Method

1. Put the hotplate in the middle, fire up the outside burners, leaving the ones in the middle off.
2. Score the 100% New Zealand pork roast rind with a sharp knife - diagonal parallel lines 1cm apart.
3. Brush with oil and salt.
4. Insert thermometer in thickest part of roast.
5. Once the BBQ reaches 160 -170 degrees C, place the pork roast, fat layer up, in middle of the BBQ and close lid.
6. Wait until the meat thermometer reads 71 degrees C for 'medium done' and 76 degrees C for 'well done' pork.
7. As a general guide pork takes an hour per kilogram to roast at 160 degrees C.
8. Half an hour before roast is ready, I place apple slices around the pork.
9. Remove the roast and rest in a warm place for 10 minutes before carving. This allows the meat to firm, the juices to settle and makes carving easier. Carve roast across the grain with a sharp knife to ensure maximum tenderness.
10. Serve with bbq'ed apples and vegetables such as 100% New Zealand truss tomatoes, sweetcorn, and asparagus - a kumara salad is perfect for Waitangi Day - plus, a crisp green salad.