Hickory Hog Roast Pork Shoulder with Crackling
60 minutes
PREP TIME
4-6 hours
COOK TIME
6-8 people
SERVINGS
Hickory Hog Roast Pork Shoulder with Crackling
Smokey Rebel
6-8 people
15 minutes
4 hours
British
Crispy crackling. Tender centre. Proper roast flavour.
This Hickory Hog Roast Pork Shoulder delivers rich savoury meat with golden blistered crackling. Ideal for Sunday lunch or feeding a crowd.
Ingredients
2–2.5kg pork shoulder, skin on
2 tbsp olive oil
2–3 tbsp Hickory Hog seasoning
1 onion, halved
200ml stock or water
Directions
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Pat the pork skin completely dry with kitchen paper.
Score the skin with a sharp knife if not already scored.
Rub oil into the skin.
Season the meat generously with Hickory Hog, avoiding heavy seasoning directly on the skin.
Leave uncovered in the fridge for at least 1 hour, ideally overnight to dry the skin.
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Preheat oven to 220°C.
Place onion in the base of a roasting tray.
Sit pork on top and pour stock around the edges.
Roast at high heat for 30 minutes to blister the skin.
Reduce heat to 160°C and cook for 2½–3 hours until tender.
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The crackling should be golden, blistered and crisp when tapped. The meat underneath should feel soft when pressed and pull apart easily. Internal temperature should reach at least 85–90°C for tender texture.
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Slice and serve with roast potatoes, cauliflower cheese and gravy. Shred leftovers for sandwiches or tacos the next day.
