Show Off Roast Pork
Elevate your next special gathering with this indulgent "Show Off Roast Pork" recipe, a true masterpiece of slow-roasted perfection. Featuring a bone-in, skin-on pork shoulder seasoned with a fragrant blend of garlic, fennel seeds, rosemary, and thyme, this dish delivers a crispy, golden crackling exterior and juicy, tender meat that melts in your mouth. The pork is nestled on a bed of carrots, onions, and celery, roasted with a luxurious mix of dry white wine and chicken stock for a deeply flavorful base. The high-heat roasting technique ensures the perfect crackling, while a slow finish locks in incredible succulence. Ideal for holidays or dinner parties, this impressive centerpiece is served with a velvety pan gravy made from the roasted vegetable juices. With its irresistible aroma and bold flavors, this show-stopping roast is guaranteed to steal the spotlight at your table.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in, skin-on)
- 2 tablespoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 4 Garlic cloves, minced
- 1 teaspoon Fennel seeds
- 2 Carrots, roughly chopped
- 2 Onions, quartered
- 2 Celery stalks, roughly chopped
- 2 cups Chicken stock
- 1 cup Dry white wine
Instructions
Remove the pork shoulder from the refrigerator 1 hour before cooking to bring it to room temperature.
Preheat the oven to 450°F (230°C).
Score the pork skin in a crisscross pattern with a sharp knife, being careful to cut through the skin but not into the meat.
Rub the pork all over with olive oil, kosher salt, and black pepper. Ensure the salt gets into the scored cuts to help crisp the skin.
In a small bowl, combine minced garlic, fennel seeds, and the leaves from 2 rosemary sprigs and 3 thyme sprigs. Massage this mixture into the meat, avoiding the skin.
Place the chopped carrots, onions, and celery in the bottom of a roasting pan to create a vegetable bed and pour in the chicken stock and white wine.
Set the pork shoulder on top of the vegetables, skin side up, ensuring it is elevated above the liquid. Place the remaining rosemary and thyme sprigs around the vegetables.
Roast the pork at 450°F (230°C) for 30 minutes to crisp up the skin.
Reduce the oven temperature to 325°F (165°C) and continue roasting for approximately 2.5 to 3 hours, or until the internal temperature of the pork reaches 190–200°F (88–93°C). Baste the meat with pan juices every hour.
Once the pork is cooked, remove it from the oven and let it rest for 20 minutes on a cutting board, loosely covered with foil.
Strain the pan juices and vegetables through a fine sieve, discarding the vegetables. Skim off excess fat from the liquid to create a rich gravy, if desired.
Carve the pork, ensuring each slice has some of the crispy crackling, and serve with the gravy.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 9.6 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
