Method
1. Prepare the BBQ by putting the hotplate in the middle, firing 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 on top of the rosemary or sage leaves, skin 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. As a general guide pork takes an hour per kilogram to roast at 160 degrees C.
7. Half an hour before roast is ready, place apple slices around the pork.
8. 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.
To serve
Serve with bbq'ed apples or apple sauce between two slices of bread.