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 Crackling
Course: MainCuisine: GreekDifficulty: Medium8
servings15
minutes4
hoursIngredients
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
white vinegar
Directions
- Two days prior to roasting your pork, pat-dry the meat all over and turn the meat so that the meat (underside is facing up. Insert a knife in meat and slice a clove of garlic. Repeat another 8 times so that a total of nine cloves are inserted.
- Season the underside with salt, pepper, garlic powder and oregano. Place the pork skin-side up in a roasting pan and place uncovered in your fridge for two days (this will help dry out the skin).
- Two days later, take your pork out of the fridge and allow it to return to room temperature. Pre-heat your oven to 400F. Rub the skin with white vinegar and season with salt.
- Place the pork on the rack that’s one notch below the middle. Roast uncovered for approx. 4 hours or until the pork reaches an internal temperature of 195-205F.
- Take the pork out of the oven and allow to rest 15 minutes before carving. Remove the skin and set aside. You should be able to take the bone out (and discard). Chop the meat, drizzle some pan juices on it, sprinkle some oregano and more salt if desired. Chop the crackling in pieces and serve with/on top of the pork and serve.
Notes
- Serve Roast lemon Potatoes with the pork.