Wash and thoroughly dry out meat by using paper towels.
Salt the meat liberally on all sides.
Leave meat on a wire rack placed over a cookie sheet and refrigerate 24 hours.
Day 2
Place the meat in a roast pan on a wire rack, skin side up.
Place the roast pan on a lower oven rack in a cold oven.
Bake in conventional oven (no fan) at 100°C (212°F) for about 10 hours, depending on how fatty the pork is.
Pour beer all over the meat and increase temperature to 260°C (500°F). Bake for another 45-60 minutes. Baste the meat with mixture of beer and drippings every 6-7 minutes. You can use either a wide spoon or turkey baster.
Take out of the oven and let cool completely, serve at room temperature.