Method

1. Score the rind of the pork into parallel lines.
2. Place the pork in a large resealable plastic bag and pour over the juice and sage.
3. Refrigerate overnight, then remove, drain and pat dry.
4. Place the pork on a rack in a roasting dish, insert a meat thermometer and sprinkle with salt.
5. Ignite all burners on a lidded BBQ, close lid and heat until 170ºC.
6. Place the pork in the middle of the BBQ, turn off the middle burners and close lid.
7. Roast until meat thermometer reaches 71ºC or juices run clear when meat is pierced with a knife (allow 1 hour per kg).
8. Allow pork to rest for 10 minutes before carving. (NB - because the pork has been marinated the skin goes crisp rather than crackled - delicious!).