In this video i’m going to show you how to cook a pork roast with perfect crackling. This method can be used in similar style BBQ’s or even the oven too!
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I’ll be showing you step by step how to make the perfect pork roast with crispy crackling and duck fat roast potatoes to go with it.
This is the perfect Sunday roast, tender juicy roast pork, with crispy and crunchy crackling. Pair that with some duck fat roast potatoes that are crispy on the outside but soft and fluffy in the middle…. You have an amazing dish for any occasion.
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Hey everyone!
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lovely looking pork..during ur cook..do u adjust the vents through out the cook..or do u leave them opened the time ?
Great video! But I’m confused at the internal temperature of 63! I got mine to 73 and it was medium. Yours should have been bleeding but looked well cooked? Is this because it was rested? Or because it was the outside?
Learnt on 47cm bullet smoker never did any direct or indirect cooking on it just low n slow, gave it away brought a pellet smoker so easy to use m, recently i just picked up a 67cm Weber kettle followed this video, turned out perfect cheers 👍
How long do the spuds need in the Weber mate ? I have a 2kg pork
Good job stockin ya fridge👌👌👌
Is the roast brought to room temperature before cooking or straight from the fridge?
Came out perfectly
Does this same method also apply to Pork Shoulder and Leg?
Looks fantastic 👌
Any time I put vegetables under my pork roasts they end up submerged under more than an inch of pure liquid fat. Kinda gross. Dont know why?
Gonna give this one a go this weekend
I’ve followed a lot of your recipes and they never disappoint …. My go to channel for BBQ
Would a bit of apple wood be beneficial or being a hot cook would it be too over powering?
So I tried this with a 2kg pork. After 2 hours the pork was perfect….crispy skin and moist meat. The potatoes though were subject to fat dripping off the pork above and so were drowned a bit. Still very nice but not the crunch i wanted. I also need to find a way of salting the skin without making the surrounding meat too salty. The foil method just isn't precise enough for the loin that I used. Maybe I just need to not salt to the edge of the skin.
one of my favourite ecipes and methods. even in winter. I put a hunk of apple wood 🪵 in with the pork.
Looks great. I assume with a 2kg pork I would put the spuds in after an hour?
Disappointed, where is the gravy? No one ever cares about the gravy 🙁
Hey mate, I've watched this (and your other vids) dozens of times, but only just cooked this one up on the Weber tonight. Best pork crackle I've ever done, crunchy but not hard and it came up looking perfect just like yours. Thanks heaps for the Channel, I've only had my Weber for about 6 months and absolutely loving it thanks to your tips!
loved the video did you have to add extra coals during the cook ?
I just tried this today with a nice 1kg pork loin. Took just over an hour with this method and it was the best pork I’ve ever had. Didn’t have crackling but it had rendered so much it was very chewy and tasty. Fantastic and so easy to do. Thank you so much. I must find one for the perfect roast beef now. 😀
hey mate, can i leave the pork uncovered in the fridge for 48 hours, rather than 24 hours?
My favourite meat to chuck in the Weber.
I do mine slightly different(only salt 2hours before cooking and score the skin instead of stabbing) but always comes out beautiful
I am currently heating my Weber Fire Kettle & am definitely doing the potatoes in duck fat- I lost my amazing Brother in Law in 2015 & he taught me how to use Weber Fire but I went into denial & have not used it as mush as I should- NOW IT IS OUT OF RETIREMENT- Thanks Heaps Mate. Cheers Denise- Brisbane
Just a hint bud, don’t cook the potatoes that much and toss them till the fluffy bits on the outside rough up
Roughed up potato surface gives more crunch
Im in the uk and yesterday it was a tropical 4c. I made this and it was delicious as you said! Only thing that didn’t quite turn out right were the potatoes but they were still very good. I imagine the lack of crunch was down to the weather conditions, it was blowing a gale and sheeting it down. Thanks for the recipe!
One thing I didn't understand: At first all the vents were open to heat the kettle for 10 minutes or so. When the pork went on for the 1 hour cook, were the vents closed or left open? Sorry if this is a dumb question.
Hey mate thanks for sharing I’m going to try this next week I’ll let you know how it goes ❤️
Giving this a whirl on a matador smoker/webber pork in the fridge. And duck fat ready to go.
Wish me luck haha
Hey mate where is that loin from???
Love this, gonna try it soon.
Would you use the same technique for a pork shoulder?
New to kettle cooking and I currently have a pork loin in the fridge with salt on.
I'm trying out some spuds too, but changing out the duck fat for some olive oil.
Looking forward to tomorrow's dinner.
Your videos have boosted my confidence, and I hope it all turns out well. It's a hobby I'd really like to get some practice at.
Didn't think you could go that hot with such a small roast, but that looks amazing my friend. Learn something new every day. Definitely will give this a go. Potatoes underneath to catch pork drippins is genius.
If the potatoes are already soft do they need to go into the Webber at the same time as the pork for just over an hour????
Mate best vid on kettle cooked crackling I’ve seen yet! I’ve watched a couple now and I’m good. You nailed it! Thanks dude!
Doing a pork shoulder for Christmas lunch
Made me hungry watching it!! Thanks for the easy to follow video, not having any annoying music and for speeding up the repetitive bits. My first time cooking the annual Christmas roast on the Webber that usually collects dust in the corner.
Do you ever use some smoking wood for this pork cook?
Would 260c be ideal for a 2kg pork shoulder roast? just worried I might burn it