Roast Pork Loin in a Weber with Perfect Crackling

Roast Pork Loin in a Weber (With Perfect Crackle)

This roast pork loin delivers ultra-crispy crackle and tender, juicy meat using a simple high-heat Weber kettle setup. With the right prep and technique, you’ll get perfect crackle every time — even from vacuum-sealed pork.

Choosing the Pork Loin:
A pork loin around 1.5–1.7kg (3.3–3.7lbs) works perfectly for this method. Look for:
•    Skin not previously scored
•    Skin that hasn’t been sitting in moisture
•    A good trim of external fat underneath the rind
If your butcher doesn’t dry the skin, don’t stress — you’ll dry it in the fridge.

Drying the Skin:
Dry skin is the foundation of perfect crackle.
•    Uncover the pork in the fridge for 24–48 hours
•    Pat the skin dry with paper towel
•    Avoid salting early — salt draws moisture to the surface

Equipment You’ll Need:
•    57cm Weber kettle (or any hooded BBQ)
•    Charcoal Briquettes
•    2 charcoal baskets
•    Foil tray for drippings
•    Jaccard (meat tenderiser) for perforating skin
•    Utility knife for shallow scoring
•    Instant-read thermometer

Temperature Overview:
•    Cook temp: 250°C (482°F) indirect
•    Target internal: 63°C (145°F) You can push further to achieve more tender meat, but watch out for burning the skin
•    Rest time: 1 minute per 100g (3.5oz)

Preparation:
Dry the skin
If the pork has been vacuum sealed, dry it uncovered in the fridge for two days. If not, overnight is fine. The skin should feel dry, firm and slightly hard to the touch.
Perforate and score

Use a jaccard to punch tiny holes all over the rind. This helps moisture escape rapidly when exposed to high heat.
Then score shallow lines about 5mm (¼”) deep across the skin.
These act as slicing guides later.
Set the pork aside — you’ll season just before cooking.

The Cook:
Setting up the Weber
1    Fill a chimney starter completely with briquettes.
2    Light the chimney and let the briquettes fully ash over.
3    Place the two charcoal baskets in the centre of the charcoal grate.
4    Dump the lit briquettes into the baskets.
5    Using tongs, move the baskets to opposite sides of the kettle.
6    Place a foil tray between them to catch drippings.
7    Install the grill grate and close the lid with all vents fully open.
8    Preheat for 10 minutes — you want it extremely hot.

Seasoning & roasting:
Lightly oil the flesh side and season with salt and pepper.
Flip it over, apply a thin layer of oil to the skin, and salt generously.
Place the pork in the centre of the grill, skin up.
Insert an internal probe and set to 63°C (145°F).
Close the lid with the vent positioned on one side of the roast.

Lid rotation:
After 30 minutes, rotate the lid so the vent sits over the opposite side.
This creates alternating hotspots and promotes even crackling.
Continue cooking for another 25–30 minutes.
Expect total cook time of around 1 hour 15–20 minutes for a 1.6kg (3.5lb) loin.

The Payoff:
Once the pork hits the target internal temperature, lift the lid and admire the crackle. It should be blistered, golden and glass-hard.
Rest the roast for 16 minutes (1 minute per 100g).
Slice along the guidelines and serve immediately to preserve the crunch.

Ingredients:
•    1.6kg pork loin (3.5lbs)
•    2 tbsp extra virgin olive oil
•    Kosher salt or flaky salt
•    Coarsely ground black pepper

Recipe Steps:
1    Dry the skin for 12–48 hours in the fridge, uncovered.
2    Perforate the skin with a jaccard and score shallow cuts 5mm (¼") deep.
3    Fill a chimney starter completely with briquettes and light it.
4    Once ashed over, place two charcoal baskets in the centre, dump in briquettes, then move baskets to opposite sides.
5    Place a foil tray between the baskets.
6    Install the cooking grate and preheat the Weber at full vents for 10 minutes.
7    Oil and season the flesh side with salt and pepper.
8    Oil the skin lightly and salt generously.
9    Place the pork in the centre of the grill, insert a temp probe and set to 63°C (145°F).
10    Close the lid with the vent over one side of the roast.
11    After 30 minutes, rotate the lid vent to the opposite side.
12    Continue cooking for 25–40 minutes, or until the pork reaches temp and crackle is formed.
13    Rest for 16 minutes.
14    Slice and serve immediately.

Recipe Info:
•    Prep Time: 12–48 hours (skin drying)
•    Cook Time: 1 hour 15–20 minutes
•    Serves: 5–7
•    Effort: Average
•    Course: Main
•    Cuisine: British / Australian
•    Hydration: 3 beers (optional… but recommended)

Tips & Variations:
•    Too much moisture coming out of the skin, and your crackle isn’t forming?
Your fridge drying time wasn’t long enough — next time, dry it out for 72 hours. Some pork products when vacuum sealed tend to absorb a lot of moisture into the skin.
•    For extra flavour:
Season the flesh with garlic powder, fennel seeds, smoked paprika or your favourite BBQ rub.
•    Don’t salt early:
Salt pulls moisture to the surface, ruining crackle. Only salt immediately before cooking.
•    Want softer meat?
Cook the pork until the internal temp reaches  80°C (176°F) and rest a little longer. The crackle will still hold.

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