Crispy Roast Pork Shoulder Recipe

Crispy roast pork shoulder Recipe

This post is about Crispy Roast Pork Shoulder Recipe. This pork is broiled low and moderate for delicate succulent meat with fresh brilliant crackling.


  • 2.5kg pork shoulder, skin on
  •  1 teaspoon caraway seeds
  •  1 tablespoon fennel seeds
  •  1/2 cup coarsely chopped oregano
  •  1/4 cup coarsely chopped flat-leaf parsley
  •  2 tablespoons coarsely chopped rosemary
  •  1 tablespoon olive oil
  •  2 tablespoons sea salt flakes
  •  1/2 cup (125ml) dry white wine
  •  1/2 cup (125ml) Massel chicken style liquid stock

Complete method of Crispy Roast Pork Shoulder Recipe

Step 1

Preheat broiler to 130C. Place pork on a spotless work surface. Utilize a sharp blade to score the skin in 1 cm interim’s. Praise the skin dry with paper towel. Turn pork skin-side down. Utilize an expansive sharp blade to remove from the inside, on a level plane, until the point that you get to the short end. Rehash with the staying side. Open pork out like a book.

Step 2

Place caraway and a large portion of the fennel seeds in a little skillet over low warmth. Cook, hurling, for 1 minute until sweet-smelling. Exchange to a mortar and delicately pound with a pestle until gently squashed. Include the oregano, parsley and rosemary and delicately pound until the point when a coarse glue shapes. Spread the glue equitably finished the cut side of the pork. Overlap sides in and move pork to encase filling. Utilize kitchen string to tie pork at 2 cm interim’s. Place in a broiling container. Rub with oil and sprinkle the skin uniformly with salt and the rest of the fennel seeds. Rub into the skin. Broil for 3 hours or until the point that pork is cooked through and delicate.

Step 3

Increment warmth to 240 C. Pour the consolidated wine and stock around the pork. Cook for a further 30 minutes or until the point that skin is brilliant dark colored and fresh. Expel from stove. Put aside, secured, for 10 minutes to rest. Slice into cuts to serve.

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