Comments on: Pork Roast With Crispy Crackle

By: Heather

Heather — Sun, 06 Jul 2025 04:58:55 +0000

In reply to EvaA.

This is a few years too late for you I know, but for others who might read and wonder:

1) If you’ve oiled the meat, there’s no need for additional oil in the pan. The port fat will render while cooking and there will be plenty of fat in the pan. Keep an eye on it and add water if the pan is dry and starts burning.

2) No lid during cooking! It will create steam and ruin your crispy skin.

By: Karina

Karina — Thu, 30 Jan 2025 00:35:40 +0000

In reply to Jaime. Thank you so much for your feedback Jaime! Enjoy this recipe for many years to come

By: Jaime

Jaime — Wed, 29 Jan 2025 00:30:10 +0000

In reply to luis moscoso.

AMAZING recipe. I never cook pork roast any other way now. I’ve been behind, and had to skip the overnight/drying process, and it definitely was not as good. When done by the recipe (altering cooking times for pork poundage), this is amazing. I wish I would have cooked it this way the entire time. So much more affordable than beef, and it’s just as or more delicious!

By: susan gladney

susan gladney — Sun, 29 Sep 2024 16:57:41 +0000

In reply to Aileen. I just bought a shoulder bone in at Winn Dixie with all the skin.

By: Aileen

Aileen — Sat, 14 Sep 2024 14:12:12 +0000

I know this would be delicious but unfortunately I live in the states now and they remove all the rind and virtually all the fat to leave it dry and flavorless. I don’t know why they do this when leaving the fat and skin makes a far superior roast. I can’t even get a local butcher to leave the rind on as it’s already removed before they even get it.