Pork Roast With Crackle

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  4 lbs Pork Shoulder (Boston Butt)
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  2 tsp Garlic powder
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp 1 teaspoon salt

Instructions

1. 1Remove the pork shoulder from packaging and lay it skin-side up on a tray uncovered. Refrigerate for at least 1 hour (overnight preferred) to dry the rind completely — a dry rind is essential for proper crackling.
2. 2Remove the pork from the refrigerator 1–2 hours before cooking to bring it to room temperature. Preheat your oven to 460°F.
3. 3Pat the rind thoroughly dry with paper towels. Use a sharp knife to score the rind in 1-inch crosshatch intervals, cutting through the skin but not deep into the meat. Flip the shoulder skin-side down and rub the garlic powder and salt firmly into the meat side.
4. 4Drizzle the olive oil over both sides of the pork, rubbing it in with your fingers, then season the rind generously with the remaining salt.
5. 5Place the pork shoulder skin-side up in a roasting dish. Transfer to the preheated 460°F oven and roast for 50 minutes until the rind begins to bubble and crackle.
6. 6Reduce the oven temperature to 350°F and continue roasting for 1 to 1½ hours until the internal temperature reaches 160°F at the thickest part. The meat should be tender and pulling away from itself.
7. 7Increase the oven temperature to 440°F and roast for a final 10 minutes until the rind is deep golden brown and fully crispy. Remove from the oven and rest on a cutting board for 15 minutes before carving.
8. 8Carve the pork into portions and divide evenly into meal-prep containers while still warm. Refrigerate for up to 4 days or freeze for up to 3 months.