How to Make a Perfect Pork Roast for Christmas Day

[@LownSlowBasics]

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[@BazingaBec]

The sound of that crunch made me want to cry! I’ve brought a leg already so I’ll chuck it in the fridge exposed tonight and give it a go in a couple of days

[@absoz]

Isn’t the sound of crackle one of life’s pleasures - I did one recently on my Weber SmokeFire - was one amazing result. It was resting so I was tidying up outside when I thought I heard the sound of foil moving, and a few moments later the unmistakeable crunch. Looking back inside, there was my wife with a very guilty but beaming smile on her face 😂😂

[@LownSlowBasics]

It sure is! Haha that’s gold. Can’t be mad about that 😝

[@billyspence1090]

Just did a loin roast this way. Crackling was sensational. Well played

[@peterstendell4082]

Just cooked a perfect pork roast using this method. Turned out super perfect, thank you for the tips. Cheers for Christmas

[@paulm8084]

Hey mate, would love to see you do a ham from scratch. Brine, soak, smoke. I reckon it would be great for people that aren't familiar with curing.

[@LownSlowBasics]

Hey mate. I’ll definitely try do one next year. Would definitely make a great video.

[@UnitBeerMonsta]

Second this!

[@lesterjones9430]

Looks good but I'm going to be honest here! Your method for the pork loin roast and duck fat potatoes in my opinion is the best method I have followed and will always only follow that method when doing roast pork cooks on the weber. Still, this video is very informative and explains well 🙂

[@LownSlowBasics]

Thanks mate. Yeah that video was a cracker! So many methods to getting good pork crackling.

[@schoolbuses3394]

Ok going to try this, I have a Weber grill pizza oven, love it, that pork roasted looked so nice

[@LownSlowBasics]

Thanks mate

[@tomwood5247]

Christmas dinner changed!

[@LownSlowBasics]

🤘

[@adamshields1982]

Killer roast pork mate!! That crackling is epic!

[@LownSlowBasics]

Cheers legend. Hope you’re well now!

[@adamshields1982]

@@LownSlowBasics thanks very much mate. Finally tested positive yesterday. Just a case of getting back to normal now. It’ll just take time but we will get there

[@nigel8712]

Simples! Keep up the good work and thank you for all the tips.👍

[@LownSlowBasics]

Cheers mate

[@martingranderson9879]

Beautiful job. Simplicity.

[@LownSlowBasics]

Thankyou.

[@LondonDoorman]

Im doing this christmas day... i cant wait 😋😋😋

[@thesmokerbaker]

Great method mate! very educational 👌

[@LownSlowBasics]

Thankyou brother 🙏

[@maryfrancis3]

With porchetta .... can I use the same Weber set up? Should I leave it in the fridge for 48 hours prior? Thanks :)

[@LownSlowBasics]

Can do and yep I’d recommend leaving in fridge to dry skin out.

[@carlodecesaris2971]

Hey Aaron, Another cracker vid, no smoke? If so preferred with that rub would be? Thanks champion

[@LownSlowBasics]

Hey mate! Nah I don’t usually use smoke for roasting. Can chuck a small chunk of fruit wood on if you like though. Nectarine, apple, cherry would all go well.

[@jaydav634]

Once these are cooked, can you store them in an esky like brisket?

[@LownSlowBasics]

Not really. You’d be better off holding in the oven unwrapped at 60c. You’ll ruin the crackling resting in esky.

[@davidhoward5959]

When putting pork in are the top vents closed or open

[@LownSlowBasics]

Open

[@BrettWilliamson]

We rarely cook pork nowadays but I can certainly vouch for the fridge drying method from previous cooks. Too often you can follow techniques around oil and salt and get a crap crackling. A couple of days to dry out is the way to get the crackle.

[@LownSlowBasics]

Definitely agree 💪

[@greeninsulationuk7663]

I have a kamado so what temp would you go for oC for the first hour?

[@LownSlowBasics]

Same as in vid. 280c

[@UnitBeerMonsta]

Whatd be the best way for an akorn ? One charcoal basket on one side and tray on the other?

[@LownSlowBasics]

Hey mate. Honestly just fill up your charcoal grate, no need for baskets. Get it nice n hot with the deflector in. Same temps as video

[@UnitBeerMonsta]

@@LownSlowBasics bloody legend mate thankyou!! Its been doing my head in trying to work out what method to use haha! Gonna give a crack on a pellet smoker too

[@rubiesofgold7698]

That’s amazing!

[@LownSlowBasics]

🤘

[@grahambishop263]

Great video thanks for this one

[@LownSlowBasics]

Most welcome mate! Glad you enjoyed.

[@christianoliver3572]

Have any of y'all ever heard of using vinegar on the fat instead of or with the oil to make the crackling? My grandmother in rural southern Oklahoma used to rub cider vinegar on the chicharon before she put it in the oven or had my grandfather put it on their smoker. It always turned out really good and it was my favorite so they'd make it for me and dad when we went up from Dallas for a visit. I've tried it before but I've never been able to replicate it. My pork roasts always turn out amazing and everyone loves them but there's always been a difference between hers and mine that I can't replicate. It also might have to do with the pigs themselves. I'm just not sure. They raised normal pigs but they always kept some breeds that were the heritage types. I know one breed for sure was Duroc which was what they used primarily for bacon. Now I'm starving!!!

[@LownSlowBasics]

Thanks mate. I have seen some people use vinegar

[@brentonbell1014]

I work in a kitchen at a butcher that does a lot of roasts, including pork. We spray the skin with white wine vinegar and wipe it off with a clean chux, then cover with salt. Works well, it seems to help clean any extra gunk off the skin...don't get the benefit of leaving them out in the fridge a couple of days but I do that with my home cooks.

[@blueenglishstaffybreeder6956]

You should rename your channel the crackling master, you never fail to impress. Try this tho it never fails for me, I got the idea off chudds bbq, instead of waiting 48 hrs to dry out the skin in the fridge, simply smother the skin only in a thick layer of salt, straight out the packet from Coles or Woolies, cook on the high heat like you suggest, til the pork reaches 130, the last half hour to 45 mins remove the salt, it’s easy as it comes off inn plates cos it’s already done it’s job removing the moisture out of the skin, holy hell it works a treat, please give it a go, perfect if you’re on the run with a store bought piece of pork, it’s not failed me yet, cheers brother

[@LownSlowBasics]

Thanks heaps mate! Oh wow, usually I’ll run the boiling water method if I’m wanting to do a same day buy/cook. But will definitely give that a go!

[@allanplant]

I'm going to try this for a rush roast, I have a 1.7kg, do you still pierce the skin with this method?

[@RumSlug]

Where is that chimney from?

[@LownSlowBasics]

Harvey Norman. It’s the Oklahoma joes halftime XL chimney

[@Jake-zl6oh]

I would thought the tin foil would stuff your crackling? Also that fridge looks empty mate 😅

[@LownSlowBasics]

Not if it’s only loosely covered. Definitely never completely wrap. I know hey lol

[@tomcourtney6818]

Is 63c safe for pork?

[@LownSlowBasics]

Sure is

[@tomcourtney6818]

@@LownSlowBasics Thank you, your videos have taken me from charcoal zero to hero, this is definitely on the Xmas menu!

[@davidbranidis2705]

Have you ever injected roast pork?

[@LownSlowBasics]

Not yet. I will experiment with it though.

[@brentonbell1014]

Once when I was sick of eating it.

[@ng2180]

A. luv yer work N

[@LownSlowBasics]

Cheers mate 🤘

[@davidgoransson2792]

You let it rip at 280 for the whole 2 hours?

[@LownSlowBasics]

The briquettes naturally die down a bit more towards 250 or so after the first hour.

[@davidgoransson2792]

@@LownSlowBasics I've always worried about burning the cook and take it down to 190 after the crackle sets. Love your work BTW. Helped me out a heap with getting started with the new Webber. Love to progress from there but I'm usually only cooking for three.

[@LownSlowBasics]

@@davidgoransson2792 definitely agree. If you can get it down to 200-220 after crackling has set that’s definitely ideal

[@AdamOHalloran]

Hi - I’m going to roast a pork on Christmas (first time ever 😮) and I think this is a great video! On the topic of temperature, everyone else states much lower temps after about 10 or 15 minutes. Any idea why it’s different?

[@patoches]

Wouaw 👏❤️

[@LownSlowBasics]

🙏

[@graemematamua4547]

How about a Christmas Ham??😮

[@LownSlowBasics]

Coming soon

[@graemematamua4547]

@@LownSlowBasics yes siiiiir!

[@cavisconti1252]

Will this work with a boneless pork butt ??

[@LownSlowBasics]

I’d recommend slow smoking a pork butt.

[@edwardwilliams8343]

Oooooooo eeeeee 🎉

[@LownSlowBasics]

🙌

[@robertoespindola9733]

👋👋

[@LownSlowBasics]

🙌

[@mick9371]

No caraway seeds ???? 😮

[@LownSlowBasics]

Nope

[@Waterproof56]

What's the name of this cut?? What do I ask for?