Few things hit as hard as a slow-roasted pork shoulder with skin that shatters the moment you tap it — and this recipe delivers exactly that. The spice paste layered underneath the skin is built from turmeric, smoked paprika, ginger, cinnamon, garlic, olive oil, and lemon juice, creating deep, aromatic flavor without a single ingredient that conflicts with low-iodine needs. Sea salt stands in for iodized table salt throughout, which is one of the most important swaps to get right on this kind of diet, and this recipe handles it correctly at every step. The overnight dry-salting technique is what sets this apart — it pulls moisture from the skin so the high-heat finish at 450°F produces that deeply blistered, puffed crackling that's genuinely hard to achieve any other way. Rubbing the spice paste directly onto the meat beneath the skin means every slice is infused with flavor, not just the surface. A final rest before carving keeps the interior juicy while the crackling stays crisp. Serve it with lemon wedges and fresh rosemary and it looks and tastes like something that took far more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
