Danish Pork With Crackling

• 5 lbs pork roast, with thick layer of fat (neck or shoulder works well)
• 1 tablespoon coarse salt or 1 tablespoon kosher salt
• 1 teaspoon ground cloves (you may substitute allspice or fennel, according to taste)
• 1 teaspoon whole mustard seeds
• 5 bay leaves, crumbled into small pieces
• 3 cups boiling water

1. Preheat oven to 450u0b0F Dry pork roast as much as possible with a paper towel.
2. Using a sharp knife, cut halfway through the fat layer (but not the meat) in horizontal lines 1/2" apart. Then make vertical lines 1/2" apart, making a cross-hatch pattern.
3. In a small bowl, combine the salt, cloves, mustard seeds, and crumbled bay leaves. Rub the mixture into the pork roast, making sure to work it into the fat layer.
4. Place in a deep roasting pan and roast for about 30 minutes or until top is crackling and golden brown. Reduce heat to 350u0b0F and carefully pour the water into the pan.
5. Cook another hour, or until meat reaches 160u0b0F.
6. Remove crackling from roast, cut roast into slices, and serve crackling with the roast.

pork roast, coarse salt, ground cloves, whole mustard seeds, bay leaves, boiling water

Taken from www.food.com/recipe/danish-pork-with-crackling-428062 (may not work)