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mrJL
Tenderloin
I will usually pour boiling water on the skin, Pat dry. Rub with salt and leave for a few hours. Wipe it down. Rub salt in again and then leave a few hours. The skin should start to ‘blister’ as the salt draws out the moisture.
The other big one is to evenly prick the skin and you can leave it at that or score the skin at the same time. The more even the better.
I have also seen some people press the pork belly to get a more even cook - I’ve never done it.
I go low and slow and then crank the heat up for the last 20mins or so.
Sundays effort was on the previous page