This can be served with a dipping sauce out of scallions, ginger, garlic, sesame oil and salt along with a side of rice. One other thing… the skin doesn’t stay crisp in the fridge, so enjoy it all the night you make it.
Wash and dry your meat thoroughly. Score the skin in vertical lines about 1 inch apart as they will become the guidelines where to chop the meat once cooked.
Mash all the other ingredients together to make a paste. Smear the paste all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and place in refrigerator covered overnight.
When ready to cook, preheat your oven to 450 degrees F, and when hot enough, stick the pan in the over for 30 minutes.
After 30 minutes, the skin should just be turning brown (if it’s getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours. You’ll know it’s ready when most of the fat has rendered out and the meat has started pulling away from the bone.
When it’s ready, take it out of the oven, transfer it to a different pan (you could do it in the same pan, but the fat that’s collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown.
Take it out of the oven and let it rest for a bit. You’ll probably want to take the skin off and break it up by hand, slicing the slabs of tender pork separately.