Preheat oven to 220°C.
Remove pork roast from packaging and place on a rack in a roasting pan.
For optimum crackle, generously rub 1–2 teaspoons of salt and a tablespoon of oil into the rind of the roast before cooking.
Place roast in the oven and cook at 220°C for 45–60 minutes or until crackle begins to brown and blister. (Check regularly after 20 minutes to make sure it is not burning.)
Turn oven down to 180°C and cook meat for a further 35–40 minutes per kilogram or until temperature at middle of roast reaches 71°C.
Remove roast from the oven and rest under foil for 10 minutes before carving.