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Roast Pork Shoulder With Crackling

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Roast Pork Shoulder With Crackling

For those who have traveled to the Peloponnese, the large peninsula that makes up the southern region of Greece. Technically it’s an island, separated only by the Straight of Corinth but let’s say it’s part of the mainland.

On Sundays and at Panagyria, roasted pork is served – the whole mid section of the pig is slow roasted and served to guests who will eat-in or take away. When in the Peloponnese, look for Gouronopoula or Bouzopoula.

This is my inspiration for this dish. The approach is simple but a little planning is involved. The easiest way to get that crispy skin is by drying it out in the fridge. The rest is seasoning the the meat (not the skin) ahead of time (called dry-brining) and the oven does the rest.

The cut of meat used here is pork picnic shoulder – enough fat so that the meat doesn’t dry out and not so much that it will take too long to render/cook out. There is a bone in this cut but I like that – more flavour and a moist result.

Keys to a successful result:

*use skin-on pork shoulder

*place the pork in the fridge (uncovered) to dry out the skin

*pre-season (dry brine) the meat ahead of time

*allow the meat to return to room temperature before roasting

*use a cordless meat thermometer

*rub the skin with white vinegar and season for salt just before roasting

*allow the pork to rest before serving

*remove the crackling for easier portioning

Follow my recipe/instructions and you’ll get moist pork with crispy skin.

Roast Pork Shoulder With CracklingRecipe by Peter MinakiCourse: MainCuisine: GreekDifficulty: Medium
Servings

8

servings

Prep time

15

minutes

Cooking time

4

hours

Ingredients
  • 1 picnic pork shoulder (skin on) approx 5=6lbs

  • 9 cloves of garlic

  • kosher or sea salt

  • ground black pepper

  • garlic powder

  • dried Greek oregano


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