Well we went to butcher B2 (it seems to have become a favourite through natural selection so far). We were looking for a rolled loin of pork but unfortunately they only had shoulders of pork. One of the butchers actually offered to cut the pork for us… We took him up on that offer and about 5 minutes later we left with our loin of pork all nice rolled up and perfectly scored (without having to ask).
One of the things I wanted to try out was getting proper crackling and trialling out my new roasty bag (I’m so happy with my BBQ liner!!);shameless plug click here. So I researched and googled and found a site that suggested to salt the pork one night before. After we got the pork this is what it looked like:
So we used kicthen salt (yeah I know I know coarse salt is suggested on loads of sites) just as the recipe suggested:
I liberally sprinkled salt over the pork and rubbed it into the scored skin, put it on a plate (with baking powder) overnight into the fridge.
