The Ultimate Crispy Pork Roast: A Juicy and Flavorful Delight

🔥The key to achieving a perfectly crispy pork roast is through the preparation of the skin. Scraping off the excess salt and vinegar and slow-cooking on a two-zone fire ensures a crispy and delicious result.

💦Allowing the roast to rest before crisping up the skin helps the juices redistribute throughout the meat, resulting in a tender and juicy roast.

🌶️The spice rubs used in this recipe, such as Uncle Steve's pig shake and Q-Shine Texas Pecan, add a flavorful and savory kick to the pork roast.

🍽️This deliciously crispy pork roast pairs well with mashed potatoes and green beans, making for a satisfying and flavorful meal.

🔪The cooking process involves smoking the roast until almost finished, flipping it over, and then crisping up the skin to perfection. The result is a beautiful and mouthwatering crispy pork roast.

How should I prepare the skin to achieve a crispy pork roast?

—Before cooking, scrape off the excess salt and vinegar from the skin. This will help the skin to crisp up during the cooking process.

What rubs should I use for seasoning the pork roast?

—For this recipe, we recommend using Uncle Steve's pig shake and Q-Shine Texas Pecan. These rubs add a flavorful and savory kick to the pork roast.

How long should I cook the pork roast for?

—The cooking time may vary depending on the size and thickness of the roast. It's best to use a meat thermometer to ensure it reaches an internal temperature of 140-145°F.

Can I use this recipe for other cuts of pork?

—Yes, you can use this technique for other cuts of pork as well. Just adjust the cooking time according to the thickness of the meat.

What can I serve with the crispy pork roast?

—This pork roast pairs well with mashed potatoes and green beans. The combination of the succulent roast, creamy potatoes, and crunchy beans creates a delicious and balanced meal.

00:05Welcome to another episode of Mom and Papa Joe, where we create a delicious crispy pork roast.

00:12We start with a beautiful rack of pork, bone-in and with the skin on.

01:38After smoking the roast until almost finished, we flip it and crisp up that delicious skin.

10:38After 25 minutes of rest, we scrape off the excess salt and vinegar from the skin before crisping it up on a hot fire.

15:45After 15 minutes of searing, we move the roast to the cool side of the grill to continue cooking.