Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (5 lb / 2.3 kg) skin-on pork shoulder (picnic roast), bone-in preferred
- 2 1/2 tsp kosher salt (for meat) + 1 1/2 tsp kosher salt (for skin)
- 1 tsp baking powder (for crispier crackling)
- 6 garlic cloves, finely grated
- 2 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 2 tsp freshly ground black pepper
- 1 tsp fennel seeds, crushed (optional)
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon zest
- 1 large yellow onion, sliced (for the roasting pan)
- 1 1/2 lb (680 g) collards or mustard greens
- 2 tbsp unsalted butter
- 1 tbsp olive oil (for greens)
- 1/2 cup diced onion (for greens)
- 3 garlic cloves, thinly sliced (for greens)
- 1 cup low-sodium chicken broth
- 3 tbsp apple cider vinegar
- 1 tsp light brown sugar
- 1/2 tsp red pepper flakes
Do This
- 1) Score skin, salt the pork, and refrigerate uncovered 12–24 hours (optional but best for crackling).
- 2) Heat oven to 300°F (150°C). Rub garlic-herb paste on the meat (not the skin); salt the skin with baking powder.
- 3) Roast on a rack over sliced onion until 190–195°F (88–91°C) internal, about 4 to 4 1/2 hours.
- 4) Blast at 475°F (245°C) until skin crackles, 20–30 minutes.
- 5) Rest pork 20–30 minutes; carve or pull into chunks.
- 6) Sauté onion and garlic; wilt greens with broth, vinegar, sugar, and pepper flakes until tender, 20–25 minutes.
- 7) Serve pork with crisp crackling and a pile of tangy vinegar greens.
Why You’ll Love This Recipe
- Best-of-both-worlds texture: shatter-crisp crackling on top, meltingly tender pork underneath.
- Big flavor with simple ingredients: garlic, herbs, and a little mustard do the heavy lifting.
- Greens that balance the richness: vinegar, a touch of sweetness, and broth make them bright and savory.
- Great for gatherings: mostly hands-off roasting, with leftovers that reheat beautifully.
Grocery List
- Meat: 1 (5 lb / 2.3 kg) skin-on pork shoulder (picnic roast), bone-in preferred
- Produce: garlic (9 cloves total), rosemary, thyme, 1 lemon (for zest), 1 large yellow onion, 1/2 onion (or another small onion), 1 1/2 lb collards or mustard greens
- Dairy: unsalted butter
- Pantry: kosher salt, baking powder, black pepper, fennel seeds (optional), olive oil, Dijon mustard, low-sodium chicken broth, apple cider vinegar, light brown sugar, red pepper flakes
Full Ingredients
For the Pork Shoulder and Crackling
- 1 (5 lb / 2.3 kg) skin-on pork shoulder (picnic roast), bone-in preferred
- 2 1/2 tsp kosher salt (for seasoning the meat)
- 1 1/2 tsp kosher salt (for the skin)
- 1 tsp baking powder (helps the crackling blister and crisp)
- 6 garlic cloves, finely grated (about 2 tbsp)
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
- 2 tsp freshly ground black pepper
- 1 tsp fennel seeds, crushed (optional)
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp lemon zest (from 1 lemon)
- 1 large yellow onion, thinly sliced (for the roasting pan)
For the Vinegar Greens
- 1 1/2 lb (680 g) collard greens or mustard greens
- 1/2 cup (75 g) yellow onion, finely diced
- 3 garlic cloves, thinly sliced
- 2 tbsp (28 g) unsalted butter
- 1 tbsp olive oil
- 1 cup (240 ml) low-sodium chicken broth
- 3 tbsp (45 ml) apple cider vinegar
- 1 tsp (4 g) light brown sugar
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
Step-by-Step Instructions
Step 1: Score and dry the skin (optional overnight, highly recommended)
Pat the pork shoulder very dry with paper towels. Using a sharp knife, score the skin in parallel lines about 1/4 inch apart, cutting through the skin and fat but not deep into the meat. Rotate and score again to create a crosshatch if you like (it looks great and helps render).
Season the meat side and any exposed meat edges with 2 1/2 tsp kosher salt. Place the pork on a rack set over a rimmed sheet pan and refrigerate uncovered for 12–24 hours. This dries the skin so it can blister into real crackling. If you’re short on time, you can skip the overnight rest and continue—your crackling may be a bit less dramatic, but still tasty.
Step 2: Preheat the oven and make the garlic-herb rub
Set your oven to 300°F (150°C). In a small bowl, mix together the grated garlic, rosemary, thyme, black pepper, crushed fennel seeds (optional), Dijon mustard, olive oil, and lemon zest to form a thick paste.
Line a sturdy roasting pan (or a rimmed baking sheet) with the sliced onion. Set a rack over the onions—this keeps the pork elevated so heat circulates and the bottom doesn’t stew.
Step 3: Rub the pork (keep the skin clean) and salt the skin
Place the pork on the rack, skin side up. Rub the garlic-herb paste all over the meat side and the sides (avoid smearing it over the skin; herbs and oil on the skin can interfere with crackling).
In a small bowl, mix 1 1/2 tsp kosher salt with 1 tsp baking powder. Sprinkle this mixture evenly over the skin only, working it into the score marks.
Step 4: Slow-roast until meltingly tender
Roast at 300°F (150°C) until the pork is very tender and an instant-read thermometer inserted into the thickest part reads 190–195°F (88–91°C), about 4 to 4 1/2 hours. The skin will look dry and set, but not fully crackled yet—that comes later.
Tip: If the pan drippings start to smell like they’re scorching at any point, carefully add 1/2 cup (120 ml) water to the roasting pan (onto the onions, not over the skin). This prevents bitter burnt drippings without steaming the top too much.
Step 5: Blast for crackling
Increase the oven temperature to 475°F (245°C). Continue roasting until the skin is deeply blistered and crisp, about 20–30 minutes. Keep an eye on it during this phase: crackling can go from perfect to too dark quickly.
If some areas puff and crisp faster than others, rotate the pan once. If a few small spots threaten to burn before the rest is crackled, you can shield those spots loosely with a small piece of foil.
Step 6: Rest the pork (this keeps it juicy) and prep the greens
Transfer the pork to a cutting board and rest for 20–30 minutes. Resting helps the meat stay juicy and makes it easier to slice or pull into big, tender chunks.
While the pork rests, prep the greens: strip the leaves from the tough stems (especially for collards). Stack the leaves, roll them up, and slice into 1/2-inch ribbons. Rinse well and drain (a salad spinner helps).
Step 7: Cook the vinegar greens and serve
In a large skillet or Dutch oven over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Add the diced onion and cook, stirring, until softened, about 5 minutes. Add the sliced garlic and cook until fragrant, 30–60 seconds.
Add the greens (in handfuls if needed), 1 cup chicken broth, 3 tbsp apple cider vinegar, 1 tsp brown sugar, 1/2 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cover and simmer, stirring occasionally, until tender but still pleasantly toothsome, about 20–25 minutes (mustard greens may finish closer to 15–20 minutes; collards often take the full time).
To serve, crack the crackling into pieces. Slice the pork or pull it into large chunks. Plate pork with a generous pile of vinegar greens and spoon a little of the pot liquor (the tangy cooking liquid) over the greens.
Pro Tips
- Dry skin is everything for crackling: the uncovered overnight chill makes a huge difference. If you skip it, pat the skin very dry and let it air-dry at room temperature for 30 minutes before roasting.
- Don’t oil the skin: keep the garlic-herb rub on the meat and sides. Salt + baking powder on bare skin helps it blister.
- Cook to temperature, not just time: aim for 190–195°F (88–91°C) for that “spoon-tender” texture.
- Greens taste better after a few minutes: let the pot sit off heat for 5 minutes so the vinegar and broth round out, then adjust salt and vinegar to taste.
- Safer carving: crackling can be hard; use a sturdy chef’s knife and a confident downward cut, or snap it by hand once it cools slightly.
Variations
- Citrus-chile pork: add 1 tsp crushed red pepper to the rub and swap lemon zest for 1 tbsp orange zest.
- Smoky vinegar greens: add 1/2 tsp smoked paprika and use 1 tbsp of the pork drippings (instead of 1 tbsp olive oil) to start the greens.
- Extra-tangy greens: increase vinegar to 4 tbsp (60 ml) and finish with a splash of vinegar right before serving.
Storage & Make-Ahead
Refrigerate leftover pork and greens in separate airtight containers for up to 4 days. Reheat pork gently, covered, in a 325°F (165°C) oven until warmed through (about 15–25 minutes, depending on thickness). For the best crackling, remove the crackling pieces and re-crisp them on a sheet pan at 425°F (220°C) for 5–8 minutes.
The greens can be made up to 3 days ahead; they often taste even better the next day. Reheat over medium-low heat with a splash of broth or water as needed. The pork can also be seasoned and left uncovered in the fridge up to 24 hours before roasting (the ideal make-ahead step for crackling).
Nutrition (per serving)
Approximate, based on 8 servings: 620 calories, 38 g protein, 45 g fat, 12 g carbs, 4 g fiber, 980 mg sodium.
