roasted Pork shoulder

Roast Pork with Crackle that's perfect every time

If you want foolproof, loud, glass-shattering pork crackle, this recipe will show you exactly how to get it. With properly dried skin, high heat, and a simple Weber Kettle setup, you’ll get juicy pork and perfect crackle every time.

Choosing the Pork Shoulder:
A boneless pork shoulder with the skin on is ideal for roasting. Look for a piece that hasn’t been vacuum sealed. Moisture is the enemy of crackle, so ask your butcher if they can dry-age it in their cool room for a day or two. Once you bring it home, leave it uncovered in your fridge for another 1–2 days to completely dry the skin.
Why Dry Skin Matters:

Crackle forms when moisture evaporates out of the skin, causing it to puff and crisp. The drier your skin is before cooking, the better the results. If the skin feels tough and leathery, you’re on the right track.

Equipment You’ll Need:
•    57cm Weber Kettle (or any kettle BBQ)
•    Charcoal Briquettes
•    Instant Read thermometer
•    Trimming Knife
•    Brisket Slicing Knife
•    Butchers Twine

Temperature Strategy:
Start hot (240–250°C / 464–482°F) to drive the crackle formation, then reduce to 190–200°C (374–392°F) to finish the cook evenly without burning the crackle.

Preparation:
Drying & Scoring the Skin
After 3–4 days of drying (2 days at the butcher + 1–2 days in your fridge), the skin should be firm and dry. Using a very sharp knife or a utility knife, score the skin at 5 mm (¼") deep, spacing each cut about 1 cm (½") apart. Roll the roast as you cut to keep the score marks consistent.

Rub a small drizzle of olive oil over the skin—just enough to help the salt stick. Massage salt flakes into the slits and across the skin. This final draw of moisture is crucial for crackle.

Set the pork aside while you prepare the BBQ.

The Cook:
Weber Kettle Setup
Fill a chimney starter completely with briquettes—overload it. Once the briquettes are fully ashed over, place the charcoal baskets in the centre of the BBQ and tip the chimney evenly into the baskets.
Spread the baskets apart slightly and place a foil tray in the middle to catch drippings. Put on the cooking grill, open all vents, and let the kettle preheat for 10 minutes until it hits 240–250°C (464–482°F).

Start the Roast
Insert a temp probe into the thickest part of the pork shoulder and set it for 63°C (145°F). Place the pork in the centre between the two charcoal baskets.
Position your lid vent directly over one basket to create a hotspot. This directional heat is what kickstarts the crackle.

Creating the Crackle
Roast for 25 minutes, then rotate the lid 180° so the vent sits over the opposite charcoal basket—without removing the lid. This ensures both sides of the skin blister evenly.
Continue roasting for another 25 minutes.
At the 50-minute mark, you should see great crackle forming.

Lowering the Temp
Close the bottom vent to about ¼ open. This will slowly ease the BBQ down to 190–200°C (374–392°F). Continue cooking until the pork hits 63°C (145°F) internal.
Total cook time is roughly 2½–3 hours for a 3.6 kg shoulder (40–50 min per kg).

The Payoff:
Once the pork reaches 63°C (145°F), remove it from the Weber and rest it for 15 minutes. Resting makes slicing easier and helps preserve the juices.
Carve through the crackle with a sharp knife—listen for that crunch—and serve with your favourite sides.

Ingredients:
•    3.6 kg boneless pork shoulder with skin on (7.9 lbs)
•    1 tbsp olive oil
•    1 tbsp salt flakes

Recipe Steps:
1    Dry the pork: Leave uncovered in the fridge for 1–2 days (longer if possible). Skin must be dry.
2    Score the skin: Cut 5 mm (¼") deep slits, 1 cm (½") apart.
3    Season: Rub lightly with olive oil. Coat generously with salt flakes, working it into the slits.
4    Preheat the Weber: Load a chimney to the brim with briquettes. Once ashed over, pour into two charcoal baskets placed in the centre. Spread baskets apart slightly and place foil tray between them.
5    Stabilise: Fit the grill, open all vents, and heat to 240–250°C (464–482°F).
6    Place the roast: Insert probe and place pork between the baskets. Position lid vent directly above one basket.
7    First crackle phase: Roast for 25 minutes.
8    Rotate lid: Turn the lid 180° so vent sits over the opposite basket. Roast another 25 minutes.
9    Drop temp: Close bottom vent to ¼ to lower kettle to 190–200°C (374–392°F).
10    Continue roasting: Cook until internal temp reaches 63°C (145°F). Total time: 2½–3 hours.
11    Rest: Remove pork and rest for 15 minutes.
12    Serve: Carve and enjoy the crackle.

Recipe Info
•    Prep Time: 10 minutes (plus 1–4 days drying time)
•    Cook Time: 2.5–3 hours
•    Serves: 6–8
•    Effort: Easy
•    Course: Main
•    Cuisine: British / Australian
•    Hydration: 6 beers (optional… but recommended)

Tips & Variations:
•    Avoid vacuum-sealed pork: Moisture builds up inside the packaging, making crackle difficult.
•    Utility knives are MVPs: They hold a set depth, making scoring safer and more consistent.
•    Keep the lid shut: Every lid lift drops the heat and hurts crackle development.
•    If crackle isn’t forming fast enough: Open vents fully for a short blast of heat, but watch closely.
Variations
•    Add spices under the skin: For a subtle flavour lift, rub fennel seed, pepper, or garlic powder into the meat (not the skin).
•    Use lump charcoal: It burns hotter, ideal for crackle, but requires more airflow control.
•    Try a flavoured smoke: Apple or hickory adds a mild sweetness to the roast.

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