Low FODMAP Herb-Roasted Pork Shoulder with Crackling

Total time11 hr 40 min

Prep time25 min

Cook time3 hr 15 min

Low FODMAP Herb-Roasted Pork Shoulder with Crackling

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Ingredients

6 servings

For the pork

4 lb bone-in pork shoulder (skin-on)
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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