Roast Pork Shoulder with Crackling

Ingredients

• 4 lb pork shoulder
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 4 cloves garlic
• 2 medium carrots
• 1 medium onion
• 1 cup chicken broth

Instructions

1. 1

   Pat the 4 lb pork shoulder dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife, cutting through the fat but not into the meat.

2. 2

   Rub the skin with 1 tbsp salt, pressing into the cuts. Flip and rub the meat side with the remaining salt, 1 tsp black pepper, and 4 minced garlic cloves.

3. 3

   Place the pork on a wire rack in a roasting pan, skin side up. Refrigerate uncovered for at least 2 hours or overnight to dry the skin.

4. 4

   Preheat the oven to 450°F. Arrange 2 chopped carrots and 1 chopped onion in the bottom of the pan. Pour in 1 cup chicken broth.

5. 5

   Roast the pork for 30 minutes, until the skin starts to blister. Reduce the heat to 325°F and continue roasting until the internal temperature reaches 195°F, about 3.5 to 4 hours.

6. 6

   If the skin isn't crispy, broil for 3-5 minutes, watching closely. Rest the pork for 20 minutes before carving. Serve with the pan vegetables and juices.

7. 7

   For extra flavor, add a splash of beer or apple cider to the pan juices before serving.

Tools you’ll need

• roasting pan
• wire rack
• sharp knife
• meat thermometer
• cutting board

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