I've been cooking shoulder of pork for years but the crackling was never quite right, and the meat could be a little dry. Your method is THE answer! Cooked a shoulder for Sunday lunch and the crackling was just as your video (such that, when I came to put the leftovers in the fridge, I found that the husband had polished it off!). The onion trivet made fabulous gravy, and the water in the tin made the meat so deliciously moist. I'll never cook it any other way - ever. Thank you so much. 🙂
My mom used to do this when I was a kid 40 odd years ago, but I have never seen pork with the skin on. I asked my butcher if he could cut me some and he said he could. This weekend I will have to take him up on it. Also, when you have all the fat under the skin you can make beautiful roast potatoes. Scott, you should have done some proper roast potatoes with this!
Thanks, Scott Rea👍🏼, Mate perfect 100% +. I have been cooking roast pork for a long time “I’m 58”. Yes I have had failures, I reached out to the Internet & TH-cam to find out how to make the best pork crackling, I have seen a lot of methods as mad as boiling the joint first. I couldn’t let this go I’ve used your method on three occasions “one being today for a Saturday lunch time roast 😋. This is my first ever post. Anyone reading this have a go, it is the simplest and yet the best method that I’ve ever tried, Thank You Scott,
My man! Let me tell you...when I saw the bread roll....I was HOPING you would put a piece of pork AND crackling! Oooh yeeessssss!!! Beautiful! And soooo drool-worthy!
I've recently found your channel Scott, and I must say I'm well impressed! I've watched quite a few of your videos and your methods reminds of my long lost mother, god rest her soul. Old fashioned style wholesome food, brilliant. Keep up the great work Scott, teach these young guns some valuable skills.
Looked amazing. Found this video a week before I butchered my pigs. I made a semi disaster of the pig butchering but I didn’t make a disaster of this until after it was cooked. I took a picture but I guess I can’t post it here. Turned out absolutely spectacular.
Great video again, thanks! One trick I've learned from my father: Add a third stage. After the meat is done crank the top grill on max for a view minutes and very very carefully watch the skin for not getting burnt. It might even help to cover dark spots with little pieces of aluminium foil. This way it will puff again and get to a consistency similar to crab chips.
Scott - awesome as always thank you from Herefordshire. We had pigs and I tried different crackling methods and one was pouring boiling water from the kettle over the sliced skin before it went in, which also worked. ATB
mouth watering. the (boston butt) is the swiss army knife in my Cajun recipes. live here in Louisiana and use it from everything from sausage, boudin, deer processing, headless hog cheese, and last but not least smoked pulled pork. I also use ham skins for making cracklins as we call them. I render them down in thier own fat. love to see that most of our culture came from good ole King George. keep up the good work.
Man....this is awesome and the right music. I’m on a Keto diet and already smash ed a view pork rolls by myself for dinner but will work on the crackling now. The more pork I eat the more weight I lose, just love it
Great video again Scott. Here in Texas and my folks in Kentucky would put crackling, chopped fine, in biscuits and cornbread to fortify them for breakfast. We added them to gravy for biscuits and gravy ( not popular in your neck of the woods) and put them in green beans, peas, and corn as well for extra flavor. And of course by themselves for great snacks. Thanks again for doing these!
I'm about to cook a few really nice pieces of rump from work that I've had marinating for a couple of days in port wine & garlic, with new potatoes - and now I'm bloody jealous.
I added organic cider instead of water it made brillant gravy apple juice also works very well & if you add a few slices of Apple's with the onion it also gives the gravey a different dimension 👍👍 brillant vid as always love this channel
Ooooohhh fuck yeah. Yes! Yes! Yes! I started raising pigs because of you and also watched your video on how to butcher them because of you. First time I did it we started with 5 pigs that were normal weight (220-280) and then we also butchered one of our first time sows that was not a good mother, so she was about 700lbs....thanks to you we love butchering pork more than any other animal. I can't wait to try this recipe 👌🏼👍🏼🐷😋
Scott, how about a video series on curing meats? Buckboard bacon, sausages, traditional bacon, brats, etc.? Your videos have allowed me to step up my game when processing my own wild game that feeds my family year-round here in texas. I'd love to add some variety and would love to see your input and how you do it!
Way back in the 1980’s when I was a young housewife, my butcher told me “pork always tastes best if you burn it a little bit” he went on to explain he didn’t mean a joint needs to be a black charcoal lump, but just a scorched corner whilst doing the initial sear will greatly improve the flavour. Yours had that going on in the bottom right corner on your joint. I’m dribbling looking at this.
I got a great tip from Jamie Oliver, you remove the skin and put it on the shelf above the rest of the joint. As it cooks it bastes the joint. this works V well for me, and comes out perfect every time.
I did not realise how much that "cracklin" meant to you, but when that music started playing, I completely understood.
I've been cooking shoulder of pork for years but the crackling was never quite right, and the meat could be a little dry. Your method is THE answer! Cooked a shoulder for Sunday lunch and the crackling was just as your video (such that, when I came to put the leftovers in the fridge, I found that the husband had polished it off!). The onion trivet made fabulous gravy, and the water in the tin made the meat so deliciously moist. I'll never cook it any other way - ever. Thank you so much. 🙂
Today's dinner Scott... I have two joints, the family are coming over! I'm salivating already.
My mom used to do this when I was a kid 40 odd years ago, but I have never seen pork with the skin on. I asked my butcher if he could cut me some and he said he could. This weekend I will have to take him up on it. Also, when you have all the fat under the skin you can make beautiful roast potatoes. Scott, you should have done some proper roast potatoes with this!
Yes!!!! Taters would have been great with this!
I've been coming back to this recipe for 3 years. Making it now. Thanks Scott!
@Godislove will you please advice on internal temperature? Thanks you. I don't want pulled pork but rather slice it
The Man, the mith, the legend. Scott Rea!!
Thanks, Scott Rea👍🏼, Mate perfect 100% +.
I have been cooking roast pork for a long time “I’m 58”. Yes I have had failures, I reached out to the Internet & TH-cam to find out how to make the best pork crackling, I have seen a lot of methods as mad as boiling the joint first.
I couldn’t let this go I’ve used your method on three occasions “one being today for a Saturday lunch time roast 😋.
This is my first ever post.
Anyone reading this have a go, it is the simplest and yet the best method that I’ve ever tried,
Thank You Scott,
I’ve watched this 3 times already.. and looking like a real weirdo drooling everywhere.. good on you sir!!
barry white and pork crackling. cannot get any better. superb cookery skills Scott. thanks so much.
My man! Let me tell you...when I saw the bread roll....I was HOPING you would put a piece of pork AND crackling! Oooh yeeessssss!!! Beautiful! And soooo drool-worthy!
Oh man that sound when you cut that!! So satisfying!!
The crunch from that pork was amazing, I gotta make this.
I've recently found your channel Scott, and I must say I'm well impressed! I've watched quite a few of your videos and your methods reminds of my long lost mother, god rest her soul. Old fashioned style wholesome food, brilliant. Keep up the great work Scott, teach these young guns some valuable skills.
How I love listening to you eat !!!! You are in heaven.....
OMG.... I just drooled all over my keypad lol :) GORGEOUS!
Looked amazing. Found this video a week before I butchered my pigs. I made a semi disaster of the pig butchering but I didn’t make a disaster of this until after it was cooked. I took a picture but I guess I can’t post it here. Turned out absolutely spectacular.
Scott Rea, I'm absolutely making this for dinner tomorrow night!!! Absolutely love your channel and work!!!🤗
Great video again, thanks! One trick I've learned from my father: Add a third stage. After the meat is done crank the top grill on max for a view minutes and very very carefully watch the skin for not getting burnt. It might even help to cover dark spots with little pieces of aluminium foil. This way it will puff again and get to a consistency similar to crab chips.
Omg!!!! I guess I know what I'm having for dinner TONIGHT!!!!! THANK YOU for this AWESOME video!!
Scott - awesome as always thank you from Herefordshire. We had pigs and I tried different crackling methods and one was pouring boiling water from the kettle over the sliced skin before it went in, which also worked. ATB
Scott Rea Projects is the best
My o my. That looks so very good. I haven't had something like that for many a year. I will try it one more time before I leave this wicked world.
'Boston Butt!' That takes me back to my youth. Sign me up for a package of those pork-filled rolls! I have got to make one of those again. Thanks.
mouth watering. the (boston butt) is the swiss army knife in my Cajun recipes. live here in Louisiana and use it from everything from sausage, boudin, deer processing, headless hog cheese, and last but not least smoked pulled pork. I also use ham skins for making cracklins as we call them. I render them down in thier own fat. love to see that most of our culture came from good ole King George. keep up the good work.
Thanks for the great cracklin lesson!! Looks Amazing! Greetings from Alaska!
I'm totally going to use your razor knife trick for scoring skin from now on!
I always like your videos before. because you're great butcher & cook. I learn to you....
honestly mate that is perfect i tried this and it worked perfect i think adding the salt at the last minute really helps
If I was scoring that pork.......id give it 10 out of 10!
you sir, are a master. Can't stop mouth drooling
I can hear your pup begging for some crackling! haha
Man....this is awesome and the right music.
I’m on a Keto diet and already smash ed a view pork rolls by myself for dinner but will work on the crackling now.
The more pork I eat the more weight I lose, just love it
Great Scott, Scott!
scott thanks to you i am sat down eating the best crackling ever keep the good work up
Great video again Scott. Here in Texas and my folks in Kentucky would put crackling, chopped fine, in biscuits and cornbread to fortify them for breakfast. We added them to gravy for biscuits and gravy ( not popular in your neck of the woods) and put them in green beans, peas, and corn as well for extra flavor. And of course by themselves for great snacks. Thanks again for doing these!
Totally with you on the scoring, I have used a stanley for years. much easier than any other type of knife.
So this recipe is for one serving, right? Amazing, made my mouth water.
Oh my I've watched this ten times, it doesn't get old
Watching this at work, at the end of the day was a really stupid idea... Now I'm drooling.
Loving the bit of Barry White you added Scott 😍😂
Theres nothing like the site of perfect pork cracking to make you turn into a drooling wreck. Spot on Crackling!
Liked the vid even before watching
Scott, I am sitting here eating my tea (steak and chips) watching this video and you're making me feel hungry lol. Excellent job sir
So good even the pup is begging for some.
Gonna try this method for the christmas dinner(most popular dish in Norway this), thanks again Scott you’re a legend!
I'm about to cook a few really nice pieces of rump from work that I've had marinating for a couple of days in port wine & garlic, with new potatoes - and now I'm bloody jealous.
Really enjoyed the video Scott thanks for sharing this 👍 looks divine.
You may have guessed my Favourite Part. All of it. But you gotta love the Crackle
ooooooooooohhhh sir, I can smell that from here. Thanks for sharing.
Never fail to amaze! And always at bedtime lol hungry now
I think you meant to say "The beauty of the shoulder is it's very forgiving".
P.S. Love the video!
As always excellent presentation
that sounded beautiful, good to hear on a loop
I added organic cider instead of water it made brillant gravy apple juice also works very well & if you add a few slices of Apple's with the onion it also gives the gravey a different dimension 👍👍 brillant vid as always love this channel
That one made my mouth water!
Talk about opening the lid to the jewelry box! Thank you for the tip. ATB
The music when your cutting into it, lmao, you kill me Scott....
Great , I've always rubed it with oil, now I can't wait to try it this way. Great stuff
I had to pause and grab some pancetta around the 7:00 mark
excellent video as always ... yum ... yum
Ooooohhh fuck yeah. Yes! Yes! Yes!
I started raising pigs because of you and also watched your video on how to butcher them because of you. First time I did it we started with 5 pigs that were normal weight (220-280) and then we also butchered one of our first time sows that was not a good mother, so she was about 700lbs....thanks to you we love butchering pork more than any other animal. I can't wait to try this recipe
👌🏼👍🏼🐷😋
Great idea with the stanley knife
Another great video.. takes me back quite a number of years.. umm
crackling is happiness!!! Crackling is life!!!
Scott, how about a video series on curing meats? Buckboard bacon, sausages, traditional bacon, brats, etc.? Your videos have allowed me to step up my game when processing my own wild game that feeds my family year-round here in texas. I'd love to add some variety and would love to see your input and how you do it!
Using this recipe again today. Thank you.
Love these videos ! Going to have to give this a try !
You have no idea how much I want some of that.
Scott, love your videos, always makes what might seem difficult so clear and simple, keep up the good work!
oh man. on point every time. even dug the soundtrack!
Thanks Scott, mines in the oven hope it comes out as good as that👍been watching your videos while waiting sure got me hungry
Come Sheffield they serve that on every street corner with stuffing, dripping and apple sauce in a large bread roll 😍
The musical interlude from 6:00 was hilarious
That looks so good. The cracking the tenderness. MMM
Wow,, Nice. Will have to try that. Thanks Scott
I love coming here to watch and learn about new recipes😊 Amazing work keep it up
Glorious
Impresionante!!! Gracias por tus enseñanzas, Scott....
I come back to this video every time I do pork joint.
I will try this very soon :) Cheers Scott.
That looked absolutely beautiful. Healthy food be damned!!
that looks amazing, so glad i so glad I subbed. absolutely love all of your vids.
Fantastic :) The love music when cutting the crackling ... he he he.
Vil try this at Christmas
TR
Dear God......A must try. Thank you.
loved the music at money shot moment
Way back in the 1980’s when I was a young housewife, my butcher told me
“pork always tastes best if you burn it a little bit”
he went on to explain he didn’t mean a joint needs to be a black charcoal lump, but just a scorched corner whilst doing the initial sear will greatly improve the flavour.
Yours had that going on in the bottom right corner on your joint. I’m dribbling looking at this.
Looked absolutely delicious!
Dang man... that video made me want to dim the lights and light candles
With you on the caramelised ends, defo the best bit even beats crackling now my teeth are younger than me 😊
I'm trying to trim down a bit mate, and this isn't helping! haha I'd destroy that entire joint by myself chap. Good job as always Scott
+Adams Eats give in to the pig Adam..you know you want too...cheers mate.
I can’t resist pork and crackling
If you are trying to trim down, eat the pork, skip the pint and the bread.
Just invite some veggies round for dinner ,then you get to eat the job lot, and as for dieting ; my old ma used to always say "I'll start tomorrow"
Omuguh it looks like pie crust. Crackling cornbread baby, bring it on!
That looks fantastic!
Hey man im from canada QC love your videos !!!!
Love your vids as always my dude.
I'm not allowed stanley knives after "the Incident". Any other ways to score the pork?
The shoulder is really the most underrated cut of meat around. You can keep your tenderloin I'll take the shoulder.
Awesome mate 👍👍👍
Great mate as always.
Amazing like always
5:58
Oh my god that sound killed me. That is the single most delicious thing I have ever heard.
I got a great tip from Jamie Oliver, you remove the skin and put it on the shelf above the rest of the joint. As it cooks it bastes the joint. this works V well for me, and comes out perfect every time.
Ahhhh man I could smell that !
Top job, just like my Mum used to do it.