Forget the classic way to roast pork, searing at high temperatures, then lowering until done.
The beautiful layer of fat on the Gloucester Old Spot roast calls for a different way to cook.
This recipe starts the oven on low, and then raises the temperature to blister and crisp the wonderful fat.
1 GOS Small Roast (3.5-5#)
Freshly Ground Black Pepper
Take your roast out of the refrigerator and bring to room temperature before cooking, about one hour.
Heat your oven to 325 degrees.
Season roast liberally with salt and pepper and place in a roasting pan, fat side up.
Add about an inch of stock and roast about 15-20 minutes a pound. Your goal is 140 degrees internal temperature in the center of the roast. After 40 minutes, check every 10 minutes and if you need more broth to maintain that inch, go ahead and add it.
When internal temperature reaches 140 degrees, remove the roast from the oven and let rest out of the roasting pan (use the drippings/browned bits to make a lovely gravy). You must rest the roast for 45 minutes.
Heat your oven to 475 degrees.
Put the roast fat side up on a rimmed cookie sheet and roast it about 5-10 minutes; you are aiming for crispy, blistered skin.
You can serve your roast after resting 15 minutes before slicing and serving.