Step 1: Prepare the Pork Roast

1. Preheat the oven to 450°F (230°C).
2. Pat the pork roast dry with paper towels. Using a sharp knife, score the rind and fat in 1/2-inch (1.25 cm) increments, cutting halfway through the fat but not into the meat.

Step 2: Season the Pork

1. In a small bowl, mix sea salt and dried cloves.
2. Rub the mixture generously all over the pork, ensuring it gets into the cuts in the rind.
3. Sprinkle freshly ground black pepper over the roast for added flavor.
4. Insert dried bay leaves into some of the cuts for a classic Danish aroma.

Step 3: Initial Roasting

1. Place the seasoned pork on a roasting rack in a roasting pan, rind side up.
2. Roast at 450°F (230°C) for 30 minutes to start crisping the rind.

Step 4: Add Water and Continue Cooking

1. Lower the oven temperature to 350°F (175°C).
2. Carefully pour 4 cups (1 liter) of boiling water into the roasting pan.
3. Continue roasting for an additional 1.5–2 hours, or until the internal temperature of the meat reaches 145°F (63°C).

Step 5: Rest and Serve

1. Remove the roast from the oven and let it rest for at least 15 minutes – uncovered – to allow the juices to redistribute.
2. Serve with traditional Danish accompaniments like caramelized potatoes, red cabbage, and a rich gravy made from the drippings.