Roasted Pork Burger with Crackling

5. June 2018

Roasted Pork Burger with Crackling

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Roasted Pork Burger with Crackling

5. June 2018
: 25 min
: 1 hr 20 min
: 1 hr 45 min
: Medium


  • Pork Roast
  • Juniper
  • Bay Leaves
  • Burger Buns
  • Pickles (optional)
  • Red cabbage (optional)
  • Remoulade (optional)
  • Step 1 Heat up your grill to about 200 C (392 F) and set it to indirect grilling
  • Step 2 Dry the skin of the pork roast and check that it is sliced from side to side
  • Step 3 Add a generous amount of salt, junipers and bay leaves to the skin (and in between the slices in the skin)
  • Step 4 Position the meat at angle in the grill (se pictures)
  • Step 5 Grill until the meat has a core temperature of about 55 C (131 F)
  • Step 6 Turn up the grill to about 260 – 290 C (500 F – 554 F)
  • Step 7 Take the meat of when the crackling is perfect and the meat has a core temperature of around 70 C (158 F)
  • Step 8 Put into a burger
This is a Danish classic! Roast pork with crackling is served with potatoes and brown gravy at Christmas. The roast pork can, however, be served in a bunch of different ways. Below, I made it into a burger.

The great thing about the roast pork with crackling is that you get that desired combo of tender and moist meat together with those crispy pork rinds.


Set up the grill to indirect grilling. In my Primo 400 XL, I fill half of the firebox completely up and use the D-stone to shield the meat. In a regular kettle grill, simply put all the briquettes to one side:

Heat the grill and let it stabilize at around 200 C (392 F). If you use new wood charcoal, be sure to let your grill run for about 35 minutes before putting the meat on – otherwise you meat will get an unpleasant smokey flavor (which you do not want for this cook). If you are using briquettes, you are good to go once they have warmed up.

Now it is time to prepare the meat. If your meat has been vacuum packed, be sure to rub it dry with a kitchen towel.

Most pork roasts (in Denmark) come pre sliced from the butcher. The above is a rather small piece, but no matter what, it is is extremely important (it really is) that you check each cut to make sure that it is cut from side to side. The cut should go into the fat – but not into the actual meat. The way to check this is to run your finger from one side to the other:

After you have checked the cuts, go through them again an add salt (coarse) to each of them. I like to season my pork roast with juniper (in Danish: “enebær”) and bay leaves.

Now it is time to put the roast on the grill.

Place a drip tray underneath the roast. Be sure to add some water to avoid the fat turning into an unpleasant smoke.

The trick to get that perfect crackling is to angle you meat.

Roll some tin foil into a log and place it beneath the meat. You will want the meat to be almost vertical (allowing the fat to drip into the pan below.) The meat should be positioned in the indirect zone with the crackling as close to the direct zone as possible.

Be sure to position the meat at an even distance from the direct zone

Now let the roast cook for about 60 minutes before you check on it (you should check the roast when it has a core temperature of about 55 C (131 F).

At this point in time you will want to turn up your grill. You do this by opening the top and bottom vents. At this point in time, ideally you want to hit a temperature of around 260 – 290 C (500 F – 554 F).

At this stage, you will also want to watch the meat closely to avoid burning it.

Once you take the meat out the grill, it should (in my point of view) have a core temperature of around 70 C (158 F).

In this burger I put in mayo, pork roast, pickles, red cabbage and remoulade. This is a rather traditional Danish way to do it. However, this meat goes well with many different ingredients ( e.g. coleslaw, chutney, onions etc.)

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