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Crispy Roast Pork

This crispy roast pork is perfect when eaten plain or piled high on top of a sandwich. Perfectly seasoned and totally delicious.

Crispy Roast Pork on a cutting board.

We all look for ways to save time during the week, so we can get a delicious dinner on the table fast. 

One way to make meal-planning easier is to make a big roast at the beginning of the week, and use it for different meals. 

This crispy roast pork is so juicy and versatile, I love using it in a Cuban sandwich, or in my crispy roast pork panini with rapini and spicy sauce.

You really can’t go wrong!

And with this crispy roast pork, the oven does all of the work for you.

You’re going to love how versatile, and delicious, this roast pork is!

Crispy Roast Pork on a sheet pan.

Ingredients for crispy roast pork 

  • Bone-in skin-on pork shoulder – The bone and the skin both help keep this pork roast luscious and juicy.
  • Salt and pepper – Keeping the seasonings simple here, because we want to be able to use this pork throughout the week in different applications. I personally think it’s important to use good quality kosher salt for this recipe.

Make ahead 

This roast is perfect for making at the beginning of the week, and portioning out for recipes later on.

After the crispy roast pork is done, let cool to room temperature and pull the meat off of the bone. 

Portion shredded or sliced pork into airtight containers, and either store in the refrigerator for up to 4 days, or place in the freezer for up to 2 months!

Serving as-is

This roast would absolutely make a handsome centerpiece for any dinner party.

It would be fabulous served alongside spinach parmesan baked mashed potatoes, or crispy air fryer brussels sprouts.

Storage and leftovers of roast pork

Put any leftover roast pork into airtight containers, and store in the refrigerator for up to 4 days, or store in the freezer for up to 2 months.

To reheat from frozen, place in the refrigerator the night before, and then microwave on high, covered loosely with a wet paper towel, for 3-4 minutes or until heated thoroughly. 

Crispy Roast Pork served on parchment paper.

More pork recipes

Crispy Roast Pork by Nutmeg Nanny

Crispy Roast Pork

Author: Brandy O’Neill – Nutmeg Nanny
This crispy roast pork is perfect when eaten plain or piled high on top of a sandwich. Perfectly seasoned and totally delicious.
4.50 from 2 votes
Print Pin
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 6 servings


  • 6 pound bone-in skin-on pork shoulder
  • Kosher salt
  • Fresh cracked pepper


  • Preheat the oven to 250 degrees F.
  • Line a rimmed baking sheet with foil, place a wire rack on top, and lay down a piece of parchment paper.
  • Rub the whole roast heavily with salt and pepper.
  • Lay the roast on the parchment paper and let slow roast for 6.5 hours.
  • Once the roast is fully cooked remove it from the oven and let rest while you heat the oven to 500 degrees F.
  • Once the oven reaches 500 degrees F put the roast back in the oven and rotate the pan every 5 minutes. This will help crisp up the skin.
  • When the roast is crispy remove it from the oven and let it rest for at least 10 minutes.
  • Slice and devour!


Serving: 1g | Calories: 222kcal | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 104mg
Course Main Course
Cuisine American
Keyword crispy pork shoulder, crispy roast pork, how to make crispy roast pork, pork recipes, roast pork shoulder, roasted pork
Did you try this recipe?Leave a comment and 5 star review!

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating


Tuesday 9th of January 2018

this recipe is amazing! I waa wondering, if I get a half picnic, is it the same roast time?

Susie~Rose Larsen

Friday 29th of August 2014

Awesome ! I'm making this now . Oh how I miss the Hudson Valley...Fall, The gilded otter, Tuthill town grist mill,Warwick valley winery, anything New paltz, Red hook, hiking minnewaska , I'm homesick!!


Monday 1st of September 2014

Hi Susie! I hope you loved the pork and I agree about fall in the Hudson Valley. It's the best :)


Wednesday 9th of October 2013

I don't think there are many things that I want more than I want that pork right now!!

Rochelle @ Oh So Sweet Baker

Friday 27th of September 2013

My oh my oh myy. This looks soo good I want a slice right now. Serve that up with some potatoes and cabbage man!

Margot C

Thursday 26th of September 2013

Success! I think the parchment paper is the thing, and I also have a really perfect pan for this. I bought this recently and it is heaven - I've never even used this as a griddle but I use it to roast everything now.


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