Go Back

Moist and Crispy Oven-Roasted Pork

An elegant roast that’s super tender and moist with crispy, crackling skin. It’s an inexpensive alternative to lechon that is equally delicious and a perfect centerpiece to any celebration.
Prep Time15 mins
Cook Time5 hrs 26 mins
Course: Main Course
Cuisine: Filipino
Author: Pam from PinoyBites


  • 1 whole pork shoulder bone-in ( about 8 lbs)
  • 2 teaspoons sea salt to rub on the skin

Dry Rub (for bottom and sides of meat):

  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Dipping Sauce:

  • ½ cup vinegar
  • 2 tablespoons soy sauce
  • 2 cloves garlic chopped
  • 1 small onion chopped
  • 2 thai chilies or ½ teaspoon chili flakes

Equipments needed:

  • Cookie sheet with sides
  • Baking rack
  • Aluminum foil

Here's How:

  • Using a sharp knife, cut slits on the skin of the meat (1 cm intervals) until it reaches the fat. Be careful not to include the lean parts of the meat. Pat the skin dry with paper towels. Sprinkle and massage 2 teaspoons of salt all over the skin, including the crevices from the cuts.
  • Combine the ingredients for the dry rub and massage it to the lean parts of the pork (bottom and sides).
  • Preheat the oven to 425F. Position the oven rack on the 2nd slot from the bottom. Line a cookie sheet with aluminum foil (for easier clean up) then place the baking rack on top. Position the meat (skin side up) on top. Once the oven is preheated, place it inside the oven and roast for 20 minutes.
  • Without opening the oven door, lower the heat to 325F and continue baking for 5 hours. Baste the roast using the oil drippings (or just use cooking oil) every 30 minutes on the last 2 hours of baking.
  • Increase the heat to 400F and continue roasting for 10 minutes or until the skin is golden, blistered and you’ll hear crackling sounds. It will be very crispy when tapped.
  • Remove the roast from the oven and let rest for 15 minutes before carving. Serve with soy-vinegar-garlic dipping sauce, Mang Tomas sauce or atchara (pickled papaya).


* Leftovers, if any, can be warmed in the oven or fried for a few minutes. You can also use it in fried rice, to make sisig or as a sandwich filling.