Rye Free Herb-Roasted Pork Shoulder with Crackling

Total time11 hr 40 min

Prep time25 min

Cook time3 hr 15 min

Rye Free Herb-Roasted Pork Shoulder with Crackling

A bone-in pork shoulder roasted low and slow until the meat is fall-apart tender, then blasted with high heat to produce deeply blistered, audibly crackling skin — this is the kind of centerpiece that makes a table go quiet. The spice rub is built from turmeric, smoked paprika, ginger, cinnamon, and fresh garlic, massaged directly onto the meat beneath the skin so every slice is infused with warm, layered flavor. Scoring the skin in a crosshatch pattern and salting it overnight is the real secret here — that drying step is what separates genuinely shatteringly crisp crackling from the disappointing chewy kind. The entire recipe relies on whole spices, fresh aromatics, olive oil, and lemon juice, so there's nothing hidden in the ingredient list to worry about — no grain-based fillers, no questionable seasonings, just clean, straightforward pantry staples. Finishing with a squeeze of lemon and a few sprigs of rosemary keeps things bright against all that richness. It takes a little patience and planning ahead, but the actual hands-on effort is minimal — the oven does the heavy lifting. Whether you're feeding a crowd or just want serious leftovers, this is a recipe worth clearing your Sunday afternoon for.

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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
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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