Here’s my tips for perfect rotisserie pork roasts:
– Pierce the skin all over! This will help moisture escape from underneath the skin and will also help give that bubbly/airy crackling we all love
– Let the skin air dry for 2-4 days! Cover the meat with cling wrap to prevent the meat drying out, but leave the crackling exposed
– Season the meat side only with your favourite spice mix
– Light oil and salt right before cooking
– Start with high direct heat to build your crackling, I like to position my charcoal or briquettes directly underneath my pork until my crackling has set
– Once your crackling has set, move your charcoal to either side of your pork to prevent flare ups, then continue cooking until done
– With loin and leg roasts, I like to cook them until 145F/63c internal, with belly I like to go to around 185F/85c to let the fat render a bit more
– Let rest for atleast 10 minutes, do not cover your crackling during the rest
There’s lots of different methods for pork crackling, however this is what works for me!
Feel free to share your tips below 🤘
#shorts #cooking
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