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BBQ Pork Crackling

BBQ Vortex Pork Crackling

One of the things I love when I order or cook a Pork Roast is the crackling. I recently cooked two pork butts which came with the skin on with a nice layer of fat. After cutting off the skin I prepped these for some pork crackling cooked on the BBQ.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer, Side Dish


  • Skin from a Pork Joint
  • Sea Salt


  • Trim the skin and fat off your pork joint and then slice in a crosshatch pattern. Take some kitchen roll and dry the surface of the skin.
  • Next, sprinkle the skin with sea salt. I use saltĀ from the Cornish Sea Salt company which I quite oftenĀ cold smoke. The next time I do this I think I will try it with some smoked salt. Place the skin on a plate and put it in your fridge overnight. Do not cover it as you are trying to dry the skin out as much as possible.
  • When you are ready to cook remove the skin from the fridge and slice into smaller pieces. Trim any larger pieces of fat off but do leave some fat on each piece as it adds to the taste.
  • Place the pork skin on the BBQ and cook for around 40 minutes. If you are using the BBQ vortex rotate the lid 90 degrees every 10 minutes.
  • Cooking on the vortex with really crisp the skin up and I also found the fat I left on puffed up a little and was really tasty with crispy skin.
    BBQ Pork Crackling
Keyword Crackling, Pork