If your pork is netted, remove netting. Using a very sharp knife or a Stanley knife, score the skin of your meat in thin strips, approximately 1cm wide, all the way along. Cut right through the skin and into the fat layer, roughly 1cm deep.
Place the pork in a colander and into your sink. Slowly pour the boiling water over the skin. It should contract the skin between your cuts. Pour the entire kettle’s worth of water onto the skin. Remove from sink and let it stand to dry for a few minutes.
Rub 3-4 teaspoon of spice into the scored cuts of the skin, right into the cracks, all the way down the sides and on top of the roast. Avoid leaving too much of the rub on the skin as it will burn. Refrigerate, uncovered, overnight or for at least several hours.
Remove the pork from the fridge and let it come to room temp. Preheat your oven to 220°C (fan-forced).
Cook for 30 minutes, then reduce temp to 180°C and cook for an additional 15-20 minutes per 500g, depending on the efficiency of your oven. Remove from oven and rest, uncovered, for 15-30 minutes.
Serve with Harissa Roast Potatoes and Fennel, Apple, Red Onion & Aleppo Pepper Salad.