Recipe: Delicious My Roast Shoulder of Pork with the lovely Crackling 😋

My Roast Shoulder of Pork with the lovely Crackling 😋. Add the oil all around the skin then rub in the skin the sea salt. This is an experiment in slow cooking, using a recipe by The Food Lab (Serious Eats). This is an eight pound pork shoulder, slow-roasted in a cast iron pot.

In a section further down below, I explain at length why pork shoulder is the best cut for pork roast. But in summary, this is the cut of pork with. Succulent roast pork with crispy crackling and rich gravy. You can have My Roast Shoulder of Pork with the lovely Crackling 😋 using 3 ingredients and 3 steps. Here is how you cook it.

Ingredients of My Roast Shoulder of Pork with the lovely Crackling 😋

1. It's 1 of joint Shoulder Pork.
2. You need 1 of little Olive oil.
3. It's of And some course sea salt.

Check out my tips for the perfect crackling and an easy flavour-packed gravy. Pork Leg - is a really popular cut of pork, but it is leaner, and therefore less juicy than shoulder. This leanness also means the crackling will be dryer rather than. A brilliant pork shoulder roast recipe from Jamie Oliver.

My Roast Shoulder of Pork with the lovely Crackling 😋 instructions

1. Add the oil all around the skin then rub in the skin the sea salt.
2. Add to a preheated oven 190°C for 35 minutes then take out Baste over the top with the juices then add back to the oven turn up to 200°C for 15 minutes..
3. Take out cover and leave for 20 minutes before carving it..

Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray. Serve the pork and crackling with the jug of gravy and all the trimmings - a. Pork shoulder that is not trussed with netting or string will warp when cooking, especially if the pork has a big "flappy piece" hanging off it. Then add it into the saucepan with the rest of the broth and the pan juices, per. Pork shoulder is best slow roasted, and stays lovely and moist without any need for basting and minimal attention while cooking.