If you love cracklin, follow the directions and love the results!
Ingredients
- 3 lbs pork shoulder skin on
- 1 whole banana pepper (optional)
- 1 whole plum tomato quartered
- 2 tbsp kosher salt or to taste
- 1 tbsp garlic powder
- 1/8 cup water
Instructions
- Gather all ingredients before starting the recipe.
- Score the skin of the roast diagonally, in both directions to form a diamond pattern.
- Season the roast 2 tbsp kosher salt and 1 tbsp garlic powder and place the roast in a roasting pan, scored skin side up. Add 1 whole banana pepper (optional) and 1 whole plum tomato, quartered. Cover loosely with foil and set aside at room temperature for 3 hours and up to 5 hours before roasting.
- Pre heat oven to 325℉
- Add a small quantity of water to the roasting pan, just enough to cover the bottom of the pan but no more than a quarter of an inch deep in the pan. Set on the medium rack and roast for 3 hours or until the top of the roast is a golden brown and the meat can be pierced with a fork.
- Allow the roast to rest for a few minutes, then slice and don't forget to include the cracklin'! Serve with mashed potatoes and apple slaw.
I’m not even sure if you can but pork shoulder with the skin on anymore. This was a fairly common cut a few years ago. If you love cracklin’ and are lucky enough to find this cut, try this recipe. You will love it. This is the way that pork roasts used to be made.
