Easy Roast Pork Shoulder

Roast Pork Shoulder Cooked RS CC

Roast Pork Shoulder.

  • Servings: 8
  • Difficulty: Easy
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Roast Pork is soooooo delicious and really easy to make. The smell is amazing and your family will be looking forward to dinner. I used to bake my pork roasts in the original netted roll I purchased from my local supermarket. I was never able to get the meat tender and evenly cooked as the middle of the piece was so thick and the ends not so much. I now prefer to cut open the roll, spreading the meat out across the baking dish and increasing the baking time slightly from 30 minutes per 500g +30 minutes, to 30 minutes per 500g plus 1 hour. This way the roast cooks beautifully till the meat is falling apart and is delicious and tender. You can use either pork leg or shoulder for this recipe, the results will be very similar, although I do prefer shoulder as I find it has more flavour and is more succulent. 

For perfect crackling you need to add the pork (with salted pork rind) to a hot oven for 30 minutes. I then separate the rind from the meat and cook them separately till the crackling is crisp and browned. This allows the extra fat from the underside of the pork rind to render away, leaving a delicious crispy crackling or as my kids like to call it, crickle crackle. I find that pork leg gives the best crackling but the shoulder also works well. 

Roast Pork is so fantastic served will all sorts of roasted low carb vegetables including pumpkin, beetroot, cauliflower, sweet potato and carrots.  I cut up the meat and keep it in air tight container in the freezer. Just defrost and reheat to put into soups, salads, or to serve with steamed vegetables for a quick meal. Enjoy!!!

Credit: foodfactsforhealthyeating.com


  • Roast Pork Shoulder 
  • Ground Sea salt or Iodised salt 

Roast Pork Ing RS CCRoast Pork Raw RS CC


  1. Preheat oven to 220c. Cut the pork roast bag open and remove the netting. Unroll the roast and spread across a baking tray making it as flat as possible. If you have pieces that are very thick you may need to cut them to open them up further. This will help to keep the cooking time even.  Work out your baking time at 30 minutes per 500g of meat plus 60 minutes. For example, my 2.3kg roast, I rounded up to 2.5kg. 30 minutes for each 500g is 2 1/2 hours, plus 1 hour so 3 1/2 hours baking time in total. You will spend 30 minutes of the total baking time, drying out the rind for crackling.
  2. Sprinkle liberally with salt across the top surface of the meat, focusing on the rind. Pop the tray in the hot oven. 
  3. Bake for 30 minutes, then remove the tray and put onto a heat mat or board. Very carefully cut off the rind using a sharp knife and tongs. Be very careful to only remove the rind and not the meat underneath. Place the rind in a separate tray and turn the oven down to 180c. Put the meat back into the oven on the bottom tray and the crackling on the top. Roast Pork 2nd Cook RS CC
  4. Bake the crackling for another hour or so until it is crispy and browned. I find that draining the excess rendered fat after about 30 minutes helps the crackling process along. Just drain off into a heat proof cup and you can keep this rendered pork fat or lard to use for cooking another time. Once the crackling is done, remove from the oven and allow to cool before breaking into chunks. Crackling RS CC
  5. Bake the meat for the remaining amount of time at 180c. Check that the internal temperature of the meat at the thickest part is 70c or over (mine was about 85c at the end of it’s cooking time). At the end of the cooking time the meat will be browned and tender and may be crispy on the outer surface. 
  6. Instead of slicing my roast pork I like to put the piece of roast meat on a large chopping board and roughly cut it into large chunks and returning it to the tray with the cooking juices before serving. Since the pork fat/rind was baked in a separate pan, I find doing this keeps the meat moist and juicy without too much fat and it adds some of the roasted meat flavour back to the meat.   

Roast Pork Shoulder Cooked Cut RS CC

So Good!!!

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