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I need to take a rolled loin pork roast to Christmas lunch. I will cook it at home and take it with me but we will not be eating until an hour after we arrive.

How do I cook the roast to ensure it stays tender and the cracklings stays crispy two hours after taking it out of the oven?

Alternately is there a recipe to half cook it ahead of time and finish it off at the location just before lunch?

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    When crackling is not attached to the pork, it can stay crispy even after cooling. I would say your best bet is to make the crackling separately, and transport it in something with lots of ventilation, perhaps just loosely wrapped in napkins or something. If you have the option to finish off at the location, then you could cook the skinless pork, and leave the crackling until you're there. – Ming Dec 23 '14 at 0:22

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