The Ultimate Guide to Perfect Pork Leg with Crackling on the Rotisserie

🔥Prepping the pork leg by jacquarding and salting the skin is key to achieving perfect crackling.

🌡️Cook the pork leg on the rotisserie at a high temperature initially for crackling, then lower the temperature for even cooking.

✨Let the pork leg rest for 15 minutes before slicing and serving to allow the juices to redistribute and the meat to become even more tender.

💡To achieve an intense heat and prevent flare-ups, separate the coals on the rotisserie and consider using a drip tray.

🍺Sit back, relax, and enjoy a beer while the pork leg cooks on the rotisserie.

How long should I leave the pork leg in the fridge with salt on it?

—You should leave the pork leg in the fridge with salt on it for 24 hours, but you can go up to 48 hours for even better results.

What temperature should I aim for when cooking the pork leg?

—The internal temperature of the pork leg should reach 150°F (65°C) for optimal doneness.

Can I use a different tool instead of jacquard for piercing the skin?

—Yes, you can use a corn cob holder or any other sharp tool that can pierce the skin all over.

Should I pour boiling water over the salted skin?

—While some people prefer pouring boiling water over the salted skin, wiping it dry with paper towel works just fine.

Is it normal for the crackling to form a crust on top?

—Yes, the crust on top of the crackling is a sign that it has drawn out the moisture, resulting in the perfect crackling.

00:04Introduction to the video and the topic of cooking pork leg with crackling on the rotisserie.

00:52Prepping the pork leg by jacquarding the skin to create little holes for moisture to escape and covering it with salt to draw out moisture.

06:21Cooking the pork leg on the rotisserie at a high temperature initially for crackling and then lowering the temperature for even cooking.

08:09Checking the internal temperature of the pork leg and determining its doneness.

08:49Final thoughts and conclusion of the video.