Doesn’t need too much
Olive oil and kosher salt make a great crust
The truck is the temperature. Kosher.com
Has some good ones. The basics are the best in this delicious cut
Make a snow like mixture of lots and lots of kosher salt with some water. Thickly pat it all over the roast so it's fully coated. Bake uncovered at 250 for about one hour per pound. The salt crust will come off easily in one or two pieces, you can brush off any if some sticks. Serve fresh. It will be the moistest, most flavorful and amazing roast ever! The two end pieces are too salty for most but the rest are amazing (and kids love the salty ends)
