Scoring pork shoulder is a technique used to help achieve incredibly crispy crackling when roasting pork. It involves using a sharp knife to cut slits into the skin and fat cap of the pork shoulder before cooking. When done properly scoring allows moisture under the skin to render out and the fat to bubble up resulting in pork crackling with a perfect balance of crispy crunchy bits and air pockets.
While scoring is not absolutely necessary to get good crackling, it can take your roast pork to the next level. Here is a complete guide on how to score pork shoulder to help you make restaurant-quality crispy pork crackling at home.
Why Score Pork Shoulder?
Scoring a pork shoulder simply means cutting slashes partway through the skin and fat cap before roasting, There are a few benefits to scoring
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It allows moisture and fat to render out from under the skin rather than puffing it up. This promotes even crisping.
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It gives the fat a place to bubble up through and puff out through the cuts.
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It prevents the skin from curling up or shrinking down over the meat which can happen with an intact skin.
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It assists with seasoning penetration directly onto the meat rather than just the skin layer.
Properly scored skin results in more defined crackling with crispy ridges and valleys along with air pockets. Without scoring, you tend to get a more papery, flat sheet of crackling.
What You’ll Need
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Pork shoulder with skin on – look for a thick, even fat cap
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Very sharp knife – a thin boning knife works best
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Cutting board
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Mallet (optional) – helps open slits
How to Score Pork Shoulder
Follow these simple steps for perfectly scored crispy pork crackling:
1. Pat the Skin Dry
- Thoroughly pat the entire pork shoulder dry with paper towels. Work to remove any moisture on the skin’s surface before scoring.
2. Make Parallel Cuts
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Place pork skin-side up on a cutting board. Hold skin taut.
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Starting on one side, make parallel vertical cuts into the skin and fat about 1⁄8-1⁄4 inch deep.
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Space the cuts about 1⁄2 inch apart. Be sure to cut through the fat layer but not into the meat.
3. Make Perpendicular Cuts
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Now make similar cuts perpendicular to the first set, creating a diamond pattern.
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Again, slices should be about 1⁄8-1⁄4 inch deep through the fat cap but not into meat.
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Cuts should make uniform diamonds over the entire skin surface.
4. Open Slits with a Mallet (Optional)
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For really prominent ridge and valley crackling, go over the scored skin with a meat mallet.
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Gently tap along the cuts to open them up slightly. This helps fat bubble up.
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Take care not to tear the skin or pound too hard. Just a light tapping.
5. Dry and Roast as Usual
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Make sure scored skin is very dry before roasting.
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Season and roast the pork shoulder as your recipe directs.
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The slits will allow fat and moisture to render out while cooking.
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This promotes crispy, crackly bits with air pockets rather than a solid sheet.
Scoring Tips
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Use a very sharp, thin blade for clean precise cuts. A 6-inch boning knife is ideal.
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Cut slits perpendicular to each other to create diamond shaped scores rather than parallel slices.
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Resist the urge to score too deep. 1⁄8 inch is deep enough to allow fat bubbles to rise up.
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If unsure, start shallow and add deeper cuts until just hitting fat layer. Never cut into meat.
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Dry skin thoroughly before & after scoring. Moisture is the enemy of good crackling.
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Use a mallet to gently open slits more if desired, but don’t tear skin.
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Score in a well-ventilated area – sharp knives and pork fat are a slippery combination!
Scoring Mistakes to Avoid
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Cutting into the meat allows juices to seep out and compromise crackling.
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Scoring too deep can prevent fat from puffing up properly.
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Not drying thoroughly before & after can result in soggy skin.
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Jagged, uneven cuts make fat and skin rupture in spots, affecting even crisping.
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Letting moisture get into scored slits will also impede proper rendering and crisping.
When done correctly, scoring your pork shoulder can help take your crackling from good to incredible. The crispy ridges and indentations give great texture and the separation allows for perfect air pockets. Follow the techniques above, take it slow, and use a very sharp knife for gorgeous golden brown crackling every time.
Video Guide to Scoring Pork Shoulder
Here is a helpful 90 second video that demonstrates the simple process of scoring pork skin step-by-step:
Frequently Asked Questions About Scoring Pork Shoulder
What is the point of scoring pork skin?
Scoring allows moisture and fat to render from the skin and creates channels for bubbling and crisping resulting in more refined crackling with crispy ridges.
Do you have to score pork skin for crackling?
Scoring is not mandatory but can help achieve restaurant-quality, highly textured crackling. You can get decent crackling without scoring but it won’t have as many defined air pockets.
How deep should you score pork shoulder?
Cuts should be about 1⁄8-1⁄4 inch deep, just penetrating the fat layer fully but not cutting into the meat below.
What does scoring the pork shoulder do?
It allows moisture under the skin to evaporate, making the skin dry and crispy. It also permits fat to bubble up through the slits.
How far apart should scoring cuts be on pork?
Aim for uniform scoring cuts about 1⁄2 inch apart. The diamond pattern should cover the entire skin surface evenly.
What does it mean to score meat?
Scoring involves using a sharp knife to make very shallow slits partially through the skin and fat layers of meat. It helps promote even cooking and renders fat.
Can you score pork skin too deep?
Yes, cutting too deep into the meat rather than just the fat layer can lead to lose of moisture, uneven cooking, and compromised crackling.
What happens if you score pork skin too deep?
Deep cuts into the meat will allow juices to release onto the skin surface during cooking which can cause the skin to bubble and blister rather than crisping.
Scoring pork shoulder may seem intimidating but is actually quite simple. With the right technique, a very sharp knife, and avoiding common mistakes like cutting into meat, you can achieve picture-perfect, crisp, refined crackling every time. While not mandatory, properly scoring pork can help ensure moist, juicy meat beneath deliciously crispy, crunchy, textured skin.