Crackling Roast Pork with Beans, Rosemary & Artichokes

Name: Crackling Roast Pork with Beans, Rosemary & Artichokes
Prep time: 30 min
Cook time: 255 min
Total time: 1215 min
Yield: 24
Cuisine: European
Ingredients: 2.2 kg boneless pork shoulder; 1½ tbsp sea salt flakes; 1 tbsp fennel seeds; ½ tsp chilli flakes; 1 large lemon, zested and juiced; 4 large banana shallots, halved; 300 ml dry white wine; 800 g canned cannellini beans, drained with liquid reserved; 3 large fresh rosemary sprigs; 400 g canned artichoke hearts, halved; 1 cube low-salt chicken stock cube; olive oil, for drizzling; wilted greens, to serve

Recipe GLPR455bbe225bd654

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European

Main Course

1215 min

417 cal

Servings: 24

Oven

A showstopping Mediterranean-inspired roast featuring a succulent boneless pork shoulder with crispy, crackled skin, served alongside creamy cannellini beans, tender artichokes, and fresh rosemary. Tender shallots caramelize in white wine during roasting, infusing the meat with subtle sweetness. The beans simmer in the rich pan juices with stock and herbs until deeply flavored. Carved and plated with wilted greens, finished with bright lemon juice and olive oil drizzle.

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Ingredients

2.2 kg boneless pork shoulder

1½ tbsp sea salt flakes

1 tbsp fennel seeds

½ tsp chilli flakes

1 large lemon, zested and juiced

4 large banana shallots, halved

300 ml dry white wine

800 g canned cannellini beans, drained with liquid reserved

3 large fresh rosemary sprigs

400 g canned artichoke hearts, halved

1 cube low-salt chicken stock cube

olive oil, for drizzling

wilted greens, to serve

Directions

The night before cooking, use a sharp knife to score the skin of the pork shoulder in a crosshatch pattern, being careful not to cut into the meat. In a small bowl, combine the sea salt flakes, fennel seeds, chilli flakes, and lemon zest. Using your hands, rub this spice mixture evenly over the entire pork, working it into the scored cuts. Place the pork in a large roasting tin, cover with foil or plastic wrap, and refrigerate overnight to allow the flavors to penetrate and dry the skin.
On the day of cooking, remove the pork from the refrigerator 1 hour before roasting to allow it to come to room temperature. Preheat the oven to its highest setting (typically 220°C/200°C fan/gas 9) for 30 minutes. Place the pork in the roasting tin and roast for 20 minutes until the skin begins to blister and crisp.
After 20 minutes, add the halved banana shallots around the pork and pour in the white wine. Reduce the oven temperature to 180°C/160°C fan/gas 4 and continue roasting for 2 hours, allowing the meat to cook gently and the shallots to caramelize in the wine.
Carefully pour the cooking liquid from the roasting tin into a saucepan, leaving the pork and shallots in the tin. Increase the oven temperature back to its highest setting and roast the pork for a further 30 minutes until the skin is fully crackled and golden brown. If you prefer the pork with a gentle blush of pink in the center, continue cooking for an additional 5 minutes, monitoring closely as the skin can burn. The internal temperature should reach 165°F. Remove from the oven and let the pork rest, covered loosely with foil, for 30 minutes.
While the pork rests, add the drained cannellini beans with their reserved liquid to the saucepan containing the roasting juices. Stir in the fresh rosemary sprigs and halved artichoke hearts. Crumble the stock cube directly into the mixture and bring to a gentle simmer. Simmer uncovered for 15 minutes, stirring occasionally, until the beans are heated through and the flavors have melded.
Carve the rested pork into slices and arrange on a serving platter. Serve with the bean and artichoke mixture spooned alongside, and fresh wilted greens on the side. Finish with a squeeze of fresh lemon juice and a drizzle of olive oil.

Comments

Grocery List Plus Editorial Staff4.75

This is a genuine crowd-feeder at 24 servings with ingredients that stock every Charlotte grocery chain without a special trip: pork shoulder, cannellini beans, and fresh rosemary are standard at Harris Teeter, Food Lion, Publix, Walmart, and ALDI. The cost per serving lands well under $3 because the backbone is an inexpensive pork shoulder and dried or canned beans. The stated 1215 minutes (over 20 hours) appears to reflect actual low-and-slow cooking time, which is honest for a crackling roast and works if you plan ahead or split it across two days. The only caveat is that this is a same-night or next-day dish—the crackling won't rewarm properly—and it demands the oven commitment for an extended period, though it requires minimal active attention once started.