Roast Shoulder of Pork

The perfect combination melt in the mouth soft pork with a crispy crackling. It’s really easy, just requires a little patience...
Cook Time 7 hrs
Course Main Course
Servings 6 people


  • Pestle and mortar
  • Oven
  • Roasting Tray


  • 3 kg Pork Shoulder with skin on
  • 1 tbsp sea Salt flakes
  • 1 tbsp fennel seeds ground in pestle and mortar for a fine powder
  • 1 tbsp veg oil

Optional to add to roasting tin to help make a great gravy

  • 2 Onions
  • 2 Apples
  • 1 Fennel bulb
  • 2 Carrots
  • 500 ml cider or white wine
  • Bag of Ice / fat separator


  • Leave the pork uncovered in the fridge overnight to dry out a bit
  • Score the fat or ask your butcher to do this
  • Bring the meat to room temp for at least an hour before cooking
  • Set the oven at 220 degrees C
  • Rub the oil into the skin
  • Bash the salt and fennel seeds in the pestle and mortar to combine and rub the mix into the skin getting deep in the cuts and being generous
  • Roughly chop up the veg and apples and line the tray with these
  • Sit the pork on top of the veg
  • Put in the over for 30 minutes to get the crackling bubbling up on top
  • Pour the cider into the tray but not over the pork
  • Reduce the heat of the oven to 140 degrees C and cook for 5 -6 hours – checking there is still liquid in the pan
  • Once the cooking time is over – take the pork from the tray onto a plate and let it rest uncovered or loosely with foil around the base of the meat (but done cover the crackling) for 30 mins
  • Put all the juices and veg through a sieve into a pan squeezing out all the flavour
  • Let it cool a little if you can – then either use a fat separating jug to take away the fat or fuse a generous amount if ice cubes to bring the temperature down which will harden the fat and you can lift it off
  • Reduce the sauce on the hob and thicken if needed with some thickening granules or cornflour
Keyword gravy, pork, roast