Slow-roast pork shoulder with crackling
Five hours of doing nothing, six portions, and the lowest net carbs on this list — the leftovers cover three lunches without a decision being made.
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Ingredients
For the whole dish · serves 6
- Pork shoulder, skin on3 lb
- Garlic6 cloves
- Apple cider vinegar2 fl oz
- Fennel seedsa tablespoon, crushed
- Sea salta generous handful
Served with
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+2g net · 114 kcal · 10 min · together 3g net, 692 kcal
Method
7 steps · 300 minutes
- The night before if you can: score the skin, rub it hard with salt, and leave the roast uncovered in the fridge. Dry skin is the entire crackling technique.
- Heat the oven to 475F. Blot the skin dry again and rub in the crushed fennel and the sliced garlic, keeping them in the score lines rather than on the surface where they will burn.
- Roast 30 minutes at full heat to blister the skin, then drop the oven to 275F.
- Give it four hours more. Do not baste — liquid on the skin undoes the first half hour.
- It is done when a fork twists in the meat with no resistance. If the crackling has softened, cut it off and blast it separately at 475F for 10 minutes.
- Rest the roast 30 minutes under loose foil, keeping the crackling out from under it.
- Pull the meat apart with two forks and dress it with the vinegar — the sharpness is what stops five hours of fat becoming heavy.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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