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Pork Roast
Posted on 12/12/22 at 7:20 pm
Posted on 12/12/22 at 7:20 pm
How do you get cracklin skin in the oven. What cut of pork do you use ? Technique and seasoning
3
Posted on 12/12/22 at 7:25 pm to KyrieElaison
Well, you need skin on the roast for cracklin skin so more than likely you need either a picnic that has skin or a fresh ham that has skin.
This post was edited on 12/12/22 at 7:31 pm
Posted on 12/12/22 at 7:39 pm to KyrieElaison
There's a fat cap on most butts you buy. Rub it with a light coat of avocado oil and score it diagonally in a cross hatch pattern. Obviously bake it with the fat cap up. When the roast is cooked the skin should be nice and crispy. If it's not throw it under the broiler for a minute.
eta: season the top and four sides of the roast first then flip it over and do that ^^^^
eta: season the top and four sides of the roast first then flip it over and do that ^^^^
This post was edited on 12/12/22 at 7:41 pm
Posted on 12/12/22 at 7:59 pm to KyrieElaison
Here is a link to a thread from earlier... how I like to slow roast Boston Butt that yields cracklin' crisp skin (page 2)
Mash
Mash
This post was edited on 12/12/22 at 8:01 pm
Posted on 12/12/22 at 8:31 pm to GeauxTigers0107
A butt with a fat cap slow roasted is perfection.
Posted on 12/12/22 at 8:41 pm to GeauxTigers0107
So to get “cracklin skin”, y’all are suggesting to cook skinless fat?
Is the OP looking for a roast with skin and fat like a cochon de lait or is he looking for crispy fat?
Is the OP looking for a roast with skin and fat like a cochon de lait or is he looking for crispy fat?
Posted on 12/12/22 at 9:15 pm to SixthAndBarone
quote:
So to get “cracklin skin”, y’all are suggesting to cook skinless fat?
Good point. I misspoke calling what I cook "skin" but it's cracklin' crisp and delicious nonetheless.
Posted on 12/13/22 at 4:56 am to SixthAndBarone
I see what you're saying. Yeah, good point. The fat cap on a butt does lend itself well to this process but a picnic may be what he's after.
Posted on 12/13/22 at 6:05 am to GeauxTigers0107
Don’t get me wrong, the crispy fat is a delicious way to go.
A cracklin is fat with skin. So on a pork roast, you can either go the skin route or crispy fat route. It just depends what he’s wanting. I say try both and see which one you like.
A cracklin is fat with skin. So on a pork roast, you can either go the skin route or crispy fat route. It just depends what he’s wanting. I say try both and see which one you like.
This post was edited on 12/13/22 at 6:07 am
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