Pat the skin dry so there is no moisture.
Score the skin by cutting slits every 1cm across with a stanley knife or a very sharp knife.
Use approximately 2 tbsp of good quality flaky sea salt to massage the roast.
Put in a hot oven at 230°C for 20 minutes. Turn the oven down to 160°C to finish cooking until the roast reaches an internal temp of 71°C (approximately 2 hours).
Rest for 10-15 minutes before carving.
Recipe from pork.co.nz