Crispy Crackle Burnt Ends
Start by preparing the pork AT LEAST 24 hrs before. Unwrap and pat dry the skin. lightly puncture the skin all over with a skewer, corn cob holder or jaccard. salt the skin and leave in the fridge overnight.
In the morning remove the salt, pat dry and place back into the fridge uncovered.
When you're ready to cook, remove the pork from the fridge turn over and slice a grid into the meat being careful not to slice down as far as the skin. This allows more favour from the rub and sauce to coat the meat and also make it easier to slice into cubes later.
Sprinkle a good coat of rub on the meat side of the rub ensuring you get in all the gaps
Set up your weber to indirect cooking and pre heat to HOT, and we mean HOT HOT 250c/450f +
Place your belly on the indirect side and prop up one side with a chunk of wood or whatever you have handy
Close the lid of the weber with all the vents wide open.
Check every 10/15 mins to see how the crackle is progressing. Rotate if certain areas are getting too dark.
Once the crackle is pretty much all the way, remove from the cooker.
Pour some of your favourite sauce (We used Lane's Pineapple Chipotle) into a foil tray and place the pork on top meat side down.
Bring the heat in your cooker down to around 180c/350f and place the tray back in, on the indirect side.
After about 30 mins probe for tenderness using temp as a guide (95c/210f) once tender remove from the cooker, slice, serve and eat.
If you like you can add excess sauce from the tray to make them extra sticky.