Cooking Instructions – Gooralie Free Range Pork Scotch Roast

Preparation:

Remove your roast from the packaging and pat it dry thoroughly with paper towel.

For the best crackling, place the roast uncovered in the fridge for 1 hour — or ideally overnight — to allow the rind to dry completely.

Creating Perfect Crackling

Option 1 – Hot Water Method:

1. Place your pork on a wire rack in the sink.

2. Pour a jug of boiling water evenly over the rind — this helps open up the skin and start the crackling process.

3. Pat dry immediately and thoroughly with paper towel.

4. Rub the roast all over with 1 tablespoon vegetable oil and ½ tablespoon sea salt (add more if you love salty crackling), ensuring the mixture gets right into the scored lines.

Option 2 – Dry Method:

1. Skip the boiling water step and simply pat the roast dry with paper towel.

2. Rub with 1 tablespoon vegetable oil and ½ tablespoon sea salt, working it well into the scores.

Roasting:

1. Place the roast on a wire rack inside a baking tray.

2. Roast at 240°C (or up to 250°C conventional) for around 30–35 minutes, or until the rind is crisp and blistered.

3. Reduce the temperature to 160°C and continue roasting for 40–45 minutes per kg, depending on your preferred level of doneness.

4. Once cooked, rest the roast for 10–15 minutes before slicing — this allows the juices to redistribute and ensures tender, juicy meat.

Pro tip: For extra-crispy crackling, finish under a hot grill for 2–3 minutes — but watch it closely!