Jamie and the boys came for lunch today as Grandma is returning to Queensland tomorrow and it was the last chance that my mam would she all her grandchildren together. I know she had been eyeing off the pork roast sitting in the freezer and when I ask what she would like for her farewell luncheon I already knew she would say Pork!!
The piece of pork, all 3.4kgs of it, was boneless and the crackle covered the whole of it. MMMM!! That's another thing we fight over - the crackle.
Anyway there isn't much to this recipe as it's just cooked in the Weber and then eaten but I had to show you the photo's of just how yummy it looked!! Cooking in the Weber is much quicker than in the oven and to be perfectly honest since purchasing our Weber 8 years ago I haven't cooked a roast in the oven!
Serving size: 100 grams cooked meat
Points per serve: 3
Serving size: 20 grams
Points per serve: 2.5
1 piece of pork
freshly ground black pepper
Prepare Weber as per normal.
Score pork skin if required. Rub pork with olive oil and season with salt and pepper.
Place in Weber and cook basing the timing on 10 minutes for every centimetre in height (so if pork is 10 centimetre at the highest point cooking time would be 100 minutes or 1 hour and 4o minutes).
Noel checking the pork ~ the skewer test!! If the juices run clear it's cooked!!