INDIRECT HEAT COOKING RECIPES
CRACKLING ROAST PORK | PORK RECIPES | WEBER BBQ
There is nothing quite like a roast pork with crunchy, golden crackling! Two tips: before you start cooking ensure your barbecue is clean and the pork skin is dry.
Provided by Laura Romeo - Weber Grill Expert
Categories Pork
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C). If using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
- Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.
- Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
- Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
- Once the pork has cooked, leave to rest for 15 minutes before carving.
Nutrition Facts : Calories calories
CRACKLING ROAST PORK | PORK RECIPES | WEBER BBQ
There is nothing quite like a roast pork with crunchy, golden crackling! Two tips: before you start cooking ensure your barbecue is clean and the pork skin is dry.
Provided by Laura Romeo - Weber Grill Expert
Categories Pork
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C). If using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
- Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.
- Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
- Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
- Once the pork has cooked, leave to rest for 15 minutes before carving.
Nutrition Facts : Calories calories
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