Grilled BBQ Roast Pork with Crackling | Crispy & Smoky Glazed

Score the rind of the pork roast in a diamond pattern using a sharp utility knife or kitchen knife, stopping just short of the meat. Pat the rind thoroughly dry and rub generously with table salt to draw out moisture.

For the BBQ dry rub, mix smoked paprika powder, ground black pepper, and a little salt with 2 tbsp vegetable oil. Rub this thoroughly into the meat (only the meat sides, not the rind!).

For the glaze, mix dark beer with barbecue sauce, brown cane sugar, apple cider vinegar, and finely grated garlic in a bowl. Set aside half for serving later and use the other half for brushing on the grill.