Slow Roasted Pork Butt With Crackling Yield: 10
Ingredients:
Slow Roasted Pork Butt With Crackling
8 lb. Pork Butt Roast with skin
1/4 cup brown sugar (60ml)
1 tbsp of dried chilli flakes (15ml)
1/2 cup of chopped parsley (125ml)
3 tbsp of chopped rosemary (45ml)
2 tbsp of oregano (30ml)
3 tbsp chopped garlic (45ml)
1 tbsp of chopped thyme (15ml)
2 tbsp onion salt (30ml)
1/2 cup olive oil (125ml)
1 tsp of pepper (5ml)
Drip tray
2 x rosemary sprigs
2 x thyme sprigs
2 bottle of lager
Directions:
Slow Roasted Pork Butt With Crackling
In a food processor, add rosemary, parsley, thyme, oregano, brown sugar, chilli, onion salt and oil. Blend all the ingredients together. Rub this paste mixture all over the pork butt and place it into a large sealable bag. Refrigerate overnight.
Preheat barbeque to 220°F/110°C keeping one side of barbeque off. Place a drip tray underneath the grate on the cool side of the grill. Pour the beer into the drip pan and add the herbs.
Using a sharp knife score the skin of the pork with 3 or 4 ½ inch deep slashes.
Place the pork skin side up on the cool side of the grill over the drip pan. Let pork roast for 6 hours with barbeque lid closed.
Remove roast and set on a tray. Loosely cover with aluminium foil. Let the roast rest for 15 – 20 minutes before carving. The skin on the roast (crackling) can be broken into bite sized pieces and used as garnish.
Serve and Enjoy!