Almond Free Herb-Roasted Pork Shoulder with Crackling
Few roasts deliver the kind of drama this one does — a deeply spiced, fall-tender shoulder crowned with skin that blisters and shatters like glass. The spice paste, built from turmeric, smoked paprika, ginger, cinnamon, and fresh garlic, gets rubbed directly onto the meat beneath the skin so every slice is infused with warm, layered flavor. The overnight salt-dry method is the real secret weapon here: it pulls moisture from the skin so the high-heat finish at 450°F can do its job and produce that deeply puffed, audibly crackling crust. There are no nuts or nut-derived ingredients anywhere in this recipe — just pantry spices, olive oil, lemon juice, and good pork — so it's naturally free from tree nut concerns without any substitutions required. Lemon wedges and fresh rosemary at the table keep things bright and herbaceous against all that richness. This is the kind of centerpiece roast that makes a table go quiet the moment it's carved.
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Learn more →Ingredients
6 servings
For the pork
- 4 lb bone-in pork shoulder (skin-on)
- 1 ½ tsp fine sea salt
For the spice rub
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1 tsp freshly ground black pepper
- ½ tsp ground cinnamon
- 4 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
For the crackling
- ½ tsp flaky sea salt (for the skin)
- 1 tsp extra virgin olive oil (for the skin)
For serving
- fresh rosemary sprigs, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Using a sharp knife or box cutter, score the pork skin in a crosshatch pattern, cutting through the skin and fat but not into the meat, with lines about 1/2 inch apart. Pat the entire surface of the pork completely dry with paper towels.
- 2
Rub the fine sea salt all over the scored skin and into the cuts. Place the pork uncovered on a wire rack set over a roasting pan and refrigerate for at least 8 hours or overnight — the skin should feel dry and slightly papery to the touch before roasting.
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