I normally slow cook my pork, up to 4 hours. Minimum of 2-3. I haven't cooked it the traditional way for a long time. I would PM BG, as I gave her my perfect traditional method years back and she swears by it. It's been so long since I did it that way that I can't remember.
I do the crackle method as mentioned above. I put the pork on a trivet on a tray. I put water in the bottom of the tray. Then I cook at about 450F (220C) for about 30 minutes, then on the bbq I turn the burners down to low so that the temperature on the hood is about 160C. Same goes for the oven. I then cook it slowly for about 2-4 hours depending on the piece of pork. The pork crackle comes out as good as chinese roast pork crackle. It crunches yet melts at the same time. And the pork is like butter. Only way to describe it.
When cooking any meat in the BBQ with a tray make sure the tray is sitting on indirect heat. So we have the outside burners on but the middle ones are off. Otherwise you are grilling the meat.
Definitely what Rouge says. I cook mine in a combi steam oven but other exactly as Rouge does and its perfect every time. The moisture is definitely the secret. And because you can't have one without the other, par boil your potatoes first, give them a gentle shake around to roughen up the edges, coat in oil and salt and then roast them. After about 30 minutes in the oven squish them slightly to increase the surface area. Guaranteed to give you yummy crisp on the outside, fluffy on the inside roast spuds. Mmmmmmm I think we might have to have roast for dinner now too.
We normally roast the potatoes separately with duck fat.
i'd like to do the roast in the BBQ but 1) I want to make gravy using the juices and I can't do that on the BBQ and 2) we only have a Weber q, so there's only one burner thingy that runs around the whole thing. I don't think I can do indirect heat that way.
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