Ingredients
2lb pork crackle roast with fat cap skorred
1 ½ tsp kosher salt
3 tsp Jake’s Original Seasoning
1 tbsp extra-virgin olive oil
Instructions
- Preheat the oven to 325F.
- Mix together the kosher salt and Jake’s Original Seasoning.
- Pat the pork roast dry with a paper towel.
- Make sure the pork roast’s crackling is scored – if not, use a sharp knife to score it, about a ½ inch deep.
- Place the pork roast in the cast iron pan or baking dish. Sprinkle 3 ½ tsp of the salt-Jakes mixture over the bottom and sides of the pork roast (don’t season the fat cap yet). Use your hands to rub the spice mixture into the sides and bottom of the roast.
- Place the pork fat cap side up and brush the fat cap with the olive oil. Sprinkle the rest of the salt-Jakes mixture over top of the fat cap.
- Roast for 45 minutes or until the pork is about 120F in the middle. Then increase the heat to 425F. Cook until the pork reaches 145-150F and the cracking on top is golden brown and crispy, about 20-30 more minutes, keep a close eye on the skin to make sure it doesn’t burn.
- Transfer the pork to a cutting board and tent loosely with foil for 20 minutes. Then, slice and serve.
TIPS
- Make sure the pork roast’s crackling is scored - if not, use a sharp knife to score it, about a ½ inch deep.
