If you have a pork leg you wanna turn into a mouthwatering crunchy pork roast for everyone to enjoy, then boy do we have the cook for you.
Crispy and Crunchy Pork Roast on the Grill
About 6 (up to 12) hours before the actual cook, take the time to prepare the roast. Score the skin in a cube pattern. This will allow the skin to open up during cooking for bonus presentation points!
Then, mix these ingredients for the injection brine:
- 1 Cup Apple cider vinegar
- 2 Tbsp Worcestershire sauce
- Juice from 1 Lime
- 1 tsp Tabasco sauce
- 3 Tbsp Salt
- 1 Tbsp All-Purpose barbecue rub
Using a meat injector, inject the roast leaving 1 inch between the holes. Then season the pork with your all-purpose rub on the meat side, and straight salt on the skin.
Now set your grill up for indirect cooking at a high temperature, in the 400-500ºF range. Place the roast on the indirect heat side, and let the high heat crisp up the skin.
This should take about 45 minutes – check a couple of times throughout to make sure it’s not just one side thats cooking.Once the skin looks dry enough, carefully scrape off the excess salt off of the skin, since it has served its purpose.
Keep cooking for about another hour, or until the skin starts splitting open. This is when you want to lower the temperature a bit, and insert a high quality reliable meat thermometer to monitor core temperature. Your crunchy pork roast is almost ready!
Cook to a minimum core temperature of 154ºF. When ready, rest the pork at room temperature for 30 minutes, allowing the meat to reabsorb its juices.
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