Pork roast with crispy crackling and apple gravy. Juicy pork shoulder with crispy crackling without scoring or pricking, and an incredible gravy! Apple sauce and crackling - need we say more? Roast Pork and Crackling, an easy step by step guide to show you how to get nice crispy crackling and tender juicy meat.

Using a sharp carving knife remove the crackling from the joint and place on a board and cut into pieces. Then thinly slice the pork and serve each portion with some. A pork joint coated in crunchy crackling is always welcome at the table, but when it's Delia Smith's perfect roast pork, it's the guest of honour. You can cook Pork roast with crispy crackling and apple gravy using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pork roast with crispy crackling and apple gravy

Prepare 3.5 lb of pork picnic shoulder.
You need 2 tsp of salt.
It's 2 tsp of black pepper.
You need 1 tsp of garlic powder.
It's 1 cup of pure unsweetened apple juice.
Prepare 1 tbsp of cornstarch.

Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone. Make our easy roast pork with crisp crackling for the perfect Sunday roast every time. In traditional British Sunday roast lunches, roast pork appears as often as roast beef.

Pork roast with crispy crackling and apple gravy instructions

Pull your roast out of the fridge at least 30 minutes before cooking. Preheat your oven to 450 F. In a bowl, make a quick rub by mixing together the salt, pepper and garlic powder..
Season the meat sides of the roast (not the skin) with rub. Place it skin-side up on a roasting tray. Use a sharp knife to poke multiple holes (at least a dozen) about 1 cm into the skin. Put the roast in the oven for 20 minutes..
Microwave the apple juice until warm. In a small bowl, melt a teaspoon of salt in a splash of water. Remove the roast from the oven and pour the apple juice into the tray. Brush the skin with the salty water, then sprinkle on another pinch of salt onto the wet skin. Tent the tray loosely with foil and put it back in the oven. Turn the heat down to 300 F..
After 3 hours, pull the roast from the oven. Remove the foil and transfer the meat to a plate. Pour the liquid from the roasting tray through a sieve into a small pot. Return the meat to the tray and put it back into the oven, uncovered. Turn the heat up to 400F. Roast an additional 1 hour or until the pork reaches an internal temperature of 160 F and the skin is a dark, crispy shell. Remove the roast from the oven and let rest, uncovered, for 20 minutes..
Spoon the film of excess oil from the top of the pot of drippings. Put the pot on medium heat and bring to a simmer. Make a slurry by mixing cornstarch with 1/4 cup water. Whisk the slurry into the drippings. Keep whisking until it thickens into a gravy. Add extra salt and pepper as needed and serve beside the pork..

Don't wait for a special occasion to make it, as its flavor and texture are so perfectly delicious, you're going to love our. Pork is especially popular in Denmark, where it's the centerpiece of our Christmas table. Bring the pork cooking liqueur to the boil and reduce it by a third and season to taste. All the apples will be pulped down and flavours intensified. Slice the pork (it should just fall apart) and serve it with the cracking, and the apple gravy.