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    Home > Recipes > Main Dishes

    Pork Shoulder Roast with Crackling

    Published: Jul 16, 2021 · Modified: Dec 21, 2022 by Garden to Griddle · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    Oven roasted pork shoulder that literally melts off the bone with an oak smoked flaked sea salt crackling that will leave you wanting more!

    Bone in pork shoulder roast with crackling in juices in a large Corning Ware Dutch Oven.

    (This page contains affiliated links)

    Pork shoulder can make for the most incredibly tender pulled pork! There are so many different ways to prepare a pork shoulder roast, but let's stick with simple, yet delicious.

    We were gifted a bag of Halen Mon Oak Smoked Flaked Sea Salt by my sister-in-law in Europe a while ago now and we hadn't gotten around to using it. But then my husband picked up a 10 lb. pork shoulder roast on sale and we were both super eager to try it, especially after opening the bag of salt and smelling it. I mean reaaaaally smelling it- all three of us took a few minutes just savoring it before I got to cooking. 

    The result? Crackling like you've never tasted before and a pulled pork that's juicy and just melts off the bone. 

                                         Literally, this is the bone immediately after roasting

    The flavor of this pulled pork is absolutely incredible, and you only use 2 seasonings! Let me explain what I mean by incredible, because that doesn't really do this pork justice. I do most of my baking at night while the family is sleeping. When this pork was done I had to shred it to store it in the fridge...which means I had to try it, of course. I was making "nom nom nom" sounds that I thought might wake everyone up and on multiple occasions I thought about waking my husband up to feed him some in bed.

    Every bit of this recipe is something special. The salt is unique, at least in our household, and something we'll definitely try to buy again. My goals with this pork were to have a crispy exterior, juicy center with lots of juice left over, loads of great flavor, and a somewhat short roasting time. I checked every box and was so insanely happy with the result. It's sometimes hard to get that crispy skin and exterior on meat, especially when you're cooking it in the oven in a roasting pan with a lid on. 

    The crackling will indeed be salty. I decided to use a whole ¼ cup of flaked salt. Yes, that's a lot but once shredded it evens out. But, you can always decrease the amount of flaked salt even to half if you want lower sodium! Just make sure to spread it evenly over the whole roast. 

    Don't skimp out on the weight of your shoulder roast. When roasting meat I always recommend going big because it's so easy to freeze leftover pulled pork in smaller portions and pull it out to create new dishes later on. Although this recipe is extremely flavorful, it's still simple enough that you can pair it with a barbecue sauce of your choice, use it in tacos, burritos, enchiladas, quesadillas, pasta salad, sandwiches, or anything else you can dream up!

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    pork shoulder roast with crackling shredded with metal fork

    Pork Shoulder Roast with Crackling

    Oven roasted pork shoulder that literally melts off the bone with a oak smoked flaked sea salt crackling that will leave you wanting more!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 4 hrs 30 mins
    Total Time 4 hrs 35 mins
    Course Main Course
    Cuisine American, gluten free, Pork
    Servings 12 servings

    Equipment

    • Dutch Oven

    Ingredients
      

    • 10 lb bone in pork shoulder or rump roast
    • 2 tablespoon olive oil
    • ¼ cup flaked sea salt smoked over oak (recommended brand below in instructions)
    • freshly ground black pepper

    Instructions
     

    • Preheat oven to 450°F.
    • Rub entire roast with olive oil. Use your fingers to coat with Halen Mon oak smoked flaked sea salt and sprinkle with freshly ground black pepper. Place into a Dutch oven/ large heavy bottom baking dish (I use a 5 qt. Corning Ware Casserole Dish). You want a dish with high walls and not a cake pan or cookie sheet.
    • Roast at 450°F for 20 minutes lid off.
    • Decrease temp to 375°F and continue roasting for 4 hours with a lid on or the internal temp reaches about 180°F. I use my all-glass CorningWare lid. If you're going to use tin foil or a dark lid you may want to remove it for the last 10 minutes and kick up the temp or even broil for a bit to get a darker color.
    • Let roast rest for at least 5 minutes before cutting into meat. You can attempt to slice it but it should pull away incredibly easily as pulled pork.
    • Enjoy this roast with potatoes, any style, and a steamed veggie.
    • This is so versatile you can use the meat for sandwiches, quesadillas, burritos/tacos, or use with any preferred bbq sauce!
    Keyword Pork Shoulder Roast
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Bill lWalsh

      August 04, 2022 at 8:30 am

      5 stars
      Hi! I'm an old retired guy in Texas. I have guests coming for my son's 45th B'day on Sunday. I'm going to use your recipe because I have a 10 lb pork picnic roast. Bone In. My son gave me a green egg for my birthday so it is essential that the roast be cooked on the green eg. I don't particularly like pulled pork so I am going to tweak your recipe to take the roast off at 16o Degrees in hope that it will still slice. If you write back I'll let you know how it went.

      Thanks Bill

      Reply
      • Garden to Griddle

        August 04, 2022 at 8:44 pm

        Hi Bill,
        Oooo I'd love to hear how it turns out with the Green Egg! I have made it before for a shorter time so it slices nicely I just haven't recorded the internal temp and cook time for that yet. I hope you have wonderful results and everyone enjoys it! Also, when cooked in a Dutch oven this meat is incredibly juicy- in case you're like me and don't fully enjoy everyone's pulled pork because it often comes out dry. Best of luck!

        Reply

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