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Megan Tebbutt
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Made this a couple of days ago. The crackling was fantastic. All over crunch but not tough. I had a smaller piece of pork so I should have reduced the cooking time but that’s on me. Served it with roast veg and gravy from the juices. Partner said it was the best crackling I’ve ever done. Which is a big call as I’ve made a lot of roast porks in my time 😄
Family loved it. Used this recipe as a base and tweaked it a bit.
I used red onion and beef brisket. Sprinkled some Moroccan spice as that was all i had and 3/4 of a bottle of sweet baby rays Hickory bbqsauce. Cooked on low for 7 hrs Shred.Mix remaining sauce and 3 to 4 ladlesof liquid from slow cooker together. Mix through beef , put on tray and in preheat oven until thick and crispy edges. 15 mins?
Could you use lamb neck chops for this recipe? TIA
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