I'm looking to do a pork roast for dinner Christmas Eve night. I'd like to have some skin to crisp up and serve with it. If you've ever had schweinebraten in Germany, you may know what I'm talking about. I've been able to get this one german butcher to get roasts in with the skin but my results weren't great. I can't get to him now anyway. I've got one place that can get me porchetta, which has the skin tied on it. I've never had that and don't think it will be what I want. I'm going to Whole Foods soon and they said they have fresh hams with the skin on. What is "ham" as compared with what you would usually use for a roast? Is there any issue with this? Also, any advice on getting the skin crisp would be appreciated. Thanks much!
I want to do a pork roast with the skin or "crackle"
- Thread starter Mark Orth
- Start date
See if you can find a Picnic roast cut from the shoulder with the rind on.
That's the cut my Grandma used.
Tim
I've seen those. Is that the California picnic or something like that?
timothy
TVWBB 1-Star Olympian
I'm not familiar with the Caly picnic but it's like this.
http://virtualweberbullet.com/porkbuttselect.html#defined
Most of the Hispanic markets I go to have em with the skin on, most other SM's too..
Tim
http://virtualweberbullet.com/porkbuttselect.html#defined
Most of the Hispanic markets I go to have em with the skin on, most other SM's too..
Tim