This is the easiest roast pork crackle recipe you’ll ever make!
I’ve had a lot of people ask me how to get the perfect crackle on their pork shoulder when roasting in a Weber, and I always tell them it’s easy.
But for those who need a little help, this video will show you everything you need to know about roasting your own delicious crackling.
I’m going to show you the process, and then share some tips with you on what makes this crackle so awesome.
All you’ll need is a little patience.
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Ingredients:
3.6kg (7.9lbs) boneless pork shoulder with skin on
1 tablespoon of olive oil
1 tablespoon of salt flakes
Hydration:
6 x beers
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44 Comments
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Can I add potato on the bottom tray to roast aswell will that work I'm wanting to do this Xmas day
Worked a treat! Added cherry oak & it was incredible
Holy smokes Schuey, that's gotta be the best looking Pork Crackling roastie I've ever seen, I'm heading to my local butcher as soon as I can. Good job fella 👌
I love you!! Is it wrong to say that?! I'm grilling a small pork shoulder today, I've got enough beer to finish it! Liked and subbed.
We ain't got shoulders with skin on em in Bama. Need ta find me one of them
thanks Mate, worked a treat. even in a non Weber kettle;
Awesome video, thank you so much for sharing and sharing the tip about spinning the lid, I am doing a pork roast on the Weber this arvo.
Apologies if this has been asked, I looked through the comments but couldnt see it. I love that knife! What is it? Thanks again. Did your brisket 2 weeks ago, and its your porky tomorrow!
How quickly does yours come down from 250? I did the same thing and ended up removing fuel to bring the temp down, wouldn’t budge from 250 otherwise.
Hey mate, just a quick one. How long does it take for your briquettes to ash over? I leave mine for 25-30mins in the chimney but the top ones are still only half ashed over. Roast looks amazing. I just picked up a rotisserie for my weber and it's great. 👍🤙🍻
"Pork takes anywhere from 40 to 50 minutes per kilo" (5:15) — The money quote that got my thumbs-up. That's what I came here for, that's what I got!
I know its heresy, but I break down my own shoulders and don't really like the crackle. Today's cook is a 5 1/2 lb boneless rolled shoulder with no skin (so no crackle). I do a simple salt-and-pepper rub (I usually add a little marjoram) and cook it on my trusty Webber just like you show here. I usually skip the foil underneath the roast, I've never had a problem with burning and the juices just drip down to the little pan underneath.
Today's roast is bigger than I usually do and I have a fixed serving time this evening. I really appreciate the concise timing guidance!
Hi Shuey I have a stupid question. Can you do roast vegetables same time as the pork in the Weber? I did try but my vegetables didn’t cook properly but pork was perfect.
Clear funny and informative well done ,gunna do it ur way next time
Just gave this a crack, was awesome.first roast pork I've ever done and was pleasantly surprised
Great video! Just wondering what type of beads do you use?
Doing it right now! Thanks for giving me the details for making this cracker of a Christmas lunch. 👍
Such great videos, thanks Schuey
Great video mate! Would anything change if I did this on the weber rotisserie?
Absolutely love how you give timings and temp guides. Your channel makes cooking and planning dinner so much easier, thank you.
Love ya vids shuey, this might be a silly question but will a al foil tray do the trick to protect the meat or nah?
Great stuff mate, luv it.
Hey mate awesome video! I’m thinking of doing one of these for Christmas lunch at the in laws, what would be the best way to go about keeping it warm whilst travelling to their house for lunch? After the cook wrap in foil and towel and keep in an eski?
Hey schuey I just noticed you wear some form of gloves while handling foods one thing got me curious when you are picking up the meat from the tray what gloves are you using only asking just incase someone may melt plastic onto there hand if they handle it incorrectly or would it not be possible
Hi Schuey, Going to do a roast pork.. Could i also use a rub and stock like you used in the Pork Belly Crackling Video? Just learning on the Weber, really enjoy your recipes and videos, cheers
Going to do one this arvo . Finally got my first Webber I’d been using a cheap knock off and now I’m in heaven LoL. Cheers Guru your videos are the best, I’ll be having a couple beer timers for you this arvo .
1 person gave a thumbs down. Must be a vegan
I should have rewatched this before I asked u all those questions the other day!
Nothing beats a pork roast cooked on the Weber mate.
Great video 👍🏾
Mate, I've never found a shoulder with skin on. Did you have to ask for that?
Interesting video Schuey, I might have a hard time finding a shoulder with the skin on>
Looks amazing. What do this cracle go with? Like dipping and sauce??
Schuey, have you tried the method of pouring boiling water over the skin before cooking? It’s a trick I learnt recently that means you don’t have to dry in the fridge for four days before cooking.
That’s it, I’m unsubscribing…. I DO NOT want to get notified every time YOU have another beer 🤣🤣🤣 awesome video mate, love your work!!
Another cracking video mate. Thanks for the tips!
Awesome job again mate. An ex Mother in Law used to use white vinegar instead of oil. Seemed to work fine too.
Great video Schuey! Pork looks outstanding! Crackling good 👍
Hey Mate , Your video's are always on point !!! Love the one liner's and the "flashing red n blue lights" at the end !!!!!! Iam still laughing , Cheers
King of the crackle. Great job as always mate. See ya on the next one rudolf😄
Another awesome video mate!
Hey Schuey, I’ve only ever cooked pork shoulder to 205 deg for pulled pork or as burnt ends, my fear has always been it needs lo n slow to be tender but if it’s as tender and juicy as you say it is then I’ve learned something g today, thanks legend
Schudolph the red nose weber genius.
Love that crackle big fella.
As usual another awesome video mate👊
I just logged in to find a good crackle recipe and low and behold, the first video in my sub list is this one. It's magic😉
Looks delicious😋
Good job on that crackle Mate! Excellent toutorial as well! Thank you for sharing and have a great weekend!