Pork Roast with Couenne or Quenne (Crackle Skin of Pork)

8 servings Prep: 15 m Cook: 4 h Total: 4 h 30 m Intermediate
5.0/5 (6)
Pork Roast with Couenne or Quenne (Crackle Skin of Pork)
Often times you buy a pork roast and there is a large amount of thick pork skin and you wonder if you can cook it as good as your mother or grandmother did. If ever you have tasted this delight, you know what I mean. If you have not tasted it, this is the time. The skin will have a crackling texture and a melt on your tongue flavor. CajunLady Marie submitted this recipe in memory of her Mom. This recipe was copied by my mom from Mercedes Vidrine’s column in the Opelousas LA Daily World many years ago. One reader commented to cut slits in the skin of the roast.

Ingredients

8 servings
  • 1 (6 to 7 lbs) pork ham roast with skin (quenne)
  • red pepper, black pepper, salt, garlic powder and onion powder (see note)
  • 1/4 cup flour (see note)

Step-by-Step Instructions

  1. Preheat oven to 325 degrees. Remove roast from refrigerator about 30 minutes before cooking. Wipe thoroughly with a damp cloth or damp paper toweling.
  2. In a small bowl, mix together the seasonings and rub the seasoning mix on all sides of the roast and in all crevices.
  3. Take about 1/4 cup flour and pat it over all the roast, including the skin (quenne).
  4. Put roast in a thick pot, skin side up. Cook uncovered at 325 degrees for 4 hours. DO NOT BASTE, as this will make the skin soft rather than crackling good.
  5. Remove from the oven. Place roast on a platter and place on the stove top.
  6. Add 1/4 cup water to drippings and heat for a few minutes. Serve gravy over steamed rice.
  7. As an option cut slits in the meaty part of the roast and stuff the roast with a mixture of grated onion, bell pepper, salt, black pepper and vinegar. Do not stuff the skin. Follow cooking instructions.

Common Problems and Solutions

Q: Why is my pork skin not crispy?

A: The key is NOT to baste the roast. Basting adds moisture to the skin and prevents it from becoming crackling crisp. Also make sure the skin is patted dry before seasoning and flouring, and cook it uncovered for the full 4 hours.

Q: Do I need a special pan?

A: Use a thick, heavy pot or Dutch oven that can withstand 4 hours in the oven. Cast iron works beautifully. The thickness helps distribute heat evenly.

Q: How do I know when it's done?

A: After 4 hours at 325 degrees, the skin should be golden brown and crackling, and the internal temperature should reach 145-160°F. The meat should be tender and pull apart easily.

Tips and Techniques

Let the roast come to room temperature for 30 minutes before cooking - this helps it cook more evenly. Make sure everyone gets a piece of the quenne - it’s the prize of the dish. The flour coating on the skin helps create that perfect crackling texture.

Ingredient Substitutions

  • red pepper, black pepper, salt, garlic powder and onion powder: Tony Chachere's Creole seasoning
  • pork ham roast with skin: pork shoulder roast with skin

Equipment Needed

  • Heavy Dutch oven or thick roasting pot (oven-safe)
  • Small mixing bowl for seasonings
  • Meat thermometer (optional but helpful)

Historical Context

In traditional Cajun cooking, nothing was wasted. The pork skin (couenne or quenne) was rendered into cracklings or roasted like this until crispy. It’s a technique passed down through generations, turning what others might discard into a prized delicacy.