Don't overthink the cooking of your pork roast. Simply crank the oven to 220c. Preheat oven for 30 minutes. Pour boiling water over the skin of the pork roast. Rub with olive oil and Murray River Salt Flakes (sold here) and place pork in the oven for 30 minutes. Then reduce heat to 120c and roast for another two hours.
Serve with a Chardonnay.