How to roast pork shoulder and get perfect crackle recipe in a Weber
ฝัง
- เผยแพร่เมื่อ 23 ก.ย. 2021
- 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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Awesome video, thank you so much for sharing and sharing the tip about spinning the lid, I am doing a pork roast on the Weber this arvo.
Looking forward to trying to replicate this for christmas lunch!
Just gave this a crack, was awesome.first roast pork I've ever done and was pleasantly surprised
Following this right now!!
Absolutely love how you give timings and temp guides. Your channel makes cooking and planning dinner so much easier, thank you.
Thanks graham ingram I'm glad you like my style. I realise some people need it and some don't. I figure it's not hard to throw that info in there, cheers mate
Such great videos, thanks Schuey
Thanks D3RU5TOR 🍻
Doing it right now! Thanks for giving me the details for making this cracker of a Christmas lunch. 👍
My pleaure Alan Moore 🍻
Another cracking video mate. Thanks for the tips!
Hey Michael Briggs, cheers for the support mate. 🍻
"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!
Hey Thomas Stambaugh, cheers mate, appreciate the feedback and love your suggestion as well mate. 🍻
Good job on that crackle Mate! Excellent toutorial as well! Thank you for sharing and have a great weekend!
Thanks The Dudes Kitchen n Grill I really appreciate the support mate, cheers
That’s looks great. Everyone loves good crackle.
Thanks for watching Adam Reid, glad you enjoyed it. Crackle is king. 🍻
Great stuff mate, luv it.
Thanks Rodney Anson 🍻
Another awesome video mate!
Thanks Richard Potts, glad you enjoyed it mate 🍻
Looks delicious great video
Thanks Average Joes BBQ, appreciate it 🍻
Great video Cobba!
Thanks Mathew Dobson, glad you liked it mate 🍻
Worked a treat! Added cherry oak & it was incredible
Thanks @T110MAS85 🍻
Great video Schuey! Pork looks outstanding! Crackling good 👍
Thanks BBQ BOY I really appreciate the support, cheers
Schudolph the red nose weber genius.
Love that crackle big fella.
Ha Ha that name may stick chairman meow 🍻
Hey Mate , Your video's are always on point !!! Love the one liner's and the "flashing red n blue lights" at the end !!!!!! Iam still laughing , Cheers
Thanks Peter Davey, super kind words and really appreciate the support mate, thank you 🍻
Good show, sir!
Thanks Scooter Mac 🍻
As usual another awesome video mate👊
Thanks rabbit73881 🍻
You are wonderful from Iraq 🇮🇶
Thanks @Improver12 I truly appreciate the support, It means a lot and hope you enjoy the recipes.
Great video. I'm doing this right now in the weber spirit. Wish me luck :) Happy Xmas y'all.
Thanks @Bananas1973, I'm a bit late but good luck 🍻
King of the crackle. Great job as always mate. See ya on the next one rudolf😄
Cheers mate, appreciate the support Luke Benji 🍻
I just logged in to find a good crackle recipe and low and behold, the first video in my sub list is this one. It's magic😉
Looks delicious😋
Awesome Salty Crow, it must be fate 🍻
@@SchueysBBQ or great minds think a like. Lmao🤣✌🏼
thanks Mate, worked a treat. even in a non Weber kettle;
Thanks, my pleasure Ivan Treyton 🍻
Nothing beats a pork roast cooked on the Weber mate.
Great video 👍🏾
I have to agree mate allan koncz 🍻
Knife drag over the crackle - haha you legend
Cheers @damianholz9646 everyone loves a good crackle sound
Going to do one this arvo . Finally got my first Webber I’d been using a cheap knock off and now I’m in heaven LoL. Cheers Guru your videos are the best, I’ll be having a couple beer timers for you this arvo .
Hey james mcdonald, cheers mate. Enjoy the Weber and all the beers, I mean cooks you will have around it 😉 🍻
Awesome job again mate. An ex Mother in Law used to use white vinegar instead of oil. Seemed to work fine too.
Thanks Dave Edmunds, vinegar, lemon juice and vodka are all methods used to change the ph levels of the skin and helps it to denature, effectively changing the alkalinity of the skin. 🍻
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. 👍🤙🍻
Clear funny and informative well done ,gunna do it ur way next time
Thanks Joh B I really appreciate the support, cheers mate
Can I add potato on the bottom tray to roast aswell will that work I'm wanting to do this Xmas day
Glad you answered the red nose question as I was indeed wondering! Sunburn, not likely in Melbourne from the last few days. 😭
Crackin crackling 👍
Yeah and the fact we aren't allowed outside Michael Humphreys, cheers for the support mate🍻
Hey Schuey, I’ve only ever cooked pork shoulder to 205 deg for pulled pork or as burnt ends, my fear has always been it needs lo n slow to be tender but if it’s as tender and juicy as you say it is then I’ve learned something g today, thanks legend
Hey Blue English staffy breeder , it is very tender but remembering ater the initial 50 minute high heat blast, closing down the bowl vent to lower the temp and allow the meat to slowly come to roasting temp. It is definitely tender and juicy, but it is different to fal apart tender like pulled pork.🍻
Holy smokes Schuey, that's gotta be the best looking Pork Crackling roastie I've ever seen, I'm heading to my local butcher as soon as I can. Good job fella 👌
Thanks for watching SFX, glad you enjoyed it and hope you are eating crackling soon mate 🍻
God i love the aussies... Remind me of my student days.... Great job on the barby mate
Cheers mate, glad you liked it @sebastien160 🍻
Would this work the same in the Weber Smokey mountain? Thanks! Love the beer timer!
100% it would mate, get onto it @tonesbrah 🍻
Apologies if this has been asked, I looked through the comments but couldnt see it. I love that knife! What is it? Thanks again. Did your brisket 2 weeks ago, and its your porky tomorrow!
How quickly does yours come down from 250? I did the same thing and ended up removing fuel to bring the temp down, wouldn’t budge from 250 otherwise.
I love you!! Is it wrong to say that?! I'm grilling a small pork shoulder today, I've got enough beer to finish it! Liked and subbed.
Thanks Woolval52 Woolval, I love you too 😍 🍻
Is that what you guys in Oz call crackling? Haha. Love it. Seriously though, great video. Gonna give this a shot.
Thank you @richardwilkinson77, yeah we are a silly bunch down here 😉
Hi from NZ. Doing this right now. Added a tray of potatoes between the coals. Looking great so far. Wish you could see it and smell it.
Subscribed mate. You're entertaining and informative 👍
Sounds delicious Paul R, wish I could see it, eat it and enjoy a timer or two with you. Cheers for the support mate, much appreciated 🍻
@@SchueysBBQ Thanks for the response. It turned out great. Crispy crackling. Crispy potatoes I made a gravy from the drippings in the roasting pan. Yum.
And yeah. A few timers were involved 😀
Looks amazing. What do this cracle go with? Like dipping and sauce??
Thanks Sabudh Gurung, normally I would serve this with a homemade gravy or an apple sauce 🍻
Great video mate! Would anything change if I did this on the weber rotisserie?
Thanks Scott Sullivan, nah apart form the meat would get dizzy Ha ha 🍻
Can anyone tell me what carving knife that is? Love it!
Hi @johnnojohnston, it is a "Route 83" brisket knife mate
Hey Schuey, I’ve never been able to get the crackle right on my roast pork, I haven’t followed your recipe before and I smoke my pork with apple wood. The meat tastes amazing but the crackle is always trash. Can I follow your recipe and add some apple wood chunks? Or will that ruin the crackle? Cheers
I should have rewatched this before I asked u all those questions the other day!
All good mate, love our chats RooMan 🍻
Hey mate, what briquettes do you use?
Also, is this cook all on the 1 full basket of briquettes?
Cheers mate, love your videos
Thanks nathan petric, yeah I just used the two charcoal baskets full of briquettes for the entire cook and I used Heat Beads branded original (red bag) briquettes for the cook. 🍻
Interesting video Schuey, I might have a hard time finding a shoulder with the skin on>
Thanks Gary Tingler, really. Pork shoulder roast is very common here in Victoria.
🍻
Hi Schuey, Going to do a roast pork.. Could i also use a rub and stock like you used in the Pork Belly Crackling Video? Just learning on the Weber, really enjoy your recipes and videos, cheers
Hey brent cunningham, by all means you can use a rub, just make sure to only put it on the meat, pork rubs tend to be higher in sugar and the crackling will burn. As for stock, as long as you can keep the skin out of the liquid, by all means you can use some as well. 🍻
Great video! Just wondering what type of beads do you use?
Thanks Nick Smith. I'm generally using Heat Beads original 🍻
Crackin vid Shuey! What are your thoughts on running this low n slow in the oven at say 225F for an hour or two before the Rotisserie to render the fat, then hot and fast on the rotisserie to crisp that skin?
Thanks Frank M, sorry for the late reply. It would work, you would be rendering fat out under the skin and effectively drying it out, as long as any score marks in the skin weren't too deep. As then the fat would seep out and just make the skin soggy and hard to crips up. 🍻
Will b doing this.. 10 beer cook for me but lol😂
Thanks @stephengresham2052 I have a feeling you make every cook and 10 beer cook mate 😂
Hey Schuey. I have 2x2.5kg pork roasts with skin on. Would i have to cook it like its a full 5kg pork or cook it like its 2.5kg? Huge family who all fight over the crackle so dont want to stuff it up. Love the vid btw.
Hi @MissMarz82, it will take roughly the same time as you are still putting in the same amount of effectively cold meat that will drop the internal temperature of the Weber.
Your making me hungry 🤤 🤤🤤🤤
That is my whole purpose in life Coke Addict Ha Ha 🍻
What briquettes do u use? I have a pro q and Webber. In the pro q I use mallee root lump charcoal.
@@cokeaddict1663 the briquettes I used in this cook were Heat Bead original mate.
@@SchueysBBQ I’m giving this a try today mate my Webber is at 380F and slowly climbing but damn I’m already 4 beers deep in the first hr
I buggered something up, followed everything a close as I could but when I opened up at the 50 minutes the crackling was well and truly scorched. Such is bbq.
Mate, how big was the roaat? Fotovision Adelaide 🍻
@@SchueysBBQ I reckon just under 2 kg, it still tasted great. Love your work.
Love ya vids shuey, this might be a silly question but will a al foil tray do the trick to protect the meat or nah?
If you mean putting the roast in a foil tray, yeah it will mate. It is more just to deflect any radiant heat so the sides don't burn while creating that awesome crackle RealDealNeal_1 🍻
@@SchueysBBQ cool cheers mate like you said it’s all about the crackling and it’s for Christmas lunch don’t wanna ruin Christmas haha doin a lamb as well can’t wait thanks schuey
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?
Thanks Wesley Sambell , 100% correct mate. Wrap in foil, some old towels and into and esky for the trip. It will be fine in there for a few hours.🍻
Awesome cheers mate! Should I put it in a tray and wrap over that or just wrap the meat up itself?
Schueys, awesome videos! Just wondering, can you cook 2 x 1.5kg together in the Webber? What would be the consequences?
doing a 2.6kg shoulder this arvo. it has that netting to keep it in place. bit of a pain after cooking to remove it. should i take it off before roasting? cheers
I always remove netting before I cook mate
cheers. I got it from woolies. sacrilege I know 😅
@@matttherat1779 nah mate, buy your meat from wherever you want. Hope the cook is awesome 🔥🔥🔥
Babe, wake up. Just discovered our new Weber tutorial TH-camr
I can hear the murmurs now "shut up and let me sleep" lol that guy 🍻
@@SchueysBBQ spot on, bloke. I’ll be putting your pork shoulder guide to the rest in a few weeks. I’ll let ya know how it goes.
Hi Shuey I have a stupid question. Can you do roast vegetables same time as the pork in the Weber? I did try but my vegetables didn’t cook properly but pork was perfect.
Not a stupid question at all mate, I tend to pop my roasted veggies in as soon as I put in the hot fuel. They then get a 10 minute head start on the protein and then while the protein is resting, I allow the veggies to finish.Michael Squirt333@live.com.au 🍻
Thank you so much I love your videos I’m new at this but love trying and love beer to
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.
Thanks for watching flynn beazley, yeah the pouring water over the skin to shrink it can work. This video was made purely for the people who had asked how to make crackle without a jaccard and by drying in the fridge. It doesn't need 4 days drying, I just didn't get to it straight away Ha Ha 🍻
Thanks for the reply Schuey. Forgot to say I love your videos, keep up the good work!
That’s it, I’m unsubscribing…. I DO NOT want to get notified every time YOU have another beer 🤣🤣🤣 awesome video mate, love your work!!
Ha Ha Glen's Aussie BBQ, I was wondering when someone would pick me up on that 🍻
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
Hey Freaky _ Bob. I'm wearing black nitrile food safe gloves and if handling hot or very cold food, I'll have some cotton gloves underneath the nitrile ones. The nitrile gloves won't melt 🍻
@@SchueysBBQ tops for you for getting back so quick easy have heard a few stories of people melting a glove to their hand but I might look into grabbing a pair like that... Not a pair that melts onto my hand the other one safer ones lol
Did this with a supermarket roast. Terrible crackle time to go to the butcher!
You cannot tell with supermarket pork how long it has been sealed up in plastic for, so always dry it out in the fridge for a minimum of 2 days to be 100% sure of creating crackle @JustMyLuckFishing
TH-cam should let you post a pic patten1986
Agreed @ginberlykickit731
1 person gave a thumbs down. Must be a vegan
Ha Ha I have a serial disliker, I'm sure I know who it is RooMan 🍻
Renovate Melbourne or rebuild
Thanks @jeffrobinson6801
Why the close ups!!!!!
Just for you @rickmartin9823 🍻
Mate, I've never found a shoulder with skin on. Did you have to ask for that?
WOW, you are the second one to say this Kev Vids. I don't have to ask for them, they are pretty common here. My butcher processes a lot of his own animals, so you will regularly see pork leg and shoulder roasts, as well as the shoulder with skin removed for making pulled pork. I did tell him what I was doing and he put this aside for me but he always has some on the shelf anyway. 🍻