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Serves: 6

Roast Pork with Crackling

Prep Time
15 min.
Cooking Time
2:30 h
Method
Indirect
Prep Time
15 min.
Cooking Time
2:30 h
Method
Indirect

Ingredients

Pork Recipe 346X318
  • 1.5kg bonded shoulder of pork
  • 300g sausage meat
  • ½ lemon, zest of, grated
  • 1 Bramley apple, grated
  • 30g cranberries, chopped
  • 50g breadcrumbs
  • 20g sage, chopped
  • olive oil
  • sea salt, coarse

Instructions

    In the kitchen:

  • 01 Remove the string from the shoulder of pork, if it has one, and butterfly the shoulder. Score the skin with a small paring knife ensuring you don’t cut into the flesh.
  • 02 Mix together all the remaining ingredients and season well. Create a sausage shape with your stuffing and place in the middle of the shoulder with the skin side facing downwards, roll the joint and tie using butcher’s string.
  • 03 Boil half a kettle of water and carefully, over a sink, pour the water over the joint to soften the skin. Apply olive oil and rub a generous amount of coarse sea salt into the skin.
  • At the barbecue:

  • 01 Preheat your grill to a medium-high indirect heat, and cook the pork with a drip pan underneath for approximately 2-2 ½ hours or until the pork has reached 75°C in the centre.
  • 02 Allow to rest, without using foil and serve.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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