If you have a charcoal barbcue, there’s no better way to cook a pork roast. The pork stays moist, crackling is almost guaranteed and you get that added hint of smokiness. Perfect for the festive season.
Take the pork out of the fridge at least one hour before cooking and score the skin. Season the meat and skin generously with salt and set it aside to allow the meat to warm up a little and the salt to penetrate. Now it’s time to start the fire. It will take approximately 45 minutes for the coals to be ready for cooking – they need to stop flaming and become grey and ashy. When they’re ready, make sure the skin of the pork is very dry and salt it once again. Place the roast close to the heat to seal and crisp it. After 20 – 30 minutes move it a little further away from the coals to give it indirect heat. Continue to cook slowly until the meat is still juicy but cooked through. If you have a meat thermometer the internal temperature should be 63ºC (145ºF). Allow the pork to rest before carving. Enjoy!
michelle picker cooks 