How to Cook a Pork Roast with Crackling in a Weber Kettle
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- čas přidán 7. 05. 2021
- 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.
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code CZcams10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
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#roastpork #cooking #lownslowbasics - Jak na to + styl
Hey everyone!
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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
Doing this now, awesome step by step instructions mate, very easy to follow!
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!
Thanks so much mate
Top recipe there (as ever 😊) - can’t wait to try it 😋
Another great video, thanks from UK. Loving my new Weber kettle and gaining confidence because of your videos.
Thanks so much! That means alot.
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!
Most welcome. Great work!
Pork and potatoes not sure how it gets any better than this well done👍
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.
Most welcome mate have a good Christmas.
Awesome video, something for the family Sunday Roasts. Thank you Low and Slow Basics 👍
Thanks mate :)
one of my favourite ecipes and methods. even in winter. I put a hunk of apple wood 🪵 in with the pork.
Came out perfectly
Mate I only just found your channel and am loving it! Keep up the good work!
Looks fantastic 👌
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 👍
Mate that looks awesome going to try it
I cant even with this!! Mate looks bloody amazing, really gotta try them potatos yum!
Haha! Thanks man, they're soooooo good!
Epic mate!! The more of these cook you do on kettle the more I want one lol. Love it mate!! Lucky I’m an early riser to watch this straight away
Thanks legend 🔥
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. 😀
Fantastic!
Mmmm nice! You make it look easy. Thanks for the vids mate.
Thanks mate :)
Just found your channel. I’m going to follow, great content
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.
Thanks heaps mate!
My mouths watering watching your cooking videos 😅🤣👍
You make it look so easy
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
Hey mate thanks for sharing I’m going to try this next week I’ll let you know how it goes ❤️
Awesome! Definitely do 🔥🔥
Nice tips on the cooking the pork mate. Must say it's nice to see a 1989 weber still cooking strong and in amazing condition. I've just restored a M code kettle that I picked up from a garage sale for $15 bucks and I'll be doing the pork loin for my maiden cook. I'm now going to give the duck spuds a crack too.
loved the video did you have to add extra coals during the cook ?
Good job stockin ya fridge👌👌👌
I've been cooking roast pork on the Weber the same way every Sunday for the past 4 weeks. The wife and kids love it. Easy and cheap 😎 gotta try the potatoes tho, looks tasty.
Thanks mate, they are the perfect side ;)
Leiz, do you leave the air vents open for the entire cook?
Yeah the vents fully open the whole time.
@@lelz8863 thanks for your reply, much appreciated!
It's like you knew I've got a pork in the fridge to go on for mothers day. I like the duck fat mate I'll be adding that in today
I could sense it 😜
lovely looking pork..during ur cook..do u adjust the vents through out the cook..or do u leave them opened the time ?
Have to hand it to you brother, you have the whole Crackling thing nailed
Thanks mate :)
Great cook mate 👌🏼
Thanks mate 🔥
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!
Most welcome mate!
I cook 15kg of crackling pork leg roast everyday at work. In my experience, we dont need to salt the pork beforehand, but we do remove it from its packaging and let them sit uncovered in the coolroom until tomorrow. We do the same for pork bellies although the meat side is marinated. On the day of cooking the leg pork we heavily salt for flavour and roast at 180c until down. The bellies we stab with a knife all over and salt heavily, but I put a log shape ball of foil under the belly to prevent pooling of fat: the dome shape means liquids can run off. We cook the bellies at 200c with lots of fan speed for a super dooper chinese style crackle. Belly marinade is light soy, salt, white pepper, garlic and sometimes five spice for chinese style flavour.
Awesome effort and great video mate ! Can I ask what brand of briquettes do you use?
Thanks mate, they are olive pip co briquettes :)
Love this, gonna try it soon.
Would you use the same technique for a pork shoulder?
Thanks mate! Yep sure can.
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?
How long do the spuds need in the Weber mate ? I have a 2kg pork
Is the roast brought to room temperature before cooking or straight from the fridge?
Wow, smashed it!. Love the crackle, love the colour of the pork, can wait to try potatoes. Can you do a video on your spice recommendations? Love to learn more about what flavours you prefer. Great channel, looking forward to the next upload.
Thanks mate, definitely can. But seriously all of the heavenly hell stuff is so good. Can't fault any of it. Are you in Australia?
@@LownSlowBasics Yeah, in Brizzy.
@@glynnhenderson5925 perfect, heavenly hell HQ isn't far from you then :) it's meant to be! heavenlyhell.com.au
Maaaateee, followed your video and absolutely nailed it first time! Sooo good.. however, my dentist stands to make a fortune due to that crunch on the crackling Haha.
That’s awesome mate! 😎
Looks great! could this be done with lumpwood instead of briquettes?
Definitely!
Does this same method also apply to Pork Shoulder and Leg?
Wow, another winner mate! Did you score the pork as well as jacquard it? Thanks again for the great videos😀
Hey mate, this was pre scored, I usually don't bother but it doesn't hurt. Thanks mate!
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.
Thanks mate! Hope it all goes well. Practice makes perfect! Enjoy.
@@LownSlowBasics crackling was 2/3 perfect 1/3 chewy, and the spuds had a touch too much oil on them so didn't crisp up as I'd hoped, (gave duck fat a miss because it's a bit pricey for a first go).
But the loin was great. Grabbed a digital thermometer that has all the internal temps for every meat programmed in it.
Happy enough with the first try, and know where to improve next time.
Thanks again. 👍
@@culturevulture6292 great work mate! That’s what it’s all about. Improving each cook 🔥
Smashed that like button 👍
Thanks legend 🔥
Hey mate I’ve tried this couple times and followed the recipe. Both times my crackle has burnt… Amy ideas where I’m going wrong?
fantastic cook, results look amazing. Were you not tempted to throw a chunk or two of apple wood on the coals to add a bit of smoke?
Thanks mate, yes I definitely was tempted and usually do. Just wanted to keep it basic.
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?
Oof that looks so wicked.
Thanks mate
Top content as per usual. I went straight out to source a jaccara and failed. But your guide led me to some of the best crackling I've made. Cheers
Thanks mate, what part failed?
@@LownSlowBasics finding a jaccara, haha. I went to 4 kitchen/bbq shops but none stocked them. I've since learned where a can source one down south, so it's all good. I used a really sharp knife this time and it seemed to work.
Try that mate, I just bought one so can't speak for quality yet
Great vid, Pork looks perfect! What's your advice if the crackling is a bit hit and miss? Sometimes we get barely any crackle at all, other times it's all burnt on one side. The only thing I can think is we're not starting the roast at the same temperature all the time, perhaps we need to invest in a chimney to make sure the coals are hot to trot to avoid this in the future
Might have to invest in some of that potato pimp too!
Can always finish off under grill in oven :)
Thanks for the video, why people dont stop at 145 F sometimes and go up to 200 F for pork, would it not make sense to do this with the pork loin? Genuine question from a complete beginner. Thanks
Thanks for all your videos, you explain really well and make it easy for someone that hasn't english as first language.
A question I've tried to ask several bbq masters but none have answered.
I'm a real hater of liquid smoke, really hate the taste, makes my skin crawl. Would it be any idea for me to try smoking pork ribs? Is the flavor similar to liquid smoke?
Thanks again for a top channel!
Hey mate! Liquid smoke can be quite potent. Definitely try normal smoking! Just use 1 small chunk for a subtle flavour and go from there.
@@LownSlowBasics I'll defiantly try that! Thank you so much for answering! I've been curious for so long on this but to economic to waste good food if it would taste anything like that liquid smoke we got here.
Hi mate looks awesome,i can't wait to try your technique.
Just a question is there anything else you could recommend using instead of duck fat for the potatoes.
Cheers👍
Can just use a light coat of vegetable oil :)
Thanks mate going to have a crack tomorrow👍👍
Would you do anything different than this to a rolled shoulder roast with crackling? Thanks.
Same process :)
@@LownSlowBasics Thanks mate appreciate it!
I need this jaccard in my life
www.amazon.com.au/gp/product/B074V2BS22/ref=as_li_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B074V2BS22&linkCode=as2&tag=lownslowbasic-22&linkId=93cba87e4afa3a77ff8363d1693886af
Doing a pork shoulder for Christmas lunch
Nice!
Yummo
🍻
Hi mate, is there any difference between the duck fat you used and duck fat spray?
Hey mate, I haven't used the spray but I think it would work too.
Would 260c be ideal for a 2kg pork shoulder roast? just worried I might burn it
Should be around the mark.
1hr per kg at 500f does that apply if you have a shoulder or leg bone? If you had 3kg would that not burn the crackling
It's a rough guide, so if I had a bigger piece if build my crackling then drop temps to finish :)
Hey mate where is that loin from???
From Austral meat from memory
Hi mate, looks great. Do u ever use a rub on the exposed meat?
Sure do!
@@LownSlowBasics thanks for the reply. I cooked 2 pieces of boneless leg on the weber rotisserie last night. Did the normal stuff, dried the skin, salted, in fridge for 24 hours , wiped off salt, lightly oiled and re-salted. 2 full baskets of heat bead briquettes indirect. Didnt lift lid for first hour. Only got edible crackle on maybe 5% of the skin on both loins. Not sure what happened. Meat was great but never had a bad fail like this . I cooked a couple the same way 2 weeks ago and both were fine. (didnt look as good as yours, i need one of those Jaccards). I thought that maybe because the meat was turning the juice from the meat could have been making the skin wet, but it didnt affect it last time.
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.
From memory the vents were open the whole cook.
@@LownSlowBasics Thanks. I'm going to give this a try.
Just curious why you have a preference to use Fahrenheit rather than Celsius for temperature?
It's the way I learnt from watching the American videos. Does it really matter that much?
@@LownSlowBasics I find using Fahrenheit when cooking easier to remember temperatures 👍
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????
The potatoes will be basically cooked through when they come out of the water, but if you want them to crisp up nicely in the duck fat/oil then they will still need to subsequently be roasted at a pretty high temp for an hour or so. The boiling helps them to remain soft and fluffy inside, and also helps the outside to crisp.
Looks like it’s time to purchase a Webber 🤤
Definitely 🔥
Hi mate, I noticed you used Olive oil on the skin , but the pork belly cook you did , you used a different oil with a higher smoke point. Im doing a loin tonight on the kettle. Would you recommend olive oil still or a different oil? Thanks...p.s. just got a jaccard like the one you used so Ive given it a go this time. Its hard to tell how hard i should be pressing to pierce the skin. I couldnt really see anything but the needles are pretty sharp so assume it did something.
Hi mate, don’t stress about the oil, you only need a very light coat anyways. Also don’t stress about the jaccard depth, as long as it’s pierced the skin that’s fine :) most important part is drying skin in fridge.
@@LownSlowBasics ok thanks. Ive seen videos using rice bran oil, grape seed oil etc with higher smoke points to keep the crackle from burning maybe? Thats why i thought I'd ask. What made you use the Rice bran oil on the pork belly? I assume the jaccard pierced the skin as it certainly pierced mine when it arrived in the mail and i checked how sharp it was!! :)
@@rooboy99 it’s just what I had on hand and has a high burn temp. You can always loosely cover parts of cracklings in foil if it’s starting to burn
Looks great. I assume with a 2kg pork I would put the spuds in after an hour?
I’m on today with the 2kg piece and I’ll be putting the potatoes in an hour later
@@ryanmcbrearty6143 Sweet. Report back?
I just done a 2kg pork, took 1 and 3quarters. Spuds were in for exactly for an a hour and didn’t hit the full crispy stage. I could of potentially parboiled them too much and 1 too many duck fat tablespoons (I did 2 tablespoons).They were cooked and lovely I wouldn’t put them in for 2 hrs they will be over cooked
@@ryanmcbrearty6143 Thanks for the tip.
There would be no reason that I couldn't the same basic setup to cook a rolled lamb leg right? Obviously internal temps would be different but the same cooking method would work right?
You certainly could!
3:35,
5:43 i prefer an airy crackling
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.
what state are you in
SA
Question for someone new - Do you ever have an issue with potatoes sticking to the tray?
Not when they are coated in the duck fat...
hey mate, can i leave the pork uncovered in the fridge for 48 hours, rather than 24 hours?
Sure can
Giving this a whirl on a matador smoker/webber pork in the fridge. And duck fat ready to go.
Wish me luck haha
Nice mate! Enjoy.
@@LownSlowBasics ok so I cooked meat till 68 made a mistake must stick to 61 tried to get last bit of crackle done.
Won't do again.
But potatoes soooo smokey and juicy wow
Nice mate! Was the meat and crackle still nice?
@@LownSlowBasics absolutely beautiful and the smokey flavour through both the pork and the potatoes was heavenly
Are you from New Zealand
Australia
Sometimes folks from Radelaide can sound a bit like a Kiwi! 😉
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
Cheers mate
Hey Aaron, could you add a chunk of apple wood on to just add some favour ?
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?
Do you ever use some smoking wood for this pork cook?
Certainly do sometimes, small chunk of fruit wood is always a nice touch.
@@LownSlowBasics perfect!! Thanks
If there’s one thing I really hate is people crunching to show us how crunchy it is!!!!
Disappointed, where is the gravy? No one ever cares about the gravy :-(