Pork roast is easy to cook with minimal steps, but to get a perfect, golden crackle makes it worth every minute waiting. The best cut is a boneless pork shoulder (or butt)… the end results are always tender and juicy on the inside, while a mouthwatering crackle cooks on the outside.
4 pound (2 kg) boneless pork shoulder or butt, rind on
2 teaspoons garlic powder
1/4 cup olive oil
Remove all plastic wrap from the pork. Lay it out flat in a tray, rind-side up and uncovered. Allow to dry completely in the refrigerator for at least 1 hour, or overnight if time allows.
Remove pork from the refrigerator for 1-2 hours before roasting to allow it to come to room temperature.
Preheat oven to 460°F (240°C).
Use a sharp knife to score the rind in 1-inch intervals. Thoroughly pat the skin dry with paper towels.
Turn pork skin-side down. Rub garlic powder and about 1 teaspoon of salt into the meat underneath. Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon).
Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles. Reduce temperature to 350°F (180°C) and continue roasting for 1 – 1 1/2 hours, depending on how well done you like your roast.
Increase the oven temperature back up to 440°F (230°C). Roast for 10 minutes until the rind has turned into an amazing golden crackling and the pork is cooked through.
(To check if the pork is cooked, pierce the thickest part of the meat with a knife. If the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 160°F (71°C).
Remove from the oven and allow to rest for 15 minutes before carving.