How to Make Roast Pork with PERFECT Crackling – Crispy & Juicy Every Time

pork loin

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

apple cider vinegar

🥗Healthier: white wine vinegar

💰Cheaper: regular vinegar

White wine vinegar is a good substitute for flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

Dry the pork skin with paper towel after removing it from the packet.

Prick holes all over the pork skin using a knife or a jackard, going a couple of millimeters deep.

Cover the meat side of the pork with cling wrap, leaving the skin exposed, and refrigerate for 2 to 4 days to dry out the skin.

After 48 hours, remove the pork from the cling wrap and season the meat side with steak seasoning.

Rub olive oil all over the skin of the pork and sprinkle generously with sea salt.

Let the pork sit for 10 to 15 minutes while preparing the barbecue.

Prepare the kettle-style barbecue by lighting briquettes and letting them burn until ashed over and red hot, about 10 to 15 minutes.

Preheat the barbecue to around 230 to 260°C (450 to 500°F).

Place the pork roast in the center of the barbecue between the charcoal baskets and close the lid.

Cook the pork for approximately 45 to 60 minutes per kilo, monitoring the internal temperature aiming for just below 63°C (145°F).

After 30 to 45 minutes, check the crackling; if it's burning, loosely cover it with foil.

Microwave baby Castel potatoes for 5 to 8 minutes until soft enough to squish down.

Squish the cooked potatoes down with a spatula and coat them with olive oil, salt, pepper, garlic, and rosemary.

Place the smashed potatoes in a tray and add them to the barbecue with the pork roast after about 30 minutes of cooking.

Cook the potatoes for around 45 minutes, flipping halfway through, until crispy.

After about 1 hour and 15 minutes, check the pork; it should be around 63°C (145°F).

Remove the pork from the barbecue and let it rest for 20 minutes, tented with foil but leaving the crackling exposed.

After 45 minutes, check the potatoes; they should be crispy and ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: