One of the most important things to remember, is to get the rind as dry as possible before the cooking process.
- Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
- When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
- Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
- Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes. If the roast is over 2kg, take 10 minutes off this initial crackling time.
- Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
- Once cooked, let the roast rest for 10 minutes before slicing.
Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate.
What size roast should you choose?
Use this as a guide to help you select your roast.
Generally approx. 3.5 – 4kg
Feeds about 10 – 12 people
Generally approx. 1.5 – 2kg
Feeds about 6 – 8 people
So a 2kg boneless shoulder roast will do the initial 50min up nice & high to get the crackling started and then you'll reduce the temperature and cook it for a further 70min and then rest it for at least 15min.