Preheat your oven to 240°C. Score the rind if needed with a shape knife.
Rub a good amount of sea salt over the rind and into the score marks.
Coat the rind with olive oil and then add a light amount of sea salt over the top to cover anywhere you may have missed.
Cover the sides and underneath of the meat with olive oil.
Place a cooling rack on a baking tray, then place the pork on top. If you have a wireless meat probe, place it into the thickest side of the meat so that you can monitor the internal temperature while cooking. Otherwise, you can use an instant-read meat thermometer during cooking time. Refer to the equipment list above for our recommendations.
Place in the oven on the centre rack for 35 to 40 minutes at 240°C or until the rind had crackled. Turn the pork around halfway through.
Once the rind has crackled, reduce the oven temperature to 180°C and cook until the internal temperature reaches 68°C. This takes approximately 1 ½ hours depending on the size of your pork.
Once cooked, remove the pork from the oven and allow to rest for 10 minutes before carving.