Charcoal BBQ method: Indirect & Medium (with switch-up)
Crackling Roast Pork on a Kettle BBQ
Indirect and medium with a switch-up — 15 minutes prep, an hour and a half of cooking, crackle worth the wait.
15 minsPrep
1 hour 30 minsCook
1–4 hoursMarinate
6Serves
Ingredients
2kg rolled pork loin
3 teaspoons garlic powder
2 tablespoons kosher salt
1/2 cup olive oil
Method
Unwrap the pork and dry it uncovered on a rack in the fridge for at least an hour — overnight is better — rind-side up.
Score the rind about 3mm deep at 1-inch intervals, being careful not to cut into the meat (your butcher can do this if you’d rather not).
Rub garlic powder and salt into the meat side, then drizzle olive oil over the rind and meat, working plenty of salt into the scored rind with your fingers. Bring to room temperature 1–2 hours before cooking.
Set up the kettle for indirect heat at 230–240°C — lit charcoal banked to one side, the other side left bare.
Roast the pork rind-up on the bare side, lid closed, for 20–30 minutes to get the crackling started — avoid lifting the lid during this stretch.
Keep roasting indirect, checking the crackling and topping up charcoal as needed, until the pork is cooked through (around 1 hour 30 minutes total).
Rest before carving, and serve the crackling alongside.
