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1
Up to 3 days before you serve the roast, set it in a bowl, skin side up.
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2
With a paring or boning knife, make several slits about 1/2 inches apart through the skin of the roast and into the meat.
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3
Make the slits as deep as you can.
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4
Wiggle a finger in the slits to open them up a bit and then fill each one with wet rub using a teaspoon.
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5
(A pair of latex gloves comes in handy when it comes time to rub the wet rub into the pork.)
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6
Do the same on all sides.
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7
If you have rub left over, smear it all over the outside of the roast.
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8
Refrigerate, covered, at least 1 day or up to 3 days.
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9
Preheat the oven to 450F.
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10
Set the roast, skin side up, on a rack in a roasting pan.
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11
Roast for 1 hour, turn the heat down to 400F, and roast until the skin is a deep golden brown and crackly and with no trace of pink near the bone, about 1/2 hours or until an instant reading thermometer inserted near the bone registers 160F.
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12
Let the roast rest at least 15 minutes before carving.
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13
To serve, remove the crispy skin.
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14
It will pull right off in big pieces.
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15
Cut them into smaller pieceskitchen shears work well for thisand pile them in the center of the platter.
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16
Carve the meat parallel to the bones all the way down to the bone.
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17
(It will get trickier to carve neat slices as you get near the bone; dont let that bother you.)
