Is anyone more capable at cooking than I am, able to give me advice on saving this crackling?!

[quirkyquerty]

I've got one hour left on a joint of pork in the oven. It said on the pack 'great for crackling'. It's definitely not hard and crispy crackling yet, and it's been in 1 hour 40 already. Am I missing any tricks to making lovely crispy crackling?

I've never cooked pork shoulder before, I usually stick to what I know which a good roast Chicken.

Thank you in advance if anyone can give advice- the crackling is the best bit!!

Did you salt it?

once the meats done you could always run a knife under the skin and lift it off, then stick it on high to finish crisping.

Yes patted dry and salted it, was that the right thing to do

Take it off the joint, put it in a separate metal roasting tin, and pop it back in the oven!

Best crackling result I’ve had is by cutting it off after cooking. Put on a plate inside ( fatty) side upwards - completely wrap plate on kitchen towel and it in microwave for about 1 min 30 or 2 mins - then take it out - leave it for about 5minx and it will be proper snapping cracking

I always do porl on high first, about 220, until the crackling crackles then lower the temp and add a bottle of cider to the toasting dish to slow cook the rest of the joint.

If it's too late for that as others say take the crackling off, continue cooking the joint at 160 and whack the heat up on the crackling whilst the joint rests. It needs to get quite hot to get really crispy.

Just seen the microwave tip, that sounds good

Does the kitchen roll not get stuck to the fatty side in the microwave?

My friend removes the crackling and puts it in the air fryer.

She said it comes out perfect, although I've never tried it but I imagine it would.

Nope the kitchen paper doesn’t stick! Works really well

Take the crackling off and stick if under the grill.

I cut mine off and finish it off in a hot oven, and toss the spuds in the fat