How to get perfect crackling on a pork roast

[ruralcooking]

I often pop a pork loin in the Weber Summit Charcoal for about 4 hours at low temperature, and the meat comes out fine. However, the skin ends up chewy and tough, mostly inedible. I know it's possible to get good, crisp crackling on a pork roast that can be bitten through easily, but I don't know how to do it, especially on a BBQ like the WSC!

Does anybody have any tips?

TIA...

[Ahumadora]

Cryovac moisture soaked pork skin will not produce good crackling. Try fresh pork and rub the pork skin with a big dose of salt and let sit over night in the fridge uncovered.

[ruralcooking]

Thank you, I always use fresh pork, but I will try with the salt rub!

[jgreen]

You might do better with a bit more heat at the end as well. Pull the loin off a bit before done, crank up the heat, and put it back on

[ruralcooking]

Last-minute, high-temperature sear - noted with thanks.

[allsid]

try the broiler or a hot chimney broiler method.

[ruralcooking]

I don't think I have heard of that before. Do you mean just putting it under a broiler at the last minute, or on top of a chimney of charcoal?

[allsid]

Either- if the internal meat is correct, just move forward with crisping the skin. A quick deep fry would also work.

[Spinaker]

I like to spoon HOT rendered duck fat over the skin. (You can use canola oil too) It crackles and crunches! I love it.

[Spinaker]

Yep! You got it. Right at the end. PLEASE BE CAREFUL! I use a large Dutch oven. Place the meat on a wire rack, over a large baking pan. Then CAREFULLY spoon the rendered fat over the skin. Continue to baste until satisfied. Keep the rendered fat hot. ruralcooking

[ruralcooking]

Sounds highly theatrical! Must give it a go.

[Spinaker]

ruralcooking I got the idea from Matty. A bit.....unconventional,.......but a great dude! FW to 4:30 if you don't wanna watch the whole video.

https://www.youtube.com/watch?v=8_y39pIFk6M