I only learnt the tricks of making roast pork a few months ago during my trip to Melbourne. The pork crackling on it was delicious; each mouthful was crunchy and piping hot.

2kg pork forequarter roast
1 brown onion (cut into 6 pieces)
1 red onion (cut into 6 pieces)
1/2 butternut pumpkin (chunked)
1 cup broccoli (cut to bite sized pieces)
1 carrot (roll cut)
1 bulb of garlic
Olive Oil
Salt & Pepper

Preheat oven to 230 degrees Celsius.

Pat dry the pork skin with a paper towel, then score the skin of the pork with a sharp knife about 2 cm apart. Rub with olive oil and season with salt and pepper. Stuff a few cloves of garlic between scored lines for flavour.

Cook pork for 25 minutes then reduce temperature to 200 degrees Celsius and cook for a further 1 hour, add in vegetables then cook for further 30 minutes.

Or use meat thermometer and insert into the thickest part of the meat, once it reaches 77 degrees Celsius then tada, rest for 15 minutes then ready to eat!!

I highly recommend buying one of these little things, they are only about 10 dollars form homeware stores and will give you a perfect result time after time. Juicy and tender mouthful after mouthful of meaty goodness.