Christmas slow cooked PORK & CRACKLING | How to cook roast recipe
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- Опубликовано: 2 окт 2024
- #originalnakedchef
Slow Cooked Pork recipe. Perfect for Thanksgiving, Christmas or when you want something special. Delicious and very tender. Step by step instructions and easy to follow.
Enjoy!
OriginalNakedChef 
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After 5 years of you putting this on RUclips ive found it and tried it. I wasted 5 years. This is fabulous and is the best pork ive ever tried. Thank you for sharing this all those years ago
Dude your voice is the best, much love from the states
Wow, thank you!
I agree...a little bit wooo, a little bit waaay. Nice video mate 😊
So Christmas has come and gone and I made this according to Mr. Chef's directions here, and it came out EXACTLY as he describes. Look, feel, taste, everything, including the crispy cracklings. It was a massive hit with the family, it was delicious, and I'll be enjoying the leftovers for awhile yet. So easy to make, such absolutely stellar results. 5 stars and 2 thumbs up. Brilliant. Thanks again.
I tried this honey mustard glaze on a pork roast I made last night. It was pretty awesome. I brined the pork for about 11 hours before putting it in the oven too. Covered it with foil and cooked it at 275-300 degrees F for about 6-7 hours. One of the most moist and tender roasts I've ever had. It fell apart when I took it out of the roasting pan.
KillTheMethod n
Crackling + mash and a sniff of gravy is like getting your first ever bike and learning how to do a wheelie in front of your mates. Great video chef thanks for sharing.
Wow that looks absolutly sensational!
I have never thought of putting my pork on veggies, will give it a try next time~ Yummy! Thank you!
Preheat the oven to 425 degrees F.
In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Going to make it tomorrow. It looks delicious.
Almost made mine last night in a boring crock pot...so happy I watched this first.. Off to the kitchen I go!
That looks really 😋 yummy, Im going to try it. Thank you for sharing your skills with us.
My pleasure 😊
Followed it. Perfect .. thank you
oh my God,makes me so hungry now,oh i want that crackling soooo yummy!!!!
That crackling sound when you were having the crunchy part... geez, I literally groaned with envy haha. Definitely doing this for Christmas. Thanks for posting it!
Hahaha!!!
@@jocelynrichmond7215 I've made it twice since I saw this and it's exactly as good as he describes here. I was telling my son who was over for the holidays when I made it -- you pull it out, it looks great, let's eat! NO! It's not ready. An hour later you pull it out, it looks great, let's eat! NO! It's not ready. Over and over till FINALLY it's ready. The ultimate tease. But OMG it's worth the wait.
@@darioinfini Hahaha!! Well, you've convinced me! Now, to find that cut of meat here in my area will be a test of patience and luck. Unfortunately, we don't have many storefront butchers like in the EU and other countries. Sadly, here in the US, most cuts of meat are already processed and packaged to sell at grocery stores but I'm up for the challenge.
@@jocelynrichmond7215 Actually I just bought a prepackaged grocery store cut of pork and it was fantastic. TWICE. Not disappointed. Cook exactly as he says. You will not regret it.
@@darioinfini Thanks, Dario! Now I'm really inspired! Does sound excellent for holiday family gatherings. Will definitely be on my menu this Thanksgiving.
Love this recipe, just what I was looking for, Thankyou 💯
My pleasure 😊
Roast pork, Yorkshire pudding & gravy - Reminds me of home & family passed away. Cheers & thanks for upload. 2020.
Sorry to hear that. Hope you have a good Christmas and thanks for dropping in!
Yes, indeed, Original Naked Chef! I'm so on the clear-cut instructions for this simply delicious meal that I know I can do. Tasting the meal that's waiting for me right now and feeling great. Thank you!
You are without a doubt using the best product on the face of the earth ( an Orchard hog). looks Amazing.
I can tell you that it's really good recipe , beautiful for Christmas season
Thanks a lot and Merry Christmas to you!
just made the pork roast and my family loved it so much so many thank you so much so delicious moist and that crackle oh man it was wonderful thank you so much. I've got really great mom's Rebecca from Channelview, Texas
Nice work, NakedChef !! Now, nothing wrong with a slurp of white wine or sherry instead of just water in the bottom of your roasting tray! Some herbs could go in too..? I will try your recipe and give you a full report. Thank you & Bless !
You my friend are AMAZING!! Im literally salivating over here!!:)
Well done. I'm slow cooking a pork butt. Super low heat in cider for 18 hours. I'm really wishing I did a bake for that yummy cracklin. It looks so lovely! Cheers.
Who applies olive oil to meat WITH A TISSUE?!!! Bless him!
The best video ever N' Recipe is very good I will try it ,,, thank you very much for sharing with us ;-) Happy Holidays ;-) for you and your family.
Brilliant love it
Great job .. Tanks ..
you make me hungry just by the way you eat grrrrrrr lol
It's beautiful and a great video, but in the beginning the chef said this was a pork shoulder. Folks, a pork shoulder is on the front leg, this is a rib roast with the loin attached, (pork chops), shoulder doesn't have ribs. LOL This is from the back of the pig. It's a beautiful cut and better than a shoulder if cooked correctly like here, but you won't find this roast in an average market.
I think I made mention of this one before.. I just got a few pork shoulders and came here to get your recipe.. Yum.. So as I am sitting here,, one of the pork shoulders is in the oven... Can't wait to try it this evening for dinner..
Great video!
Mine was perfect, thanks
Great to hear!
A great result mate.
My mouth is watering watching this. Can't wait to give it a go!
Looks interesting
I am genuinely surprised that no one have cooked it yet and report their review on RUclips...come on, mates! I want some review! It looks great!
Made this yesterday and it was delicious!
The food looks very good, but it is not food for Christmas.....At Christmas dinner should be a fish -in Latin El PES (like 'pescado'-abbreviated from of the word, still used in Spanish today)....The reason is, that in old Rome, when Christians were persecuted for almost 400 years, to identify themselves to others on street in public etc, they used the picture of the fish (PES), because it was and still is an abbreviation of "Poder Eternal del Senior , which in English is Eternal Power of the Lord......and Christmas is Lord's birthday!. I am not a religious person, but I like to do things right and with logic, hence pork or anything else, but fish, should not be on Christmas dinner table.....But that is only my opinion...
Enjoyed the video... thanks for sharing! I like to baste with apple juice instead of water. It gives it an extra level of autumn flavor. Great looking gravy too, btw!
BRILLIANT IDEA! I HAVE TO TRY THAT THIS YEAR.
THANKS A BUNCH!
Thank You it looks easy for someone like me. Love the accent.
Thanks for this great video. Would the oven temp for fan forced be 200 for crackling and 150 for the slow roasting?
how does the inspection ink stamp taste? let me guess?? rustic presentation?
Killing me! Just killing me!! Adam, where's my invite and plane ticket?! You can't cook food this delicious looking and not invite your fans!
5 hours cooking jesus will you look at the time now ?It's high noon!--Mccree
Put a 10lb pork shoulder butt in the fridge marinating in the sauce so I can cook it low and slow tomorrow and then finish it off at 500° for 20 minutes to get the cracklin finished off. I use pineapple juice instead of water to add to the bottom of the pan and then cover with aluminum foil. This is the best butt for any dinner.
Wow, that looks amazing!! Thanks so much for sharing!!
Nice one brother!!!😂😂
Thanks 😅
Eating that food with the camera rolling?! That's just cruel! How could you?!🥺🤣🤣🤣. Stella
Good day mate.
(WHAT ) happened to the appeal sauce .
?????????.
You should of made the appeal sauce and throwaway the mashed potatoes .
My tummy is rumbling lol , making this for tea tonight can't wait , love all your videos thank you so much 😋Amanda xx
Looks just like what we had in New Zealand....can't wait to make it!
This chap really likes his own cooking. I imagine him sat in a room farting and enjoying the smell.
just finished dinner, and this video made me hungry again. Gonna buy that pork shoulder tomorrow. Nice vid!
One eternity later you end up with an admittedly nice piece of meat.
Okay I'm trying your recipe...better work or else 😎...buster
Brine is the way to go with all pork. If a person doesn't brine pork for two days before they cook it, I have to wonder what the hell they think they're doing? I guarantee this pork in this video doesn't taste anywhere near as good as a brined pork shoulder. I'm talking about the liquid brine. Cut the shoulder open, throw it in a brine of salt, brown sugar, kikkoman teriyaki sauce, garlic, pineapple juice. Let it sit for two days. Tie it up and bake it on 250 until the internal temp is 175 to 180 and it will be so good people will be fighting for pieces. Seriously, I've seen people eat this stuff like it's their job.
LGZEE it's obvious you've never been to Louisiana where we don't brine pork before roasting it.
stonecrazy3
I'm just kidding. I've done it both ways. Just did one without brine yesterday and it was great. Had to do it in the oven, but it was still perfect.
You're spot on with regards to the 250 degrees Fahrenheit. The cardinal sin in cooking is too high a temperature for meat. I've seen people use 350 to 400 for this cut of pork. I cooked a picnic ham, 5 lbs., bone-in, at 275 for 3 hours. Came out moist. But I plan on brining mine for next time.
LGZEE I’ll brine a real lean cut like a loin but shoulders have more than enough marbled in fat to keep them juicy and tender.
LGZE
Oh ya I can remember eating that great pork and the cracklin! but that was years ago and now I don't even think about touching that.
Well I think about it but that is as far as it goes LOL. when you get up in the senior years and had a couple medical scares you have to back off that stuff.
Thanks chef for bringing the memories back.
Only a fool spends 5 hours cooking. Cook the meat in the microwave for 10-15 minutes then put it in oven for 30-40 minutes to crisp it
You are so wrong for that, lol...eating in front of us like that. Looks so dag gone goodddd.
I just wanted to say hi make sure the cook this at least once a year. I don’t use a shoulder roast are use a picnic roast which is some of the cheapest pork roast you can get and this makes it taste like heaven.
That's great. Merry Christmas to you!
I have my pork in the oven now...1 hour to go before I take the foil off...crackling is soft...so not happy...will update you on it
😛😛
Thank you for posting your recipes sir! We enjoy each and every single one....the Rack of Lamb is our favorite!
Can you share a recipe for Wild Duck/Goose? We are waterfowl hunters and are always wanting to try something new!
Outstanding video mate! Love the cracklings and mash!! Great job!
We’ve missed you chef.... where have you been ??
looks yummy can't wait to try this out
Crackling pork and mashed is like an organism.
Think you mean an orgasm !
just delicious!! thanks chef.
170 C is a lower temp????
My dad used to make pork cracklings when I was small.
So delicious!💙
Cant beet a nice piece of crackling!
Happy Christmas to you!
You talk to much!! Just get to the point!
looks extremely Delicious !
What was the weight of this pork?
I’m making this again, it’s the best
That is the best I have seen. I have to try it. Time to cook it right paid off with a simply beautiful product. Mouth watering....
Songkuro tupusku dika ilih..nga...huu
i heard if boil a kettle of water first pour over the pork skin then add you pepper and salt then rub in that makes a better crackle ????
Charming presentation ! Just bought this roast so I thought that I would see what you had to say. Thanks, I'm well prepared now to knock my family's socks off with "my" great cooking lol
Duh! Gee! I forgot to say I was using a Confection oven. NOW !! Duh! Gee! I forgot to say I was using a Confection oven.
Thank you very much
where is this when i go over to the u.k.? i only eat fish and chips cause everything else sorta stinks..
spending a total of 6 hrs just for meat is a waste of time. you must have a lot of time on your hands
follow up to below comment...I had to crank the heat up to 450 degrees for the pork to cook otherwise we'd still be waiting...not the best recipe and the veg had trouble cooking...and no theres nothing wrong with my cooker...its new
yes same here.get oven megga hot,pour 1 pint boiling water over pork this will tighten up crackling dab dry with kitchen roll. and rub with salt then 15 mins in hot oven then turn heat down if it looks like it going to burn cover with tin foil
I was always taught to get good crackling you had to keep the fat dry, smother with salt and cook at high temp
bowler8 Roasting pork is not complicated. You roast until done.
yes I do know that
+Raging Butterfly iooi
Of course make sure you yak with the oven door wide open so that all the heat escapes.
Was heckling at the food all way through this. Delish
Looks great
Hi, I got one question, your oven is with or without the fan on? Regards
psst, not a shoulder...
Thanks for sharing the video i will cook that bad boy tomarrow.
There's nothing left of this meat just pulled pork
Yummy 😋
Lovely, well done. (I don't mean well done as in over frying a steak. I mean well done as regards your talent and the final outcome)
Awesome, thank you!
Great looking recipe but your oven is a convection oven. Would the temps and times be the same for a regular (electric) oven?
Kau nangis kah ani...
5 to 6 hours on that small roast is overkill. It's dead already
Do you understand the term slow-cooked? And that's why you add water and cover it with foil, something that keeps the meat hydrated and something you wont do for a normal 3 hour roast.
Be quiet. I have awards for barbecue so I know how to roast meats. He DID NOT SLOW ROAST this meat. If you can listen he cooked it on full heat, and it's too small to cook it for 3 hours on full blast.
EH CBunny
I am gona ask you again : Do you understand what slow cooking means?
Barbecue and Roast are not the same,BBQ happens on open flame, roasting happens primarily by convection, something you learn in cooking school on the first day.
So i ask you again : Do you know anything about what you are talking about?
sushanalone SCRAM troll, you don't know the meaning because I have already stated one of the conditions for SLOW COOKING.
Apparently it wasn't the overkill as stated. This can be seen by simply looking at the end product. Soooo...
Sold!!
All your videos leave me hungry, this one more so than most, We are having Pork for dinner tomorrow, all thanks to your video :)
Great video... I will be making this...
how long do you cook this for 2;00 hours at 220c
looks amazing as always