I remember when I was a child, my mum used to make Roast Pork Shoulder for a Sunday Roast. The crackling was awesome, the melt in the mouth type, so good that I was happy to eat that and leave the meat! So how can I recreate that? I’m looking for melt in the mouth pork that falls apart, crunchy crackling and not forgetting the perfect Apple sauce.
Sunday roast has long been a tradition in UK, a kind of less elaborate version of The Christmas Turkey Roast or Thanksgiving Roast. Chicken, Beef, Pork or Lamb are the usual meats of choice, each one has it’s special accompaniments.. Roast beef is traditionally served with Yorkshire puddings and Horseradish sauce, but many choose to cook Yorkshire puddings with everything! It is a myth that these light and crispy puddings are hard to make, click here to find out a fool proof way to make them rise every time.
Chicken and Turkey are often accompanied by stuffing and Cranberry sauce. My personal favourite is Sage and Onion stuffing, very easy to make and absolutely delicious.
Roast Pork Shoulder with plenty of crackling! The perfect Sunday roast
Ingredients
- 2.5/3kg Pork Shoulder, bone in, skin on
- Ground rock salt
Instructions
- Score the top of the skin of the pork, making lines about 3cm apart both ways, scoring through the skin and half way through the fat, but not as far as the meat.
- Rub in a generous amount of ground rock salt, massaging into the scored lines.
- Place in a roasting tin into a 220C (or equivalent) oven for 30 minutes, or until skin has puffed up and formed crackling.
- Tightly cover with a double layer of tin foil and return to the oven for 5 hours 180C or equivalent
- Remove foil and return to oven for one final hour.
- Allow to stand for at least 30 minutes before serving, or up to 2 hours
- Meat will not carve in the conventional manner, pull apart using two forks.
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