Nitrate & Nitrite Free Herb-Roasted Pork Shoulder with Crackling
Slow-roasted pork shoulder is one of those deeply satisfying centerpiece dishes, and this version delivers on every level — tender, fragrant meat hidden beneath a shatteringly crisp crackling that practically announces itself when you tap it with a spoon. The spice paste of turmeric, ginger, smoked paprika, cinnamon, and fresh garlic gets rubbed directly onto the meat under the skin, so every slice is infused with warm, layered flavor rather than just surface seasoning. For anyone avoiding cured or processed pork products because of added preservatives, this recipe is a genuine find — it starts with a plain bone-in shoulder and relies entirely on sea salt, fresh aromatics, and olive oil to build its character. No brines, no curing agents, no packaged seasoning blends with hidden additives. The overnight dry-salting step is what makes the crackling possible, drawing moisture out of the skin so it blisters and puffs dramatically during that final high-heat blast. Resting the roast before carving keeps the juices locked in, so the meat stays succulent even after the long cook. Finish with a squeeze of lemon and a few rosemary sprigs, and you have a showstopper that tastes like it took far more effort than it did.
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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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