How to Cook a Pork Roast with Crackling in a Weber Kettle

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How to Cook a Pork Roast with Crackling in a Weber Kettle

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Күн бұрын

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:
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Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com...
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#roastpork #cooking #lownslowbasics

Пікірлер: 165

@LownSlowBasics 3 жыл бұрын

Hey everyone! If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!

@denisebrady6858 2 жыл бұрын

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

@deanolegend71 2 жыл бұрын

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!

@LownSlowBasics 2 жыл бұрын

Most welcome. Great work!

@adamcoe 2 жыл бұрын

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.

@LownSlowBasics 2 жыл бұрын

Thanks heaps mate!

@MichaelBrown-ce9fu Жыл бұрын

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 👍

@seanmcauley1876 2 жыл бұрын

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. 😀

@LownSlowBasics 2 жыл бұрын

Fantastic!

@lelz8863 3 жыл бұрын

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.

@LownSlowBasics 3 жыл бұрын

Thanks mate, they are the perfect side ;)

@peterkline7137 2 жыл бұрын

Leiz, do you leave the air vents open for the entire cook?

@lelz8863 2 жыл бұрын

Yeah the vents fully open the whole time.

@peterkline7137 2 жыл бұрын

@@lelz8863 thanks for your reply, much appreciated!

@danielleryan6116 2 жыл бұрын

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.

@LownSlowBasics 2 жыл бұрын

Most welcome mate have a good Christmas.

@Rookie_Rockounding 2 жыл бұрын

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!

@LownSlowBasics 2 жыл бұрын

Thanks so much mate

@lizzietheoldbiddy262 3 жыл бұрын

Another great video, thanks from UK. Loving my new Weber kettle and gaining confidence because of your videos.

@LownSlowBasics 3 жыл бұрын

Thanks so much! That means alot.

@brettskizz 2 жыл бұрын

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

@astondriver 2 жыл бұрын

one of my favourite ecipes and methods. even in winter. I put a hunk of apple wood 🪵 in with the pork.

@blueenglishstaffybreeder6956 3 жыл бұрын

Have to hand it to you brother, you have the whole Crackling thing nailed

@LownSlowBasics 3 жыл бұрын

Thanks mate :)

@anthonywicks5586 3 жыл бұрын

Pork and potatoes not sure how it gets any better than this well done👍

@adamcasey6509 7 ай бұрын

Mate I only just found your channel and am loving it! Keep up the good work!

@Camoqman Жыл бұрын

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.

@Tjobbe 2 жыл бұрын

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!

@LownSlowBasics 2 жыл бұрын

Most welcome mate!

@sampanopoulos57 5 ай бұрын

Just found your channel. I’m going to follow, great content

@chriscoker5879 6 ай бұрын

You make it look so easy

@maloo1984 2 жыл бұрын

Hey mate thanks for sharing I’m going to try this next week I’ll let you know how it goes ❤️

@LownSlowBasics 2 жыл бұрын

Awesome! Definitely do 🔥🔥

@eyema_pierat8993 3 жыл бұрын

Mmmm nice! You make it look easy. Thanks for the vids mate.

@LownSlowBasics 3 жыл бұрын

Thanks mate :)

@glynnhenderson5925 3 жыл бұрын

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.

@LownSlowBasics 3 жыл бұрын

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?

@glynnhenderson5925 3 жыл бұрын

@@LownSlowBasics Yeah, in Brizzy.

@LownSlowBasics 3 жыл бұрын

@@glynnhenderson5925 perfect, heavenly hell HQ isn't far from you then :) it's meant to be! heavenlyhell.com.au

@JoshwahNZL 2 жыл бұрын

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.

@LownSlowBasics 2 жыл бұрын

That’s awesome mate! 😎

@jessicaleighthornton6049 2 жыл бұрын

Came out perfectly

@samdejong7931 3 жыл бұрын

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

@LownSlowBasics 3 жыл бұрын

I could sense it 😜

@andrewboote9942 5 ай бұрын

Looks great! could this be done with lumpwood instead of briquettes?

@LownSlowBasics 5 ай бұрын

Definitely!

@aaronm8694 Жыл бұрын

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.

@culturevulture6292 2 жыл бұрын

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.

@LownSlowBasics 2 жыл бұрын

Thanks mate! Hope it all goes well. Practice makes perfect! Enjoy.

@culturevulture6292 2 жыл бұрын

@@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. 👍

@LownSlowBasics 2 жыл бұрын

@@culturevulture6292 great work mate! That’s what it’s all about. Improving each cook 🔥

@adamshields1982 3 жыл бұрын

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

@LownSlowBasics 3 жыл бұрын

Thanks legend 🔥

@cpaterson4691 Жыл бұрын

Good job stockin ya fridge👌👌👌

@aaronford7838 2 жыл бұрын

Doing a pork shoulder for Christmas lunch

@LownSlowBasics 2 жыл бұрын

Nice!

@zlatanthegoat1794 3 жыл бұрын

I cant even with this!! Mate looks bloody amazing, really gotta try them potatos yum!

@LownSlowBasics 3 жыл бұрын

Haha! Thanks man, they're soooooo good!

@nzguysports869 3 жыл бұрын

Awesome video, something for the family Sunday Roasts. Thank you Low and Slow Basics 👍

@LownSlowBasics 3 жыл бұрын

Thanks mate :)

@MV-vg8fc 2 жыл бұрын

Mate that looks awesome going to try it

@best7best711 2 жыл бұрын

Looks fantastic 👌

@MrALEG213 3 жыл бұрын

My mouths watering watching your cooking videos 😅🤣👍

@ADVBrett 3 жыл бұрын

Doing this now, awesome step by step instructions mate, very easy to follow!

@df73608 3 жыл бұрын

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

@LownSlowBasics 3 жыл бұрын

Thanks mate, what part failed?

@df73608 3 жыл бұрын

@@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.

@BMXryder98 3 жыл бұрын

Try that mate, I just bought one so can't speak for quality yet

@amihuman4011 3 жыл бұрын

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!

@LownSlowBasics 3 жыл бұрын

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.

@amihuman4011 3 жыл бұрын

@@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.

@tookeane 2 жыл бұрын

Love this, gonna try it soon. Would you use the same technique for a pork shoulder?

@LownSlowBasics 2 жыл бұрын

Thanks mate! Yep sure can.

@adriangreen4408 3 жыл бұрын

Top recipe there (as ever 😊) - can’t wait to try it 😋

@peterkline7137 2 жыл бұрын

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.

@LownSlowBasics 2 жыл бұрын

From memory the vents were open the whole cook.

@peterkline7137 2 жыл бұрын

@@LownSlowBasics Thanks. I'm going to give this a try.

@stevethea5250 11 ай бұрын

3:35, 5:43 i prefer an airy crackling

@garrybailey5413 3 жыл бұрын

Wow, another winner mate! Did you score the pork as well as jacquard it? Thanks again for the great videos😀

@LownSlowBasics 3 жыл бұрын

Hey mate, this was pre scored, I usually don't bother but it doesn't hurt. Thanks mate!

@carolyntearne8962 Жыл бұрын

lovely looking pork..during ur cook..do u adjust the vents through out the cook..or do u leave them opened the time ?

@michaelwandel5865 2 жыл бұрын

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?

@johnh9261 3 жыл бұрын

I need this jaccard in my life

@LownSlowBasics 3 жыл бұрын

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

@haydenbadham1542 Жыл бұрын

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?

@declandadlife 3 жыл бұрын

Great cook mate 👌🏼

@LownSlowBasics 3 жыл бұрын

Thanks mate 🔥

@stevenosborne8398 3 жыл бұрын

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👍

@LownSlowBasics 3 жыл бұрын

Can just use a light coat of vegetable oil :)

@stevenosborne8398 3 жыл бұрын

Thanks mate going to have a crack tomorrow👍👍

@lesterjones9430 2 жыл бұрын

Is the roast brought to room temperature before cooking or straight from the fridge?

@bigdoguk7773 3 жыл бұрын

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?

@LownSlowBasics 3 жыл бұрын

Thanks mate, yes I definitely was tempted and usually do. Just wanted to keep it basic.

@jodesA3696 Жыл бұрын

How long do the spuds need in the Weber mate ? I have a 2kg pork

@shegocrazy 2 жыл бұрын

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.

@lesterjones9430 2 жыл бұрын

Does this same method also apply to Pork Shoulder and Leg?

@yammo12 2 жыл бұрын

loved the video did you have to add extra coals during the cook ?

@andrewmay9389 3 жыл бұрын

Awesome effort and great video mate ! Can I ask what brand of briquettes do you use?

@LownSlowBasics 3 жыл бұрын

Thanks mate, they are olive pip co briquettes :)

@nathanpetric3685 2 жыл бұрын

Giving this a whirl on a matador smoker/webber pork in the fridge. And duck fat ready to go. Wish me luck haha

@LownSlowBasics 2 жыл бұрын

Nice mate! Enjoy.

@nathanpetric3685 2 жыл бұрын

@@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

@LownSlowBasics 2 жыл бұрын

Nice mate! Was the meat and crackle still nice?

@nathanpetric3685 2 жыл бұрын

@@LownSlowBasics absolutely beautiful and the smokey flavour through both the pork and the potatoes was heavenly

@longbeardbrissydribbler8762 3 жыл бұрын

Looks like it’s time to purchase a Webber 🤤

@LownSlowBasics 3 жыл бұрын

Definitely 🔥

@jasont2074 3 жыл бұрын

Smashed that like button 👍

@LownSlowBasics 3 жыл бұрын

Thanks legend 🔥

@alef2025 3 жыл бұрын

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

@Tilpants 3 жыл бұрын

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!

@LownSlowBasics 3 жыл бұрын

Can always finish off under grill in oven :)

@th6172 3 жыл бұрын

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?

@ImKarzie 2 жыл бұрын

Hey mate where is that loin from???

@LownSlowBasics 2 жыл бұрын

From Austral meat from memory

@chisel83 3 жыл бұрын

Yummo

@LownSlowBasics 3 жыл бұрын

🍻

@andrewsowter7953 3 жыл бұрын

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?

@LownSlowBasics 3 жыл бұрын

You certainly could!

@mandramess 10 ай бұрын

Hey Aaron, could you add a chunk of apple wood on to just add some favour ?

@vantastic 3 жыл бұрын

Oof that looks so wicked.

@LownSlowBasics 3 жыл бұрын

Thanks mate

@rooboy99 2 жыл бұрын

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.

@LownSlowBasics 2 жыл бұрын

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.

@rooboy99 2 жыл бұрын

@@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!! :)

@LownSlowBasics 2 жыл бұрын

@@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

@rodneyjackson528 3 жыл бұрын

Question for someone new - Do you ever have an issue with potatoes sticking to the tray?

@LownSlowBasics 3 жыл бұрын

Not when they are coated in the duck fat...

@amandabodenham5491 2 жыл бұрын

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????

@Bman1878 2 жыл бұрын

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.

@shannonepace 2 жыл бұрын

hey mate, can i leave the pork uncovered in the fridge for 48 hours, rather than 24 hours?

@LownSlowBasics 2 жыл бұрын

Sure can

@johnh9261 3 жыл бұрын

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

@LownSlowBasics 3 жыл бұрын

It's a rough guide, so if I had a bigger piece if build my crackling then drop temps to finish :)

@stephengay4577 3 жыл бұрын

Would you do anything different than this to a rolled shoulder roast with crackling? Thanks.

@LownSlowBasics 3 жыл бұрын

Same process :)

@stephengay4577 3 жыл бұрын

@@LownSlowBasics Thanks mate appreciate it!

@stanlolohea6611 2 жыл бұрын

Would 260c be ideal for a 2kg pork shoulder roast? just worried I might burn it

@LownSlowBasics 2 жыл бұрын

Should be around the mark.

@shegocrazy 2 жыл бұрын

Looks great. I assume with a 2kg pork I would put the spuds in after an hour?

@ryanmcbrearty6143 2 жыл бұрын

I’m on today with the 2kg piece and I’ll be putting the potatoes in an hour later

@shegocrazy 2 жыл бұрын

@@ryanmcbrearty6143 Sweet. Report back?

@ryanmcbrearty6143 2 жыл бұрын

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

@shegocrazy 2 жыл бұрын

@@ryanmcbrearty6143 Thanks for the tip.

@MC-wq8el 3 жыл бұрын

Just curious why you have a preference to use Fahrenheit rather than Celsius for temperature?

@LownSlowBasics 3 жыл бұрын

It's the way I learnt from watching the American videos. Does it really matter that much?

@lukehanratty9851 3 жыл бұрын

@@LownSlowBasics I find using Fahrenheit when cooking easier to remember temperatures 👍

@upyourspercussion1317 3 жыл бұрын

what state are you in

@LownSlowBasics 3 жыл бұрын

@peterrichardson1386 3 жыл бұрын

Hi mate, is there any difference between the duck fat you used and duck fat spray?

@LownSlowBasics 3 жыл бұрын

Hey mate, I haven't used the spray but I think it would work too.

@rooboy99 3 жыл бұрын

Hi mate, looks great. Do u ever use a rub on the exposed meat?

@LownSlowBasics 3 жыл бұрын

Sure do!

@rooboy99 3 жыл бұрын

@@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.

@chrischambers9921 2 жыл бұрын

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

@LownSlowBasics 2 жыл бұрын

Cheers mate