Pork Roast with Crispy Crackling

Category Pork
To create the delicious crackling on a pork roast, start with one with the rind still on. The instructions and photos needed to make this tasty roast are found on this page. Serve with a side of veggies.


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If you're not familiar, crackling is the crunchy thick skin that is purposely created on pork roasts, traditionally served for Sunday lunch. I adore making this year-round, but there's something super comforting about having it around on the colder months and holidays. This is my method of making it without too much fuss, just a few ingredients! You can use a bone-in or boneless cut, but I prefer bone-in as it is tastier, and you can make a great stock out of it after the fact.

Prep Time: 10 minutes plus dry time

Cook Time: 2 hours 10 minutes

Total Time: 2 hours 20 minutes +


  • 4 lb pork shoulder or butt, rind on
  • salt
  • 3 tsp garlic powder
  • drizzle cooking oil


  1. Make sure your pork has been out of the fridge and patted super dry, then left out an hour before continuing. Preheat oven to 460 F. Use a sharp knife to score the rind on top horizontally. Make sure you're cutting all the way through to the flesh.
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  3. Pat dry again, making sure to get the rind super dry.
  4. Rub garlic powder all over the exposed flesh of the pork. Salt liberally.
  5. Sprinkle garlic powder and salt in the cuts of the rind, too. Place in a lightly greased baking dish and place in preheated oven for one hour.
  6. Reduce temperature to 350 F and cook another hour, then increase temperature to 460 F again and cook 10 minutes, until rind is bubbling and super crisp.
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  8. Pork is cooked when internal temperature is 160 F. To serve, use the butterflied segments as guides. Slice downwards between the crackling cuts to make nice steaks. I love to serve this with mixed root mash and other roast veggies.
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