Super juicy meat with the perfect crackle is the aim of cooking your pork in the oven. Our Oven Roasted Boneless Pork Leg With Crunchy Crackle recipe will help you achieve great results every time.
During the colder months, we tend to cook our pork in the oven instead of the weber q, and when you need to cook a much bigger roast, it won’t fit in the air fryer.
So I want to share how to get tender and juicy meat and the perfect crackle every time in your oven.
Making sure your oven is cooking correctly.
Before starting this recipe, there is one crucial tip: know what temperature your oven is cooking at, especially if you have an old oven.
It plays a big part when cooking anything in the oven. So to make sure your oven is cooking at the right heat.
To do this, place an oven thermometer or a meat thermometer (making sure the probe is not touching the rack) in your oven. Preheat your oven to 180°C; after 15 minutes, put your thermometer on the centre rack. If it reaches 180°C and stays there, all is good.
However, if it doesn’t reach the correct temperature, slowly adjust and check again after 15 minutes after each adjustment.
How to cook oven roasted boneless pork leg.
You can use vacuum-sealed pork if you are not buying one from the butcher.
- Boneless Leg of Pork
- Table Salt
- Sea Salt
- Olive Oil
Prepare your boneless pork leg.
The night before, pat dry your pork with a paper towel and place it on a plate or tray.
Cover the rind with a light coating of table salt. Doing this helps to draw out moisture from the skin. Then place in the refrigerator overnight uncovered.
Take out the pork in the morning, remove leftover salt with some paper towel, cover with a cloth or tea towel, and place on the counter to allow the meat to come up to room temperature.
It is always better for your meat to be at room temperature before cooking to cook more evenly.
Preheat your oven to 240°C. While you are waiting, you can do the final steps to get the perfect crunchy crackle.
Start by scoring the rind if needed. Then rub a good amount of sea salt into the skin, making sure it gets inside the score makes. Then coat with olive oil, then rub a second light coating of sea salt on top.
Now rub olive oil over the rest of the meat, including underneath.
Tip: use a very low sided baking tray and wire rack for cooking your roast pork, allowing heat to fully circulate over your pork and the rind to crackle much better than in a deep roasting dish.
I use a biscuit baking tray and a cooling rack to cook my pork roast.
If you happen to have a wireless meat thermometer, place the probe in the centre of the meat from the thickest side. If you do not have one, you can use an instant-read one to check the temperature throughout the cook.
I recommend the ink-bird pack that comes with both a wireless and instant-read meat thermometer.
Place on the centre rack at 240°C for 35 to 40 minutes or until the rind crackles, turning the pork around halfway through.
Reduce heat down to 180°C and cook till the internal meat temperature reaches 68°C.
Remove the pork from the oven and allow to rest for 10 minutes before carving.
Cooking times will vary depending on your oven and the size of your pork.
Approximately 30 minutes per 500g, depending on the size of your meat.
What to serve with your pork roast?
Usually, with any roast, it roast potatoes, pumpkin and in some cases even roasted carrots.
But if you are looking to change things up, having a side of potato salad, garden salad or pasta salad with your oven-roasted roast pork is excellent for the warmer months.
Or you can serve with a side of creamy mashed potatoes and steamed vegetables.
And don’t forget the gravy and apple sauce!
Some of our favourite recipes to serve with our roast pork
If you are looking for ideas, these are our go-to recipes to serve with roast pork.
Yummy Air Fryer Roast Potatoes With The Perfect Crunch: If you have an air fryer, this is a great way to make your roasted potatoes, especially when there isn’t enough room in your oven for everything.
Super Crunchy Weber Q Roast Potatoes: However, if you can fit your potatoes in the oven, you can quickly adapt this recipe for oven-roasted instead of weber.
The Ultimate Honey Gravy For Roast Lamb, Chicken and Pork: This is our go-to gravy recipe for all our roast, with a great unique flavour that complements your meat perfectly.
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Oven Roasted Boneless Pork Leg With Crunchy Crackle
- 2.1 kg Boneless Pork Leg
- 1 tbsp Table Salt
- 1 tbsp Sea Salt
- 1 tbsp Olive Oil
The Night Before Prep
- Place the pork on a plate, pat dry with a paper towel and then coat the rind in table salt. Place the pork in the refrigerator uncovered overnight.
The Next Morning
- Remove the pork from the fridge, remove and visible table salt with a paper towel, cover pork with a tea towel and allow the meat to come up to room tempeture before cooking.
Preparing The Rind and Cooking
- Preheat your oven to 240°C. Score the rind if needed with a shape knife.
- Rub a good amount of sea salt over the rind and into the score marks.
- Coat the rind with olive oil and then add a light amount of sea salt over the top to cover anywhere you may have missed.
- Cover the sides and underneath of the meat with olive oil.
- Place a cooling rack on a baking tray, then place the pork on top. If you have a wireless meat probe, place it into the thickest side of the meat so that you can monitor the internal temperature while cooking. Otherwise, you can use an instant-read meat thermometer during cooking time. Refer to the equipment list above for our recommendations.
- Place in the oven on the centre rack for 35 to 40 minutes at 240°C or until the rind had crackled. Turn the pork around halfway through.
- Once the rind has crackled, reduce the oven temperature to 180°C and cook until the internal temperature reaches 68°C. This takes approximately 1 ½ hours depending on the size of your pork.
- Once cooked, remove the pork from the oven and allow to rest for 10 minutes before carving.
Alternatively, you can leave a comment below and let us know how you went.