BBQs and Outdoor believe in pushing the boundaries of outdoor cooking, which means having some fun with barbecuing possibilities. If you’ve landed on this page, you’re probably already aware of your Webers incredible capacity, making it much more than just a BBQ. It’s a grilling, roasting, frying, baking chef with the versatility of a full-scale kitchen.
In this article, we talk about how to cook pork in a Weber BBQ with our favourite pork recipes – one that delivers a crowd-pleasing pork crackling and another that takes your burger game to new levels.
Recipe 1 - Crackling Roast Pork
Webers’ Crackling Roast Pork recipe is a delicious showstopper that takes all the pain out of getting the perfect snap to your crackle. It’s also perfect for cooking while you socialise; with minimal ingredients and preparation work required, you can place it in position and check up on it as necessary while making the most of your outdoor parties.
- Preparation time: 10 minutes
- Cooking time: 1 hour and 20 minutes
- Difficulty: easy
- Servings: 4
Ingredients
Some of the best recipes involve only a few simple ingredients, where the perfect cooking brings out the flavours. Crackling Roast Pork typically only requires three ingredients, two of which you probably already have in your pantry:
- 1 to 1.5 kg rack of pork
- Two tablespoons of olive oil
- A few pinches of salt
Method
Step 1
First, preheat the barbecue for indirect cooking; you might want to refer to your Weber BBQ handbook for detailed instructions on how to do so. Once you’ve selected the correct settings and your barbecue is heating up, take the pork out of the fridge and remove any packaging.
Step 2
Dry the skin of the pork with a paper towel and score the skin if the butcher hasn’t done so already. With a dry and scored skin, it’s ready to soak in some flavours – rub a thin layer of oil over the skin, covering the full area and then coat the skin generously with salt.
Step 3
Once your barbecue is preheated to the appropriate internal temperature, turn the centre burner off and leave the outside burners on high. If you’re using a Baby Q or Q model, keep the burner on high.
Step 4
Place the pork on a convection tray and trivet to catch oils and prevent it from provoking flames, and position the tray and pork right in the centre of the grill. Close the lid and leave the outside burner on high for 20 minutes – this is when the surface is exposed to high heat to crackle the skin, so try not to interrupt it by opening the lid in these 20 minutes.
Step 5
After the 20 minutes of skin crackling, turn the outside burners to medium heat, or adjust the controls to a ‘roast’ setting if you’re using Q models. Now we’re on to the main event, where your pork will roast to succulent tenderness in its delicious juices. Continue to cook the pork on this setting for a further 45 minutes to one hour.
Step 6
Once your roast pork is cooked through, turn your Weber off, take the pork and convention tray out and allow it to cool for 15 minutes. Cut your roast pork into small chunks, evenly spreading the precious crackling over each cut and serve to your guests.
Recipe 2 - Easy Pulled Pork
The Weber Easy Pulled Pork is a special treat for barbecues guests and surprisingly easy to cook for the hosts. While a decent amount of prep and cooking time is required to embed with flavours and develop the texture of pulled pork, the Weber takes care of the cooking intricacies, so you can relish in the smells wafting through your backyard while it cooks away.
- Preparation time: 2 hours
- Cooking time: 4.5 hours
- Difficulty: easy
- Servings: 10
Ingredients
Pulled pork does require a little extra supermarket time to create the perfect combination of ingredients to get the tasty, tender pull, but the reward is an unforgettable lunch with smiles all around. The ingredients are listed below:
Pork
- 1.5kg pork scotch (rind off)
- 100ml of apple cider vinegar
- Spice rub
- Two tablespoons of brown sugar
- One tablespoon of smoked paprika
- One teaspoon of salt
- One teaspoon of garlic powder
- One teaspoon of onion powder
- One teaspoon of ground cumin
- Half a teaspoon of freshly ground black pepper
- Half a teaspoon of cayenne pepper
Sauce (makes 300ml)
- 50g butter, cubed
- One brown onion, chopped finely
- 200ml tomato sauce
- 125ml Jack Daniel’s Tennessee Whiskey
- 1/3 cup brown sugar
- 80ml of apple cider vinegar
- Two tablespoons of honey
- One teaspoon of cayenne pepper
- One teaspoon of garlic powder
Method
This recipe is designed particularly for Weber Qs and Family Weber Qs, but it’s still suitable for all Weber types:
Step 1
Firstly, set up your barbecue for indirect cooking with a convection tray and trivet, again you can find out how to do this in your Weber handbook – it’s all about the simmering heat for this one.
Step 2
Prep time. Mix all of the spice rub ingredients together in a decent-sized bowl, and then rub the mix on both sides of the pork, leaving it coated. Cover the pork and place it in the fridge for around half an hour to marinate in the flavours.
Step 3
After half an hour in the refrigerator, take the pork out and leave it to return to room temperature for a further thirty minutes before cooking. While the pork is standing, preheat the barbecue to the lowest setting. For the Weber Q, the control burner should be on low, and for the Family Q, the small burner should be off and the large burner control on low.
Step 4
Once the Weber is preheated, position the pork on the trivet and place in the barbecue to cook for three hours.
Step 5
Time for a bit more flavour. Place the pork into a large drip tray to catch the juices, pour the apple cider vinegar on top and cover tightly with aluminium foil – cook for another 1.5 hours.
Step 6
After the extra 1.5 hours, your pork should be succulently slow cooked. Take the pork out of the Weber and place it to rest for 45 minutes, leaving it in the drip pan and covered with aluminium foil.
Step 7
Thirty minutes into rest time, start preparing the barbecue sauce. Still using the Weber or Weber Q, place the butter in a saucepan and cook over a low heat. Once the butter has melted, add the onion and cook for a few minutes or until the onion has softened and then add all the remaining sauce ingredients. Cook for a further 10 minutes over high heat or until thick and sticky, stirring regularly. Set aside until the pork has rested for the entire duration.
Step 8
Time to pull the pork; using two forks, break the meat into small to medium-sized pieces. The meat should be fall-apart tender and break into a string-like consistency. Finally, stir the barbecue sauce through the pulled pork. You’ll now have ready-to-serve, delicious pulled pork that is great to put in rolls or eat on their own with a side salad.
