Rotisserie Stuffed Loin of Outdoor Reared Pork

Cooking a rolled pork loin or belly with crackling on a BBQ rotisserie is a splendid way to get juicy, flavorful pork with a crispy crackling. Here’s how you can achieve that perfect roast:

Ingredients

• 1 rolled pork loin or belly (size depending on the number of servings)
• Olive oil or pork fat
• Coarse sea salt
• Optional: herbs and spices (such as fennel seeds, thyme, and garlic powder)

Equipment

• BBQ with a rotisserie attachment
• Sharp knife
• Meat thermometer

Preparation

1. Prepare the Pork:
   • Take the pork loin/belly out of the refrigerator at least an hour before cooking to bring it to room temperature.
   • Dry the skin thoroughly with paper towels. The drier the skin, the better the crackling.
   • We score the skin finely for great crackling

1. • Rub the skin with olive oil or melted pork fat. This helps to conduct heat directly into the scored skin.
   • Season generously with coarse sea salt, rubbing it into the scores. This not only seasons the meat but also aids in the crackling process.
   • If using, rub the meat (not the skin) with your choice of herbs and spices.
2. Prep the BBQ:
   • Preheat your BBQ to a high heat to start the crackling off, aiming for around 450-500°F (230-260°C). If using charcoal, let the coals become white-hot.
3. Mount on the Rotisserie:
   • Secure the pork loin onto the rotisserie spit, ensuring it is balanced for even cooking.
   • Once mounted, place the spit on the BBQ and turn on the rotisserie motor. Close the lid to keep the heat high initially for the crackling.

Cooking

1. Initial High Heat:
   • Cook at the higher temperature for about 20-30 minutes to start the crackling process. You should see the skin beginning to bubble and crisp.
2. Lower the Heat:
   • After the initial high heat phase, lower the BBQ temperature to around 325°F (160°C) for the remainder of the cooking time. This ensures the meat cooks through without burning the crackling.
   • A general guide for cooking time is about 25 minutes per pound, but the best way to ensure doneness is by using a meat thermometer.
3. Check for Doneness:
   • The pork is done when the internal temperature reaches 145°F (63°C). At this point, the meat will be juicy, and the crackling crisp.
4. Rest the Meat:
   • Remove the pork loin from the rotisserie and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist roast.
5. Serve:
   • Slice the pork loin, ensuring each slice has a piece of the delicious crackling. Serve with your choice of sides, like roasted vegetables or a fresh salad.

Tips

• Keep the BBQ lid closed as much as possible to maintain a consistent temperature.
• If the crackling isn’t quite crispy enough by the end of the cooking time, you can finish it under a broiler or in a hot oven for a few minutes. Just watch it closely to prevent burning.
• Adjust the seasoning to suit your taste preferences. The crackling itself benefits from the simplicity of salt, but the meat can be flavored with a variety of spices.

Enjoy your perfectly cooked rolled pork loin with crackling, a true feast that combines tender, flavorful meat with the irresistible texture of crispy skin.