Put the roast in fat side up. Season the roast with a little seasoned salt and put it in a slow oven.. about 350 degrees. Put aluminum foil over it and seal it for about an hour. Put a meat thermometer in the thickest part. After an hour, take the foil off and put back into the oven. When the pork is just shy of proper temp, take it out of the oven and let it "rest" for about 15 minutes. It will continue to cook even after coming out of the oven.

any time you roast things in the oven you need to cook it on a low heat
until almost done with a lid so not to dry it out. then to get the crispy you have to leave it in uncovered to do the browning..
time depends on how large the piece is. i am guessing three weeks for the hole leg.. lol.. you guys down under really know how to cook..
naw-- just kidding. with the health conscious women around this homestead
i wouldn't survive cooking the crackle..
now a good crisp turkey skin is another matter..

Score the fatty part of the pork, you can do this by using a Stanley knife, don't go right through otherwise it will dry up in the cooking, then, just before you cook it (fat side up), rub sea salt on it. Make sure you roast it immediately after doing this, if you don't the salt will cause moisture and you will have to wipe it again with a piece of kitchen towel. Cover for the first part of cooking, then remove the foil and let it crackle!

When cooked you will have gorgeous crackling.. mmm I can smell it!
Roast Pork, Roast potatoes, Stuffing and Apple Sauce.. oooh... sumptous gravy and Brussels Sprouts,(use the vegetable water for the gravy)

What time's dinner?