1 x 3-4 lb pork rack with skin on
1 teaspoon kosher salt
1 tablespoon Hardcore Carnivore Camo or pork rub
1 cup water
- 24 hours before cooking, unwrap the rack of pork, pat dry with paper towels and place it skin side up on a rack. Put the rack into the fridge so the skin can dry out overnight. You can remove any moisture that accumulates on the skin surface with a paper towel during this process. The aim is to get the skin as dry as possible.
- Preheat an oven to 450f.
- Use a sharp knife to score the skin. Make sure to cut all the way through the skin but not into the flesh. Make an incision every 1/2 inch. Wipe the skin down with a paper towel one more time, then rub the skin with the kosher salt.
- Turn the pork rack over, and season the meat side with Hardcore Carnivore Camo seasoning. Flip the pork back skin side up, and place onto a rack inside a roasting pan. Pour the water into the bottom of the roasting pan – it should not touch the pork, it’s just there to prevent burning.
- Place into the oven and cook the pork for 10 minutes so the heat “shocks” the skin, then lower the temperature to 350f and cook a further hour. At the hour mark, start checking the internal temperature of the pork rack. It may be ready, but if its not 165f, continue to cook checking in 10 minute increments.
- Once the pork is cooked, if the crackling is not as puffy and bubbled as desired, you can put it under the broiler (set to low) for 5-10 minutes. Keep a very close watch to ensure it doesn’t burn.
- Rest the rack for 10 minutes before slicing and serving.
- Category: main course, pork
Keywords: pork, crackling, main course