin
Using a very sharp knife, carefully score the pork skin in straight lines.
Make shallow cuts through the skin without cutting deeply into the meat.
If the skin is already scored by your butcher, you can simply check that the cuts are evenly spaced.
Scoring gives the fat underneath the skin a pathway to render while also creating those classic crispy sections that are easy to slice and serve.
4. Season the Pork
Drizzle the olive oil over the meat side of the pork.
Rub the oil over the meat, followed by the garlic powder, black pepper, dried thyme, and rosemary.
Be careful about putting excess oil on the skin. The skin needs to remain as dry as possible.
Instead, rub the kosher salt generously over the skin, making sure it reaches across the scored surface.
The salt helps season the crackling while also drawing moisture from the skin.
5. Prepare the Roasting Pan
Spread the sliced onion and smashed garlic across the bottom of a roasting pan.
Place the seasoned pork on top, skin-side up.
Pour the chicken or beef broth into the bottom of the pan. Keep the liquid below the pork skin so it doesn’t splash onto the surface.
The broth combines with the onions, garlic, and pork juices to create a flavorful base for gravy.
6. Start With High Heat
Place the roasting pan in the oven and cook at 450°F for approximately 25–30 minutes.
During this stage, the skin should begin bubbling, browning, and becoming noticeably crisp.
Avoid opening the oven repeatedly. Every time the door opens, heat escapes, which can slow down the browning process.
7. Lower the Temperature
After the initial high-temperature roast, reduce the oven temperature to 325°F (165°C).
Continue roasting until the pork reaches the appropriate internal temperature for the cut you’re using and your desired level of doneness.
A pork shoulder may take around 3–4 hours depending on its size and shape. Pork loin generally cooks more quickly.
Don’t rely solely on the clock. A reliable meat thermometer is the best way to determine when the pork is ready.
For a juicy pork loin, avoid cooking it far beyond its appropriate temperature. Pork shoulder, on the other hand, benefits from much longer cooking when the goal is very tender meat.
8. Crisp the Crackling Further if Needed
If the meat is cooked but the crackling hasn’t reached the crispness you want, increase the oven temperature to 450–475°F (230–245°C) for a few minutes.
Keep a close eye on it during this stage.
The crackling can change from beautifully golden to burnt surprisingly quickly.
Once the skin is deeply golden and crunchy, remove the pork from the oven.
9. Rest Before Slicing
Transfer the roast to a cutting board and let it rest for approximately 20–30 minutes.
Resting allows the juices to redistribute throughout the meat, making it easier to slice without losing too much moisture.
Don’t tightly wrap the pork in foil during this time if crispy crackling is important to you. Trapping steam against the skin can soften the crust you worked so hard to create.
10. Make the Pan Gravy
While the pork rests, pour the flavorful pan juices through a strainer if you want a smoother gravy.
Remove excess fat as needed, then place the juices in a saucepan.
You can reduce them directly for a simple, concentrated jus or thicken them with a little flour or cornstarch for a traditional gravy.
Taste before adding more salt because the pork drippings and broth may already contain plenty.
Slice the pork and serve it with plenty of the warm gravy.
Tips for Perfect Crackling Every Time
Dry the skin thoroughly. This is probably the single most important step.
Use enough salt. Salt helps draw moisture from the skin and gives the crackling its classic savory flavor.
Don’t pour liquid over the skin. Keep broth in the bottom of the roasting pan.
Start with high heat. The initial blast of heat encourages the skin to blister and crisp.
Don’t cover the roast while resting. Steam can soften the crackling.
Use a thermometer. Cooking time varies depending on the cut, weight, oven, and shape of the roast.
Don’t overcrowd the roasting pan. The pork should have enough room for heat to circulate.
What to Serve With Roast Pork
This roast is practically made for a generous Sunday dinner.
Serve it with crispy roast potatoes, creamy mashed potatoes, roasted carrots, Brussels sprouts, or buttery green beans.
For something slightly sweeter, mashed carrots and swede make an excellent accompaniment.
Don’t forget the gravy. The rich pan juices bring all the components of the meal together.
You can also add apple sauce or roasted apples for a sweet contrast to the savory pork.
How to Store Leftovers
Allow leftover pork to cool before transferring it to an airtight container.
Refrigerate and use within 3–4 days.
For the best texture, store the crackling separately if possible. Reheat the pork gently in the oven or air fryer, while the crackling can be reheated at a higher temperature to help restore some of its crispness.
Leftover pork is delicious in sandwiches, wraps, tacos, salads, or breakfast hash.
Frequently Asked Questions
Why isn’t my pork crackling crispy?
The most common problem is moisture. Make sure the skin is completely dry before roasting and avoid getting broth or other liquid on it.
Can I prepare the pork the night before?
Absolutely. In fact, leaving the uncovered pork in the refrigerator overnight can help dry the skin and improve the crackling.
Can I use pork loin instead of pork shoulder?
Yes. Pork loin works well, but because it is leaner, it generally requires less cooking time. Use a meat thermometer to prevent it from becoming dry.
Should I put oil on the pork skin?
You can, but it’s not necessary. The pork skin already contains fat underneath it, and keeping the surface dry is helpful for crisping.
Can I make gravy from the pan juices?
Yes. The onions, garlic, broth, and pork drippings create an excellent base for gravy. Strain the liquid and thicken it if desired.
Why should I let the pork rest?
Resting gives the juices time to redistribute through the meat. It also makes the roast easier to carve cleanly.
Final Thoughts
A beautiful Roast Pork with Crispy Crackling doesn’t require complicated ingredients or professional cooking skills. The most important part is simply understanding how to treat the skin: keep it dry, season it generously with salt, and give it plenty of high heat.
Once the crackling is golden and crunchy and the pork is tender and juicy, you’ve got a centerpiece worthy of a special dinner.
Serve thick slices of pork with crispy roast potatoes, vegetables, and rich brown gravy for the ultimate comforting roast meal. And don’t be surprised if everyone reaches for an extra piece of that crunchy crackling first!