Dive into a world of mouthwatering flavours with our Weber Q roast pork! Think succulent, juicy pork beneath a golden, crispy crackling. New to Weber Q? Don't worry! This simple yet delicious recipe will have you crafting perfect roast pork in no time. It's not just a dish—it's a Weber Q revolution!
Cheers to the much-anticipated weekend with loved ones around! But what's the dish of the day?
Lucky ones with a Weber Q, get ready for a treat.
Dive into my easy-to-follow guide, and soon, you'll nail that impeccable pork crackling—even from vacuum-sealed pork! Here's a hint: it'll transform your dish.
The key? Ensure the skin is bone-dry before roasting. So, arm yourself with salt, rub it generously, and let it air in the fridge—for a few hours or, ideally, overnight.
When it's showtime, turn up the heat on your Weber Q and watch that pork crackle sizzle to perfection. It's as straightforward as that! Trust me, your taste buds will thank you.
Ingredients to make Weber Q Roast Pork
With this straightforward guide and just three ingredients, you're all set to create a crackling masterpiece. Even with vacuum-sealed pork, this trick is an absolute game-changer.
The ingredients you'll need are:
- A leg of boneless pork
- Sea salt
- Olive oil
How to make Weber Q roast pork?
Alright, let's dive into this scrumptious Weber Q roast pork recipe. First things first, take a sharp knife and score the pork skin, making sure to keep about a 2-centimetre gap between each mark. Don't cut into the flesh underneath - it's all about the skin here.
Now comes the fun part: the salt. Sprinkle a generous amount of granulated salt all over the skin. Don't fuss about getting it into the score marks - we're just aiming to draw out the moisture to make that crackling really pop.
Fire up your Weber Q
Fire up your Weber Q
Ready to grill? Let's get that Weber Q set up for convection oven cooking. Place a new convection tray on the grill - Weber Q trays align perfectly with the holes on the grill to prevent any unwanted movement. Now, pop a trivet on top of the tray.
Fire up your Weber Q by turning on the gas bottle and then both control knobs to the START/HI position. Hit the ignition switch to ignite the BBQ.
Got a Weber Baby Q? Just turn the control knob to START/HI. Now is a good time to rest a meat probe on the convection tray if you have one - it'll give you the temperature of the BBQ. Run it at this setting for 10-15 minutes to get your Weber Q hot and ready with the lid closed.
Prepare your Roast Pork
Preparing the Pork for roasting in your Weber Q
While your grill is warming up, let's give your Weber Q roast pork a second prep. Work a generous amount of sea salt flakes into the skin, focusing on those score marks you made earlier.
Splash some extra virgin olive oil all over the skin, and don't forget the bottom and sides of the pork. Finally, sprinkle on some more sea salt for good measure. Now, your pork is ready for its Weber Q debut!
Place your pork in the centre of the trivet, and listen for that satisfying sizzle. Insert your other meat probe into the centre of the pork, but avoid the bone if there is one - we don't want to misread the pork's internal temperature.
Remember to close the lid to keep that heat locked in.
The temperature of your Weber: If you're using the Medium or Family Q series, turn the small gas control knob to the LOW position and keep the large control knob in the HI position. If you've got a Weber Q Baby, there is no need to adjust anything. Let your pork roast sit for about 25 to 30 minutes at this setting. Trust me, resist the urge to peek.
You should have crackle!
35 to 45 minutes in, your pork will already be crackling. Feel free to take a sneak peek at this point. Now, turn the smaller control knob to the OFF position and the large control knob to the ROAST position.
The temperature will start off high, but it'll come down soon once you turn the control knob to the medium position.
And don't worry about burning the roast. Keep the roast at around 190°C to 230°C or 375°F to 450°F at all times. Simply adjust the control between HI and Medium as needed.
Get the veggies on!
Once your pork hits an internal temperature of 45°C or 113°F, you can add your roast vegetables around the pork. They'll soak up all that smokey pork goodness.
Keep an eye on your Weber Q and pork temperatures with your meat probe. When the pork's internal temperature reaches 155°F or 68°C, you can remove the meat probe (don't forget to wear gloves!).
Transfer the pork to a serving plate and let it rest for 10 to 15 minutes. This will bring the internal temperature to around 160°F or 71°C, which is just right for eating.
After the rest, take off the crackling and break it into bite-size pieces. Carve your meat, serve it up with those tasty roast veggies and dive in. Enjoy!
How long does roast pork take to cook in the Weber Q?
| Weight of Pork (Kg) | Weight of Pork (lbs) | Approximate Cooking Time |
|---|---|---|
| 1 kg | 2.2 lbs | 1 hour - 1 hour 30 minutes |
| 2 kg | 4.4 lbs | 2 hours - 2 hours 30 minutes |
| 3 kg | 6.6 lbs | 3 hours - 3 hours 30 minutes |
| 4 kg | 8.8 lbs | 4 hours - 4 hours 30 minutes |
| 5 kg | 11 lbs | 5 hours - 5 hours 30 minutes |
Remember, these are just estimates and can be influenced by a range of factors such as the thickness of the roast and the precise temperature of your Weber Q grill. To ensure perfect cooking, it is highly recommended to use a meat thermometer to monitor the internal temperature of your roast.
FAQ
When it comes to getting the best crackling, the cut of pork you choose is important. Generally, the best cuts for crackling are those with a good, even layer of fat beneath the skin.
The most commonly chosen cut for roast pork with crackling is pork belly or a leg of pork (also known as a pork roast). These cuts tend to have a thick, even layer of fat, which is key for achieving great crackling.
Pork shoulder can also work well, but it's important to remember that not all cuts of pork will produce good crackling. For example, pork tenderloin is not a good choice for crackling because it has very little fat.
So, for that perfect, crispy crackling on your Weber Q, opt for a leg of pork or a pork belly. These cuts will give you the fat content you need for superb crackling and delicious, juicy meat.
The roasting time for your pork depends largely on the weight of your pork roast. As a general guideline, you should allow about 25-30 minutes per 500 grams (about 1 pound) at a temperature around 190°C to 230°C or 375°F to 450°F.
However, it's important to note that the exact cooking time can vary based on a number of factors, including the exact size and shape of the roast, the specific temperature of your grill, and the desired level of doneness.
Using a meat thermometer is the best way to ensure your pork is cooked perfectly. You want to aim for an internal temperature of about 68°C or 155°F, and then allow the pork to rest for 15 to 20 minutes after cooking, during which the temperature will continue to rise to about 71°C or 160°F, considered safe for eating.
Remember, achieving the perfect roast is both an art and a science, so don't worry if you need a few tries to get it just right!
Pre-salting the pork skin and leaving it in the fridge overnight is a key step in achieving the perfect crackling. This process is sometimes called 'dry brining'.
When you rub salt over the skin of the pork, it draws out the moisture from the skin. When the skin is then left uncovered in the fridge overnight, this process is enhanced as the cool, dry air of the fridge further dehydrates the skin.
The result is skin that's very dry to the touch, which is exactly what you want. The reason for this is simple: the drier the skin, the better it will crackle up when exposed to the high heat of the grill. Moisture is the enemy of crispness, so getting as much moisture out of the skin as possible is crucial to achieving that coveted crispy, crunchy crackling.
When it comes to achieving perfect crackling for your Weber Q roast pork, the type of salt you use does matter. While regular table salt can be used, sea salt flakes are generally recommended.
Sea salt flakes have a larger surface area compared to regular table salt. This allows it to draw out moisture from the pork skin more effectively, leading to better, crispier crackling.
Additionally, sea salt flakes add a nice crunchy texture to the crackling and a flavour that pairs beautifully with the pork. So, if you're aiming for that ultimate Weber Q roast pork with perfect crackling, using sea salt flakes is your best bet!
Absolutely! And I encourage it, especially if you are lucky enough to own the medium and family series grill.
I have always added potatoes and pumpkin side by side with my Weber Q roast pork, lamb or chicken.
That smoky aroma that comes from the pork will be absorbed into your vegetables, giving them a unique and subtle smell and flavour.
I tend to add my potatoes and pumpkin when the internal temperature of the meat is at about 45°C or 113°F.
If adding vegetables, make sure to add them as quickly as possible to the trivet and close the lid so as not to let a lot of heat escape.
Remembering to bring the roast control setting back up if required.
Check out my Super Crunchy Weber Q Roast Potatoes recipe
- Choose the Right Cut: Opt for a pork belly or a leg of pork, which has the right amount of fat for good crackling.
- Score the Skin: Using a sharp knife, make cuts about 1cm apart through the skin into the fat layer, but not the meat.
- Salt the Skin: Rub sea salt flakes generously over the skin. This helps to draw out moisture.
- Dry Out: Leave the pork in the fridge uncovered overnight to further dry out the skin.
- Preheat Your Weber Q: Get your Weber Q hot and ready for roasting.
- Rub More Salt and Add Oil: Before placing it on the grill, rub more sea salt into the scored skin and drizzle it with olive oil.
- Roast at High Temperature: Start roasting at a high temperature to get the skin to start crackling.
- Monitor: Keep a close eye on the pork, adjusting the temperature as needed.
- Rest the Meat: Once cooked, allow the pork to rest before carving.
The best part is carving your Weber Q roast pork!
As the title above says, this is the best part.
If you have followed my steps correctly, you should have a delicious, juicy pork roast when you begin carving into it. Crackling so crunchy your tastebuds are on overload.
This is the love the Weber Q provides, and I don’t know if I can ever go back to my Weber kettle.
If you had a go at cooking a Weber Q roast pork, then please let me know how you went in the comments.
If it didn’t work out for you, then I am more than happy to help you figure out where it went wrong.
What else can be cooked in a Weber Q BBQ?
Luckily you own one of the most universal BBQs available on the market, and thankfully the list is endless to what you can roast in it, Such as:
- Weber Q Roast Lamb
- Weber Q Roast Chicken
- Weber Q Roast Potatoes
- Roasted Root Vegetables With Garlic and Rosemary
And surprisingly, you can even bake on your Weber Q. And I have the proof.
The possibilities are endless, and I would like to share just some of the recipes I have tried and tested.
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Ultimate Weber Q Roast Pork with Crackling
Ingredients
- 2.5 kg Boneless Pork Leg
- Extra Virgin Olive Oil
- Sea Salt Flakes
Instructions
- Use a sharp knife to score the pork skin leaving a gap of about 2 centimetres between each mark, being careful not to cut into the flesh underneath.
- Sprinkle a generous amount of granulated salt over the entire surface of the skin. Don't worry about working it into the parts you have scored. This is to draw out any moisture trapped within the skin so you can double your chances of getting the perfect crackle. Cover and let pork get up to room temperature for a couple of hours.
- When you are ready to start you will need to get your Weber Q ready for convection oven cooking. Place a new convection tray onto the grill, noticing that Weber Q trays will line up with the holes on the grill, this will prevent movement. Then place a trivet on top of the convection tray.
- Turn on the gas bottle that is connected to your Weber Q and turn both control knobs to the START/HI position. Then push the ignition switch to fire up the BBQ. If you have a Weber Q Baby then turn the control knob to START/HI. If you have 2 meat probes handy, then this is the time to rest the first probe onto the convection tray. This will give you the temperature of the Weber Q BBQ. Run at this setting for 10-15 minutes to get the Weber Q nice and hot, with the lid closed.
- While your Weber Q is heating up, now is the time to prep your roast pork for the second time. Rub a large amount of sea salt flakes onto the skin, making sure to work the salt into every score mark that you made previously. Then splash a generous amount extra virgin olive oil over the skin, including the bottom and sides of the pork. Lastly proceed to sprinkle more sea salt over the skin making sure to check you haven't missed any spots that have been scored. Now it's ready to be blasted with heat!
- Place the pork onto the centre of the Trivet, and if the Weber is hot enough you will hear it sizzle. Now is the time to insert your other meat probe into the centre of the pork. If your roast has a bone, make sure the probe does not make contact with it, as this will give you a false internal temperature reading of the pork. Make sure you remember to close the lid to stop heat from escaping.
- If you have the Medium or Family Q series turn down the small control knob to the LOW position and leave the large control knob in the HI position. If you have a Weber Q Baby then don't change any positions on the control knob and continue with this method. Leave your pork roast for at least 25 to 30 min at this setting and please avoid the temptation of lifting the lid to check if the crackle process has begun.
- After 30 minutes the pork will already have crackle. By this stage, you are welcome to take a to peek. Next, you need to turn the smaller control knob to the OFF position, and the large control knob to the ROAST position. As seen in the above image.
- The temperature will be high at first but turning the control knob to the medium position will soon bring the temperature down. And don't worry you won't burn the roast. Keep the roast at between 190°C to 230°C or 375°F to 450°F at all times. You can maintain this easily by keeping an eye on your temperature and adjusting the control between HI and Medium as required.
- Once the internal temperature of the pork has reached 45°C or 113°F, it is time to add any vegetables that are required for roasting. Place your vegetables around the roast pork, so they can absorb the smokey aroma and flavors of the pork.
- Monitor the temperature of the Weber Q and meat throughout the cooking process with your meat probe. Once the internal temperature of the pork has reached 155°F or 68°C lift the lid and remove the meat probe, making sure to wear gloves so as not to burn yourself. Place the pork onto a serving plate and set aside to rest for 15 to 20 minutes. This will bring the internal temperature to around 160°F or 71°C which is considered safe for eating. After resting remove the crackling and break up into bite-size pieces. Carve your meat and serve with roast vegetables and ENJOY!
Notes
Nutrition
Did you make Weber Q roast pork at your home? Tag @justsoyum on Instagram or Facebook so we can find your masterpiece.
Marg
Just finished our trial run for xmas Crackle 10/10 and cooked to perfection
Followed your recipe to the letter
Hubby excited to get his igrill bluetooth thermometer for Xmas
Thank you so much
Shannon
No problem at all, I'm very pleased it turned out for you in time for Christmas. And your husband won't know himself when he starts using the iGrill 🙂
Ray
Perfect result for pork and crackling, thanks, only thing is put too much salt as crackling was bit salty
Shannon
Well done Ray, very glad it turned out for you. I have also been guilty of oversalting the skin. Just take a knife and scrape any excess salt away from the top and in between the crackle, and that should sort you out.
Peter Davis
Yep, followed your directions and it turned out perfect. I have a mid-sized Weber Q and i think the secret is keeping the cooking temp high as per your suggestions.. I kept it above 200 deg C for the entire time and used a probe to ensure core temp was reached - thanks, Pedro
Shannon
Good on you Pedro, well Done!
Julie Stubbs
My Webber has a temperature gauge, which goes up to 600, so when I am heating up Webber do I let that reach 600 or less. I did 400 but was disappointed with crackle, I must admit I did not use the specified salt, even so I would like to know exactly what temperature do I start with , put pork in for ? Then turn down temperature to? to finish. Need some help here please appreciate if you could assist, please
Shannon
Hi Julie, You didn't mention whether you have a Family Q or Baby, So I will briefly explain the instructions for both. Make sure to salt your pork the night before and refrigerate, especially if the pork is vacuum-sealed. The idea is to draw out as much moisture as possible.
Family Q: Turn both gas control knobs to the highest position/s and preheat for 10 minutes. Pop the pork in and turn the small gas control knob to low and leave the large on High for 30-35 minutes Temp should reach upwards of 250C to 270C. Then turn the small gas control knob off and the large gas control knob to medium/middle position for the remainder of the cook. Maintain a temp between 190C and 230C at all times once turned down.
Baby Q: Same instructions as the Family Q, but with only the one gas control knob. Final tip: Course sea salt is more effective to achieve an awesome crackle. Good Luck!
Tammy
Hi I have a new family Q and igrill 2. I cooked a boneless pork leg to 68°, temperature controlled beautifully between 190°-200°. Pulled it off at recommended 68° I wrapped it in foil and let it sit for 20 minutes, unfortunately it was dry which confused me as I did everything you suggested. Did I let it sit to long or should I not have wrapped it after. Amy help would be fantastic. Great blog by the way
Shannon
Hi Tammy. Sorry to hear your pork roast didn't turn out. As pork rests, the temp will continue to rise. Wrapping the pork in foil will continue to cook it rapidly as it's insulated. Just leave it to rest in the open; it will be perfect next time. Cheers!