James Martin Pork Crackling

Every time I roast a pork shoulder, the kitchen feels like it’s holding its breath. You’ve seasoned the skin. You’ve blasted it at high heat. You’ve hovered by the oven door like a lovesick teenager. And then — that moment when the knife glides in, and the top layer crunches audibly under your hand? Oh, my friend. That’s the victory bell of Sunday roast.

This James Martin pork crackling recipe is no fuss, just old-school delicious. You start with a proper pork shoulder — hefty, rolled, glorious — and let it slow-cook into melt-in-your-mouth meat, while the skin puffs up into golden, salty shards of crackling. And the sides? Creamy mash, cider gravy, sharp apple sauce — the kind of plate you’d fight your cousin for at Christmas dinner.

Why You’ll Love It

• That crackling though. It’s crispy, salty, ridiculously moreish — everything you want.
• Juicy, fall-apart pork. Cooked low and slow until it practically shreds itself.
• Built-in sides. Apple sauce, mash, and gravy all come with the recipe. No guesswork.
• Leftovers for days. Shred the pork into tacos, sandwiches, or even fried rice (yes, really).
• A proper centrepiece. This is one of those “gather round the table” kind of meals.
• It smells like a pub carvery and Sunday at nan’s — in the best way.

Ingredients

For the Pork:

• 3.5kg pork shoulder, boned and rolled
• Sea salt

For the Apple Sauce:

• 2 Bramley apples, peeled, cored, and chopped
• 2–4 tbsp light brown sugar
• 50g butter
• 75ml cider
• Pinch of salt

For the Mashed Potatoes:

• 1kg potatoes, peeled and boiled
• 100g butter
• 100ml double cream
• Salt and pepper, to taste

For the Gravy:

• 300ml stock (chicken or pork)
• 200ml cider
• Knob of butter

How to Make It

Prep the pork for maximum crunch:

Preheat your oven to 240°C (475°F). Score the pork skin into diamonds with a sharp knife (or as close to diamonds as your patience allows). Rub sea salt all over that skin — really get it into the cuts. The salt is what pulls moisture out and helps blister the skin.

Roast high to shock the skin:

Place the pork in a high-sided roasting tin and roast uncovered for 30 minutes. This initial heat blast gets the crackling started — it should already start to blister slightly.

Slow things down and cook low:

Drop the oven to 150°C (300°F) and cook the pork for another 2 hours. By now, the meat should be tender enough to fall apart with a nudge and the skin… well, you’ll hear it when you tap it.

Make the apple sauce while the pork rests:

In a saucepan, throw in the apples, sugar, butter, and cider. Cover and simmer on low for 4–5 minutes until the apples have collapsed into a soft, tangy mash. Season with a little salt.

Mash it like you mean it:

Mash the boiled potatoes with butter and cream until smooth and rich. Season well — don’t skimp, the mash carries everything.

Simmer up the cider gravy:

In a saucepan, bring the stock and cider to a gentle boil. Let it reduce by half, then stir in a knob of butter at the end. It’ll go glossy and rich and slightly sweet — just trust the process.

Carve, pile, drizzle, and devour:

Slice the pork, pile on the mash, spoon over the gravy, and don’t forget a generous dollop of apple sauce. The crackling? Serve it like treasure. Which it is.

Common Mistakes and How to Dodge Them

Why is my crackling chewy, not crispy?
You probably didn’t dry the skin enough. Pat it down with paper towels before salting, and never cover it during roasting.

The skin burnt but the meat’s not done. Help?
Your oven might be running hot — use a thermometer next time. If needed, cover the top loosely with foil partway through.

My apple sauce is too sweet.
Dial back the sugar or use more cider to balance it out. Bramley apples are naturally tart, so taste as you go.

Gravy too thin?
Let it reduce longer, or whisk in a spoon of flour or cornstarch mixed with water to thicken it quickly.

Storage and Reheating

Fridge:
Store pork, crackling, mash, and sides separately in airtight containers for up to 3 days.

Freezer:
Wrap pork tightly in foil or freezer bags — it freezes beautifully for up to 3 months. Same with mash and apple sauce.

Reheating:

• Pork: Oven at 150°C (300°F), covered in foil, for 15–20 mins
• Crackling: Air fryer or dry pan, just a few minutes — don’t microwave it!
• Mash & sauce: Gently reheat in a saucepan with a splash of cream or milk

Frequently Asked Questions

Can I use pork belly instead of shoulder?
Yes! Belly gives even more fat for crisping — but shoulder has better texture for shredding.

Do I have to score the skin?
If you want proper crackling, yes. It helps render the fat and crisp it up evenly.

Can I prep this ahead of time?
Definitely. You can season and score the pork the night before and leave it uncovered in the fridge to dry the skin — even better crackling!

What if I don’t drink cider?
Use apple juice with a splash of vinegar for tang, or go for chicken stock with a bit of mustard.

Nutrition Facts (Per Serving):

• Calories: 240
• Fat: 16g
• Saturated Fat: 6g
• Carbs: 0g
• Protein: 22g
• Sodium: 55mg
• Sugar: 0g

Try More James Martin Recipes:

• James Martin Lamb Boulangere
• James Martin Fillet Steak
• James Martin Chicken Veronique