We LOOOOOOVE Roast Pork & Crackling, and I particularly love my Weber Q!   The weather here in QLD is perfect to cook outside at the moment and Saturdays or Sundays give most of us a little extra time to cook up something special, why not give this recipe/method a go? Trust me…. this is something special.

Now there are billions of roast pork recipes out there on the web, so why should you use this one?

  • Well, it is totally Paleo.
  • It is totally easy to make and cook
  • It uses 1 pan for the pork and vegetables, so there are only your plates to wash up
  • The pork is tender, juicy and delicious & the vegetables soak up all the flavour from the pork.
  • And most importantly….. The CRACKLING will bring a tear to your eye!

I used coconut oil in this recipe, not only is it delicious and paleo healthy but it also has a really high smoke point (450°F / 232°C). Read about why that is important here – Wiki . And for more information about healthy oils head over to Marks Daily Apple, he has a great post detailing most of the options.

NOTE-1 ** This recipe is paleo-fied…… but if you came here just for the roast pork and crackling combination there is no reason not to give it a go, but if you don’t want to just change up the oil used to your favourite, add spuds and gravy, it will still be totally delicious, its all about he crackling!

NOTE-2 ** This post details how to get the most incredible Roast Pork with Amazing Crackling ever using the Weber Q, now if you don’t have a Weber Q don’t fret because your normal BBQ, or oven would work just as well!


Roast Pork with Amazing Crackling

Serves: A few
Prep time:
Cook time:
Total time:

Roast Pork with Amazing Crackling that is totally paleo. The pork is tender, juicy and delicious & the vegetables soak up all the flavour from the pork, and most importantly….. The CRACKLING will bring a tear to your eye!
  • 1.5 kg / 3.3 lbs Loin of pork with the fat and skin intact.
  • Coconut Spray Oil, or alternative.
  • Salt and Pepper
  • Vegetables – Parsnips, Sweet Potato, Carrots, Onion, Garlic Brussel Sprouts (whatever you like!)

  1. Prepare your pork – If the pork was cryovaced then remove from packaging, rinse under the tap and pat dry with paper towels, you can leave uncovered in the fridge to dry out for a few hours or overnight if you like. If the pork skin is not already scored, then score the skin with a sharp knife, don’t cut all the way through to the meat.
  2. Fire up the Weber Q / BBQ or Oven to 250 °c / 482°F.
  3. Spray the pork and skin with the coconut oil, or your alternate oil (please don’t use olive oil!!) Sprinkle salt all over the pork and place on the trivet.
  4. Place the trivet on top of an aluminium tray. This will catch all the delicious fat and juice and also serve as our vegetable roasting tray.
  5. Place on the grill or in the oven and for the first 30 minutes, cook at 250 °c / 482°F, this is to give the crackling the best head start needed!
  6. After 30 min turn the BBQ or oven down 200°C / 392°F and roast for around 80 minutes more. Leave to prepare your vegetables.
  7. Cut your vegetables into chunks, half the onions, peal and roughly chop the garlic add to a large bowl, spray with coconut oil, sprinkle with salt and pepper and toss to coat.
  8. When there is 50 minutes left to cook, place your vegetables in the aluminium tray and under the pork, use oven mitts to move the trivet (it’s going to be hot!!)
  9. Cook until the internal temperature of the pork is at least 71°C / 160°F


Check out these pictures from the cook !

The Pork


Adding the veggies (with a little extra bacon….)