Slowly-Roasted Pork Loin with the Cracklin’

The secret to this recipe is to become friends with your local butcher or pig farmer. They will be able to get pretty much any cut of pork you want if you ask kindly. Time is your friend with this recipe. Let the pork “sit on the salt”, as we say in professional kitchens, which just means seasoning it for a while. In this case, letting the pork roast sit on the salt will draw moisture out from the pork skin and thus allow the skin to become crispier when cooked.

Pork Rub

Prep Time: 5 minutes


  • 2 tablespoons whole cumin seed
  • 2 tablespoons whole coriander seed
  • 2 tablespoons whole star anise
  • 6 tablespoons coarse sea salt

Step by Step

  1. Toast the cumin, coriander and star anise in a small sauté pan over low heat until fragrant
  2. Let cool for one minute
  3. Using a spice grinder, grind spices into a fine powder
  4. Mix the spices with coarse sea salt

Pork Roast with the Cracklin’

Prep Time:

  • 1 day of seasoning
  • 2 hours of resting at room temperature (before cooking)

Cook Time:

  • 20 to 25 minutes per pound, depending on your desired doneness of pork (approximately 1 hour total, or until internal temperature reaches 120F degrees)
  • 35 minutes of resting (before carving)

Preheated Oven:

  • 425F for 30 minutes (oven searing)
  • 350F for 25 minutes (cooking)
  • 425F for 10 minutes (browning)


  • 3 lbs. center-cut pork loin (bone-in, skin on)
  • ¼ cup pork rub
  • ¼ cup olive oil

Step by Step

Day 1: Score & Rub the Pork Roast

  1. Cut 1/8 inch score marks into the pork skin using the tip of a sharp knife
  2. Combine the pork rub with olive oil to make a loose paste
  3. Smear the pork rub paste all over the pork skin and meat, ensuring that it gets into the cracks of the score marks
  4. Place the pork roast on a suitably large plate and refrigerate overnight

Day 2: Roasting the Pork

Temper the Pork

  1. Remove pork roast from the refrigerator and let temper to room temperature for two hours

Farm2ChefsTable Tip: Tempering allows the meat to come to a more even temperature, which allows the pork to cook more evenly. Doing so prevents the meat from being overcooked on the outside and undercooked on the inside.

Oven Sear the Pork

  1. Place the pork roast on a heavy-gauge roasting pan. The pork bone will act as the roasting rack. (If you are doing this recipe with a boneless pork roast, a roasting rack is suggested.)
  2. Be sure the oven has reached 425F degrees
  3. Cook the pork roast for 30 minutes

Farm2ChefsTable Tip: Oven searing is ideal for a larger roast of meat to get it instantly golden brown and crispy.

Slow Cook the Pork

  1. Reduce oven temperature to 350F degrees after oven searing and continue cooking the pork roast for 25 minutes, or until the internal temperature reaches 120F degrees. The pork roast will continue to “carry over cook” another 20 degrees after coming out of the oven before carving

Final Oven Sear

  1. Remove the pork from the oven and set aside while preheated oven reaches 425F degrees
  2. Next, cook pork for 10 more minutes to oven sear again and get the skin ultra crispy

Rest & Carve

  1. Once the skin is crackling and the pork has reached an internal temperature of 120F degrees, remove it from the oven and place on a large plate to rest
  2. Allow pork to rest for 35 minutes before carving
  3. Carve the pork loin off the bone, and slice to your desired thickness. I like to do finger-width slices
  4. Enjoy!