Danish Rib Pork Roast Recipe

1. Prepare your roast by scoring the skin carefully, every 3/16-inches (about 5 mm). Ensure that you only go through the layer of skin and not into the meat. Season the pork on all sides, especially the skin, with salt. Set the Danish Rib Roast, skin side up, on a wire rack over a rimmed baking sheet and into the fridge for 8 hours to 2 days. The goal here is to dry out the skin as much as possible before cooking. This is the easiest way to achieve the best crisp on the pork skin.
2. When you are ready to cook, set up your charcoal grill using the parallel method by creating two medium-small piles of charcoal on both sides of the grill, leaving a channel in the middle. Fill your charcoal chimney starter up to half-way with charcoal and ignite it.
3. While waiting for the charcoal to light, thread the rosemary into the slashed skin and season with a healthy crack of black pepper. Load the roast onto the spit rod and balance your rotisserie.
4. Once the charcoal is ready and has ashed over, add a drip pan between the two piles of charcoal, pour in hot water, and add the stock cube. Divide the lit charcoal between each of the unlit piles. Open the vents and preheat your charcoal grill to 325°F (160°C). Feel free to add beech, ash, or oak to smoke the pork.
   PRO TIP: You can do this on a gas grill as well. Preheat the rear burner to 325°F (160°C) and place a drip tray with the water and stock under the pork to catch the drippings.
5. Cook the pork on the rotisserie for about 20 minutes per pound (20 minutes per half-kilogram).
6. Cook the pork until it reaches an internal temperature of approximately 140°F (60°C). When that temperature is reached, remove the drip pan carefully and push the coals together. You may need to add more. Open the vents and turn the rotisserie back on. You are trying to crisp up the crackling now. Watch the pork carefully to ensure that the internal temp doesn’t exceed 150°F (66°C). Once the skin has puffed up, remove the pork from the heat and allow it to rest on a board or plate for at least 15 minutes.
7. Use the drippings to make gravy. Separate the fat from the juice. Add flour to the fat in a saucepan over low heat. Slowly pour in the juice until a gravy is formed that coats the back of the spoon.
8. Serve this with your favorite seasonal side dishes or go traditional with pickled and boiled cabbage and caramelized potatoes.
9. Pair this meal with a Roodberg Red blend or other dark-fruit forward red wine, or even a bright and fresh Sauvignon Blanc. If you prefer beer, try something like a Session IPA or a Dobbelbock.

Add a little Hygge to your holidays with this traditional Danish Pork Roast, another Napoleon Holiday BBQ Recipe. Succulent pork with the crispiest skin and cozy sides are perfect for a Scandinavian-style Christmas dinner or whenever and however you want to celebrate life’s greatest moments. What do you cook on the barbecue for special family dinners? Share your grilled holiday recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!