Slow-Cooked Pork Shoulder with Crackling

Slow-cooked pork shoulder with crackling is a classic British-style roast that makes the most of a well-marbled cut and its skin. The shoulder is cooked gently until the meat becomes tender, juicy and easy to carve, while a final burst of high heat turns the scored skin into crisp, blistered crackling. Fennel seeds add a subtle aniseed warmth that works particularly well with pork, while simple salt, pepper and roasting juices keep the flavour focused and savoury. It is a practical centrepiece for a Sunday dinner or relaxed gathering, with the crackling served in shards alongside slices of pork and spoonfuls of pan juices.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style British roast dinner
Cooking style Hands-off cooking • Crowd-friendly
Time commitment Slow-cooked

Why this recipe works

  • Proper crackling: Dry, scored skin and a final blast of high heat help the pork skin blister and crisp rather than soften.
  • Tender roast meat: Pork shoulder has enough fat and connective tissue to become juicy and tender during long, gentle roasting.
  • Simple savoury seasoning: Sea salt, black pepper and fennel seeds season the meat clearly without masking the flavour of the roast pork.

Get the most out of this recipe

Texture tips

  • Dry the skin thoroughly: Moisture is the enemy of crackling, so pat the skin very dry before oiling, seasoning and roasting.
  • Rest before carving: A 15 to 20 minute rest helps the juices settle, making the pork easier to carve and less likely to dry out.
  • Keep crackling separate: Store leftover crackling away from the meat so steam from the pork does not soften the crisp skin.

Timing notes

  • Mostly hands-off: Most of the time is spent in the oven; the key active steps are drying and scoring the skin, seasoning well and watching the final crisping stage.
  • Best soon after crisping: Crackling is at its best shortly after the high-heat finish, once the pork has rested and is ready to carve.
  • Do not skip the rest: Rest the pork on a board before slicing, but avoid covering it tightly or the trapped steam can soften the crackling.

Common mistakes

  • Starting too hot: High heat from the beginning can harden the outside before the shoulder becomes tender; the slow roast comes first, then the crackling finish.
  • Ignoring the final minutes: Once the oven is turned up, check the pork regularly and rotate the pan if the crackling is browning unevenly.
  • Letting the pan dry out: If the roasting juices begin to catch, add a small splash of water to the pan, keeping the liquid away from the skin.

Ingredient notes

  • Choose skin-on shoulder: Skin-on pork shoulder gives both the tender roast meat and the crackling that defines the dish.
  • Fennel seed flavour: Fennel seeds add a gently sweet, aromatic note that works well with pork; cumin gives a warmer, earthier result.
  • Why shoulder works: Pork shoulder’s marbling and connective tissue suit slow roasting, helping the meat stay moist as it becomes tender.

Equipment you'll need

Chef’s knife Cutting board Kitchen thermometer Oven Roasting pan
Ingredients
Instructions
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  1. Heat the oven to 150°C (300°F). Pat the pork skin very dry, then use a sharp knife to score the skin in shallow lines, taking care not to cut into the meat. Rub the pork all over with rapeseed oil, then season with the fine sea salt, black pepper, and fennel seeds, working the seasoning well into the scored skin.
  2. Set the pork in a roasting pan, skin-side up. Roast for 3 hours, basting the meat (not the skin) once or twice with the pan juices if you like, until the pork is very tender and a thermometer reads about 90°C (195°F) in the thickest part. If the pan looks dry at any point, add a small splash of water to prevent the juices from burning.
  3. Turn the oven up to 240°C (465°F). Roast for 20 to 30 minutes until the skin is blistered and deeply crisp; keep an eye on it in the last 10 minutes so it does not catch. If the crackling is not crisping evenly, rotate the pan once.
  4. Rest the pork on a board for 15 to 20 minutes. Pour off the roasting juices from the pan and spoon them over the sliced pork at the table. Break the crackling into pieces and serve alongside.

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Recipe notes

Tips

  • For the best crackling, make sure the skin is thoroughly dry before seasoning, and keep the pork skin-side up throughout roasting.
  • If the crackling is crisp but not blistered, move the pork closer to the top of the oven for the final 5 to 10 minutes, watching closely.
  • If serving vulnerable groups, ensure the pork is cooked until properly tender and piping hot throughout before carving.

Substitutions

  • Replace Fennel seeds with Cumin seeds for a warmer, earthier flavour.
  • Replace Rapeseed oil with Olive oil if that is what you have.

Storage

  • Refrigerate up to 3 days
  • Cool leftovers quickly, then refrigerate in a sealed container. Reheat sliced pork in a 180°C (355°F) oven with a spoonful of roasting juices until piping hot; crackling is best stored separately and re-crisped briefly in a hot oven.

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Slow-Cooked Pork Shoulder with Crackling
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Recipe overview

  • Servings: 4 servings
  • Total time: 4h 20min (25min active)
  • Difficulty: Medium
  • Cuisine: British
Freezer friendly Kid friendly
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Equipment you'll need

Chef’s knife Cutting board Kitchen thermometer Oven Roasting pan
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Black pepper

1 cup ≈ 110.4 g
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1 cup ≈ 240 ml
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