Pork Leg Crackle Roast

Pork Crackle can be one of the hardest things to nail consistently. I'm gonna show you how i go about cooking a Skin-on Pork Leg Roast and how to nail that crackle everytime!
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[@marcusdonaldfoley4635]

Mate, thank you for this vid. I am an expat in the UK and recently just got the same rig as you. Accept I got the cheaper Weber rotisserie attachment from Onlyfire. It worked an absolute treat and probably was the best roast pig I've had. I didn't have your you beaut pricker but improvised with wooden skewers. The crackling was next level with exactly the right amount of saltiness. It even seeped into the meat a little. Made a gravy with the juices after resting and with a little pepper - BEST ROAST PORK EVER!

[@BarkersBBQ]

That's great to hear mate! Love it!!

[@youllthankmelater]

The onlyfire rotisserie is 4 pronged though, which is better than the Weber version 😊

[@barryspiers6956]

Great vid, thank you. One quick question, my butcher had already scored the skin and I’m a bit concerned that amount of salt will get into the scoring and over salt the meat, any thoughts? Yours looks amazing by the way!

[@BarkersBBQ]

Hey mate, I wouldn't be too concerned, just try not to fill those scores with too much salt. If the scoring goes through to the meat then yea just go a lil easier around those parts, but if the scoring doesn't go all the way through to the meat, then it'll be fine.

[@barryspiers6956]

@@BarkersBBQ cheers buddy 👍

[@Greenedgetech]

Looks pretty awesome. Does this need to be done in that closed Weber or will it work in an open air spit

[@BarkersBBQ]

Open air spit would definitely work, heat just needs to be high enough. If you've got a spit with variable height, start close to the coals to establish the crackle, then lift it up to finish the cook

[@waveman0]

the only thing I do differently is I use Himalayan salt, I find it a nicer type of salt than iodized salt. Excellent mate and the same results.

[@mikew151Manhattan]

thanks a bunch I'm bloody starvin now! it was the crunch that got me

[@radders261]

Wonderful video, glad I stumbled upon your channel. What is that BBQ set up you are using? I live in the UK and have never seen anything like it before.

[@BarkersBBQ]

It's the weber brand rotisserie on a weber kettle 👍👍

[@DXNewington]

Cor, that sounded every bit as good as it must've tasted. I just could feel that perfect crunch as I heard it. I'm gonna get this started today and see how it goes. I've done a lotta curries lately, so a nice crispy-coated joint like this will add some variety. Thanks for the inspiration!

[@BarkersBBQ]

Cheers for the kind words mate! I've got more crackle action coming in a new video very soon featuring a crackle roast Porchetta, not to be missed!

[@DXNewington]

@@BarkersBBQ Top stuff. Looking forward to it! Great effort.

[@levittmor77]

It looks delicious, how you remove the salt and did you change the cords after removing the salt?

[@BarkersBBQ]

Nah i just rubbed the salt off over the sink, didn't do anything special.

[@mcintoshfamily3184]

I will season or marinate the pork overnight for a better flavor. But the end result looks great.

[@chrisshieff681]

Damn that looks delicious, will be giving this a go this weekend! I have a rotisserie for a gas grill, any tips for temp settings? Thanks mate

[@BarkersBBQ]

250c is ideal then once the crackle is fully established you can back it off until the meat is done so the crackle doesn't burn

[@chrisshieff681]

@@BarkersBBQ Thanks!

[@randombaddie1767]

I love roast pork with crackling!

[@Jer0tube]

Great video mate!

[@BarkersBBQ]

Cheers buddy! 😀

[@daviddekleyn772]

Do you keep that same temp for the whole time and did you ever stop the Rotisserie for any period on certain parts of the pork?

[@BarkersBBQ]

Hey David, I like to start at about 250C to help establish the crackle early, then once it's set up, bring temps down to 180-200C to let the meat finish 👍

[@daviddekleyn772]

@@BarkersBBQ thanks mate. Before you put it over the coals do you oil and salt again after rubbing off the salt from the day before?

[@BarkersBBQ]

@@daviddekleyn772 nope, it's just as you see in the video

[@BarkersBBQ]

@@daviddekleyn772 check my new Porchetta video out too, I do a bit of a talk about crackle on there too 👍

[@jeffreysheppard8524]

Gidday, some excellent tips in this video, but the bloke sounds like he's an Aussie. Just a reminder, we've been using Celsius for nearly 50 years in Australia. Fahrenheit is obsolete.

[@paulwoolams4007]

haha that crunch OMG..getting into this thisarvo...wish me luck

[@jamesdean6520]

Followed your video EXACTLY, turned out amazing, cheers 👍🏽

[@BarkersBBQ]

Yes!!! Great to hear mate ❤

[@user-xp7ik4tr3i]

Where did u get the skewer??

[@Fajah69]

My physician would be excited with the news that I have been cooking this regularly.

[@nuttynut242]

Who uses Fahrenheit in australia?! other than that good video!

[@hicksy72]

I would usually agree with you but it seems so much of the stuff we get that's BBQ related comes from the US, I pretty much always cook and use thermometers in F.. also Aussie here 🇦🇺

[@JKPilot]

Agreed…and a mix of C (for BBQ temp), and F for meat.

[@compassadventures6021]

Helped 1000% cheers awesome video

[@BarkersBBQ]

Great to hear mate 😀😀

[@68cristian]

wow. magnificent crackle mate ! Im trying that tonight ! cheers...

[@Doggins25]

Awesome video thanks

[@kristian6622]

How much salt would you like with your pork "Yes" 😂

[@JoKerzZxo]

hey mate, love your channel, you made me buy a bullet smoker lol what i need to know is at the start you said 200 degrees celsius but in other vidoes you use fahrenheit, did you make a booboo or did you say the right thing? also your pork shoulder recipe is the best pork I've ever had in my life! love your work cheif!

[@BarkersBBQ]

Hey mate, thanks for the kind words. In this video I refer to 200 Celcius as that's about the bare minimum you need to establish pork crackle, 200F would be too low. I try to quote both so there's less confusion but I must've forgot to on this one 😅

[@andyarellanoChannel]

That is not chicharron, but you made the leg perfect and it is the exact point we look for :-) Skin should be crunchy like that crujiente is the word :-) Nice job! PS make chicharron and you are going to love it, if you are ever travelling in an area with lots of latinos find the chicharron store, you will be glad you did! cheers!

[@porphyrio1]

6:34 Internal Temperature 145ºC ?? I'm confused about pork why Medium rare is 63C and Well done is 77C But here we're at twice the temp.🤔

[@garrybailey5413]

How/ why did the string change from red to white?

[@BarkersBBQ]

Magic! Haha nah the audio on the original got corrupted when I was editing it and had to re-shoot 👍 sharp eyes mate 👀

[@garrybailey5413]

@@BarkersBBQ great video mate, that’s just how close I was watching it! 😂

[@journeyfortwo5211]

Music? Stevie Ray Vaughn?

[@BarkersBBQ]

Excellent pick mate, I'm a big fan of SRV. It's not him, but it's a licensed sample track played in his style.👍

[@graceotoole2467]

Beautiful

[@claudiosalgado4199]

Greatest ❤ pork

[@luckypete0879]

That was an awesome vid

[@BarkersBBQ]

Cheers mate! Glad you liked it

[@Juiced10111]

@9:50 I almost bit the screen.

[@gd5830]

You want any more pork with your salt?

[@zapkvr]

The music is annoying AF

[@markblanch665]

It’s called crackling.

[@zapkvr]

My word this guy looks like he needs to lay off the pork crackle. And the beers

[@BarkersBBQ]

Nah mate, everytime I go round your mums house, she gives me a cookie.

[@MrMageHoney]

My Nana used to say "If you have nothing nice to say, go and be a cunt by yourself somewhere else"

[@richie152]

Great video , the very loud music way way too high to ambient volume of yourself spoils it, why not attain an even volume throughout the entire video. So many spoil their uploads by doing this mistake. I'm trying to watch in bed as not to awake others around if you see my point.

[@newbiegarden]

Broh, that's not a leg. 😅

[@broken2352]

Crackle game on point to bad the meat was as dry as the salt U put on the skin :/

[@Cruella-Deville]

What a way to treat a piece of meat no respect for the animal . It wont taste good if you don’t treat it with respect.

[@Peter-zv4dx]

Legend ❤