Braised pork shoulder - crackling?

First christmas cooking for a group, so i'm going for the easy option - pork shoulder. It's just so hard to mess up! I'm considering braising it in cider with carrots & onions, but i'm thinking that it probably won't produce good crackling this way. Normally i cut the skin off & cook it separately to have as a snack, but i'd like it on the table along with the roast for christmas. What're my options? can i still get crackling if i'm cooking in liquid? If i take the skin off, then i'll need to find time to make it - can you make it ahead of time and reheat...??? (surely not) I'm making roast potatoes too, so an option is to pop it on the top shelf along with the roasties & just hope the potatoes get enough heat on the bottom shelf. Thanks! submitted by /u/ipe369 [link] [comments]

First christmas cooking for a group, so i'm going for the easy option - pork shoulder. It's just so hard to mess up!

I'm considering braising it in cider with carrots & onions, but i'm thinking that it probably won't produce good crackling this way. Normally i cut the skin off & cook it separately to have as a snack, but i'd like it on the table along with the roast for christmas.

What're my options? can i still get crackling if i'm cooking in liquid? If i take the skin off, then i'll need to find time to make it - can you make it ahead of time and reheat...??? (surely not)

I'm making roast potatoes too, so an option is to pop it on the top shelf along with the roasties & just hope the potatoes get enough heat on the bottom shelf.

Thanks!

submitted by /u/ipe369
[link] [comments]