Updated: Oct 19, 2021
2kg-2.5kg pork shoulder
1 tablespoon of sea salt
1 tablespoon of extra-virgin olive oil
2 cups of bone broth
Vegetables of choice for serving
Preheat the oven to 240°C
Pat the skin of the pork dry with a paper towel or clean tea towel (leaving it in the fridge overnight or even for an hour will help the skin dry out even more, which is important if you want crispy crackling)
Score the skin of the pork with a sharp knife, being careful not to cut through to the actual meat, rub the olive oil into the skin and then the salt ALL OVER (make sure the salt is all over the skin if you want good crackling)
Place the pork into a baking dish, skin side up, then into the oven
Cook the pork until crackling, approximately 30-45-minutes
Reduce the temperature to 160°C
Pour the broth, or water, into the baking dish until just below the crackling, then cook for another 60-90-minutes+, until an internal meat thermometer reaches at least 63°C
Remove from the oven, then let sit for 3-5-minutes
Carve and serve alongside some roasted veg and/or home-made apple sauce!
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