Roasted Pork Shoulder

Dry out the rind by massaging Murray River Salt in to the rind then leaving in the front uncovered overnight.

The next day wipe the rind with paper towels removing any excess moisture and salt. Score the rind with a knife ensuring not to pierce through to the meat.

Pour olive oil over the roast massaging on all sides. Season the meat with plenty of Italian herbs and spices. Sprinkle salt over the rind.

Place in to a preheated oven set to 200C for roughly 2 hours.

Once the pork roast has come up to an internal temp of 70C remove from the oven and allow to rest uncovered for 20-25 minutes.

Carefully slice under the blade bone to remove the meat and crackle. Remove the remaining meat off the bone.

Slice the crackle and serve all of the roast pork in a large serving dish.