1 (3-pound) bone-in or boneless pork loin, skin attached
Olive Oil, for rubbing
Kosher salt and freshly black pepper
Bring 4-6 cups of water to a boil.
Prepare the pork: Using a sharp knife, score pork skin crosswise at 1/2-inch intervals. Set pork on a baking rack in the sink. Pour boiling water over the entire skin. Using paper towel, pat the pork completely dry. Rub with the skin with olive oil; season generously with salt and pepper. Transfer the baking rack with pork to an appropriate size sheet pan. Place the pork in the refrigerator uncovered for at least 12 hours or overnight.
Bring the pork to room temperature. Preheat oven 500 degrees Fahrenheit. Roast pork in small roasting pan for about 20 minutes, until skin begins to golden and crisp. Reduce heat to 350 degrees Fahrenheit and cook 40-50 minutes more, until juices run clear or an instant-thermometer registers 145 degrees Fahrenheit. Transfer to a cutting board and allow the pork to rest for 45 minutes to an hour; reserve pan juices.
Cut pork into slices (using the score marks as a guide). Drizzle with reserved pan juices and serve with favorite barbecue sauce. Enjoy
~Cook with soul. Eat with pleasure!