Crackling garlic and sage pork shoulder

Prep time 20 minutes Cook time 2 hours 30 minutes


  • 2.5kg pork shoulder (bone in)
  • 20g jar garlic
  • ½ teaspoon cracked black pepper
  • 4 sprigs rosemary
  • 10 fresh sage leaves
  • 10g salt
  • 30ml olive oil


  1. 1.
    Score, oil and salt skin of pork. Rub chopped garlic and rosemary sprigs into pork and place fresh sage leaves on top.
  2. 2.
    Refrigerate for 24 hours uncovered to dry skin.

General Information

Customer cooking instructions:

Bake at 180 degrees Celsius for 30 minutes then reduce temp to 150 degrees Celsius and bake for 2.5-3 hours. Rest before carving.

Infused pork shoulder cooked

Thanks to Graham Martin from The Extreme Butcher, Perth WA for the development of this recipe.