Pre-heat the oven to 260°F.

Brush the pork roast on all sides but the skin side with the seasoning.

Remove the pan from the oven and raise the temperature to 320°F.

Remove the meat from the pan and place it skin-side up on a cutting board. Using a very sharp knife, carefully score the skin in a crisscross pattern—first lengthwise, then crosswise — to create a grid of ½-inch squares. Be sure to cut only through the skin and fat, not into the meat itself, or the crackling may separate from the roast during cooking.

Clean the vegetables and cut them into roughly 1-inch pieces. Add them to the pan, then place the roast on top, skin side up.

Pour about half of the bottle beer over the pork roast.

Place the pan back into the oven and cook for another 1 ½ - 2 hours at 320°F.

Turn on the broiler or set your oven to 450°F and cook until the rind crisps up golden brown. Monitor this process well, it will take only a few minutes.

Remove the roast from the pan and place it back onto the cutting board.

You can serve the roast as is with mustard and your favorite sides — or take it up a notch and make a rich, flavorful sauce from the pan drippings.

If you'd like to make a sauce, strain the vegetables from the pan drippings and pour the liquid into a small saucepan. Add the remaining beer and bring it to a gentle simmer.

Mix the cornstarch with the cold water to make a slurry. Stir it into the simmering sauce and cook until it thickens. Season with salt and pepper to taste.