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How to Make

Step 1: Take the roast out of the packaging and pat dry with paper towels; you want all that moisture out.
Step 2: Place the roast on a plate in the refrigerator uncovered and let it sit there for at least 2 hours. I prepare mine in the morning and let it sit there sit in there until it is ready to be seasoned.
Step 3: Take the roast out of refrigerator and score the skin all around the roast in 1/2 inch rows (see photos)
Step 4: Mix together the salt, thyme, garlic powder and ground peppercorns and rub all over the roast, skin and flesh; let it sit for 1 hour.
Step 5: Pour the avocado oil over the roast and rub it all over the roast.
Step 6: Place the roast on a metal rack in a roasting pan and cook in preheated 450 degree Fahrenheit oven for 40 to 45 minutes or until the rind is nicely crackled.
Step 7: Reduce heat to 350 degrees and continue roasting for 1 1/2 hours or until internal temperature is 140 degrees Fahrenheit; this will vary depending on your oven and size of roast.
Step 8: Increase temperature to 450 degrees Fahrenheit and cook for another 10 minutes or until golden.
Step 9: Remove from oven and allow resting for 15 to 20 minutes before carving. This is where I am tempted to pull the cracklings off and devour them before we all get to eat, lol.
Step 10: Enjoy!