Crispy crackling is a must for roast pork, and this method will give you an excellent result. Vary the spice mix to suit your tastes
- 600g (1lb 6oz) boned pork shoulder joint (or leg)
- ¼ tsp paprika
- ¼ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp crushed peppercorns
- ¼ tsp salt
- ¼ tsp fennel seeds
- 1tbsp chopped thyme leaves
Score the fat of the pork in thin lines. (For the very best crackling, stand the joint on a rack in the sink and pour over boiling water from the kettle. Let the water drain off, then wrap in a clean tea towel and put in the fridge overnight.)
Mix the spices, seasoning, fennel seeds and thyme leaves together. Rub the skin of the pork with a little olive oil and the spice and herb mixture. Roast in a preheated oven at 220°C (425ºF, gas mark 7) for 20 mins, then turn down the oven to 180°C (350ºF, gas mark 4) and roast for 35 mins per 500g. Rest in a warm place, covered with foil, for 15 mins before carving.
Serve the pork with potatoes, apple sauce, stuffing and veg of your choice.
Top tip for making Roasted spiced pork shoulder
The crackling should be golden brown - if it's not, turn the oven up and roast until crispy.