Roast Pork Shoulder with Crackling

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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