How to Make a Perfect Pork Roast for Christmas Day

Take the boneless rolled pork leg out of the vacuum packet.

Pat the skin dry with paper towel.

Transfer the pork leg into a foil tray.

Cover each end of the roast with cling wrap to prevent drying out, leaving the skin exposed.

Place the pork leg in the fridge for 48 hours to dry out the skin.

After 48 hours, set up the Weber kettle barbecue by removing the lid and cooking grate.

Move one charcoal basket over and light the fire lighters.

Fill a charcoal chimney with lump charcoal or briquettes, enough to slightly overfill the two charcoal baskets.

Wait for the charcoal to ash over and become red hot, which takes about 15 minutes.

Once the skin is dried out and hard, pierce the skin all over using a jackard or a sharp knife.

Season the meat side with steak shooter rub, patting it in well.

Lightly coat the skin with olive oil and sprinkle with flaky salt.

Prepare the barbecue by spreading the charcoal evenly and placing a drip tray in.

Preheat the Weber for 5 minutes with the lid on and vents open.

Place the pork roast in the middle of the charcoal baskets and cover with the lid.

Cook the pork roast at 550°F (280°C) for the first part of the cook for about an hour without opening the lid.

After about an hour, check the crackling through the vent holes and cover loosely with foil if it’s getting dark.

Insert a meat probe into the pork roast and cover with the lid again.

Cook until the internal temperature reaches 145°F (63°C), which takes just over 2 hours.

Once the pork roast reaches temperature, remove the foil and the meat probe.

Let the pork roast rest in a tray for about 15 minutes before slicing.

Equipment Needed

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