Double Crackled Pork

Lexi Gugger

Double Crackled Pork is simply when ourbutchersadd extra skin to the rolled pork collar, (a deboned pork shoulder). This makes it perfect for a spit roast as there is complete coverage of the delicate meat and most importantly more crackling!

If you havent already, check out our video of Jono cooking this Double Crackled Pork Recipe watch it below! Just aquick word of warning, the following video might make you very hungry or you get what they call the crackling craving.

To whip this one up yourself, to get started youll be needing:

  • 1 Large piece rolled pork collar with extra skin (Just let our butchers know that youd like the extra skin)
  • 1 clove garlic
  • Olive oil
  • Pepper
  • Sea salt flakes


Prepare the charcoal about an hour before cooking this ensures that there is a nice bed of coals and even head. You want to ensure there are not too many large flames which can blacken the pork. This time around weve used charcoal but cooking the Pork will work just as well (okay, almost as well) over briquettes or gas.

Sprinkle the pork generously with salt, crush the garlic and rub it all over the pork, especially into the scored slits in theskin. Drizzle olive oil on and rub it in. Slide the pork onto the spit bar and place over the hot coals. This is piece of pork was around 2.5 kg and needed 5 hours to reach its end state of perfection.

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