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How to roast pork shoulder and get perfect crackle recipe in a Weber

Byamazingfoodstv


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

  10. 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. 👍🤙🍻

  11. "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!

  22. 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?

  23. 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

  32. 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.

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