Beef Free Herb-Roasted Pork Shoulder with Crackling
A bone-in pork shoulder rubbed with a bold paste of turmeric, smoked paprika, ginger, cinnamon, and garlic is already a showstopper — but it's that shatteringly crisp crackling that makes this roast truly unforgettable. The technique is methodical and rewarding: scoring the skin, salting it overnight, and then blasting it with high heat at the end produces a blistered, puffed crust that crackles audibly when you tap it with a spoon. The spice paste gets worked directly under the skin so every slice of meat is deeply fragrant and golden, while the exterior stays clean and crispy. For anyone avoiding beef, a well-seasoned pork shoulder like this delivers all the richness and drama of a centerpiece roast without any compromise. Lemon juice in the rub cuts through the fat beautifully, and a squeeze of fresh lemon at the table keeps each bite bright. Resting the meat before carving is non-negotiable — it's what keeps those juices locked in. Serve it with rosemary sprigs scattered around and you've got a table moment that looks far more effortful than it actually is.
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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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