This is how you get a pork roast right: tender, juicy meat under crackling that’s puffed and bubbly from edge to edge. No rock-hard sheet of skin, no rubbery patches. The pan juices do the heavy lifting for the gravy, which is worth the roast on its own.
Slow Roast Pork Shoulder
3 kg / 6 lb boneless skin-on pork shoulder, NOT scored, unrolled / netting removed (Note 1 & 6)
3 tsp cooking / kosher salt (NOT salt flakes or table salt, Note 7)
1.25 tsp black pepper
2 tsp fennel seeds (or other herb/spice of choice)
1 tbsp + 1 tsp olive oil
1 garlic bulb, halved horizontally
2 onions, halved (brown, white, red)
500 ml dry white wine, or alcoholic or non-alcoholic cider (Note 2)
Gravy
35 g flour (Note 5)
500 ml chicken broth/stock, low sodium
Salt and pepper
Recipe Inspiration: Pork Roast with Crispy Crackling (Recipe Tin Eats)
