How to get crispy pork skin the easy way

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How to get crispy pork skin the easy way

I’ve made several videos on how to crispen up the skin on pork. And still, I get asked if I can make it easier. No problem, I’ve got your back.

This is the easiest way I know to make crispy pork skin on your grill. All it takes is time and a watchful eye on your meat.

  1. You’ve got to start with skin on pork. This is a tenderloin pork roast. Ask your butcher to leave the skin on next time he gets one.

  1. Take an oven tray large enough to hold your cut of pork and fill it with a thick layer of coarse sea salt. Lay the pork with the skin down on the salt and press it so the salt sticks to the skin. Put it uncovered in the fridge for 24 hours.
  2. At this time the salt gets rid of a lot of the moisture in the skin so it dries out. For crispy skin, it has to be dry.

  1. After 24 hours you take the meat out of the salt and brush off the salt. The salt did it work and you have to take it off otherwise, it would be to salt to eat.

  1. Carve the skin to the fat cap. I do this because the skin tightens up during the cook and the meat gets a weird shape at the end. By carving the skin it loosens the tension.

  1. Sprinkle your favourite dry rub on the meat without touching the skin. The skin has enough salt for the taste.

  1. Fire up your grill with 2 zones and a temperature of about 140°C (284F). Put the meat in the grill on the cooler side and put an oven tray underneath to catch the juices before they get your grill dirty or start a grease fire. While you are at it you can fill the tray with some pieces of carrot and potatoes so they can cook in these juices. That’s delicious as a side dish.
  2. Stick a thermometer in the meat and let the pork cook to a core temperature of 62°C (144F).

  1. By now the meat is done but the skin has to go one step further to get it perfect.
  2. Take the meat out of the grill and raise the temperature. If you’ve got a back-burner, this is the time to use it. This way you’ve got better control.

  1. Put the meat with the skin to the heat while you keep looking out for the skin to start bubbling. Stop when you see black spots. You don’t want the skin to burn.

  1. When the skin is crispy you can show it to everybody and take in the compliments.

Big thanks to Napoleon Grills for sponsoring this post.
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Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.

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