Take away the pork in the refrigerator and produce to 70 degrees, about half an hour.
Preheat the oven to 325 levels F. Trim off any skin in the pork. Make use of a sharp paring knife to attain with the fat inside a diagonal crosshatch pattern without cutting right through to the meat. Insert the cloves in to the pork (if using), placing them in the intersections from the cuts.
Place the pork, flat-side lower, on the rack inside a roasting pan. Pour 1/4 inch water into the foot of the pan. Transfer towards the oven and roast until a thermometer placed in to the thickest area of the pork registers 130 levels F, a couple of hrs, half an hour (about fifteen minutes per pound).
Boost the oven temperature to 425 levels F. Pour 1 / 2 of the glaze (see below for glazes) within the pork and brush to coat. When the water towards the bottom from the pan has evaporated, increase the. Return the pork towards the oven and roast, basting every ten minutes using the remaining glaze, until glossy and well browned, about 45 more minutes.