Double Crackled Pork

Lexi Gugger

Double Crackled Pork is simply when our butchers add 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 haven’t already, check out our video of Jono cooking this Double Crackled Pork Recipe watch it below! Just a quick 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 you’ll be needing:

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

 

Method:

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 we’ve 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 the skin. 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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