Cooking Pork in a wood oven over a long period of time is one of the best things in the world, if the pork is on the bone it just falls off and can be shredded and used for loads of different things, well thats if it lasts that long.

Ingredients:

Pork:
you can use a shoulder a leg or any cut you like and when your cooking for this long, weight is not really an issue, this piece of Pork was about 1 1/2 to 2kg but a 3 1/2 kg shoulder cooks just as well in the same time.

Method:

1. 1. Dry the skin on the pork, slice the pork skin to make crackling, I like to add some olive oil then liberally sprinkle with salt and pepper working in to the cuts in the skin.
































2. 2. I know spend 10 minutes or so browning the skin and all around the meat at the front of the oven, this just help seal all the nice flavors in side.



































3. 3. Once I have browned the meat I wrap it all up in 2 layers of foil.











4. 4. I then push it all the way in to the back of the oven, once the flames die down I put the door in and leave it, this pork went in the oven at 12ish, I took it out at around 5.45pm, while I was waiting for the pork to cook I had dug some things out of the freezer that needed to be used I.E. Sausages and I also had some streaky bacon that needed using up so-

















5. 5. I put these in the oven about 15 minutes before I took out the Pork. When I took it out it looked so good and the sausages where just starting to cook.

















6. 6. I also put some oven chips in to go with the Pork.

















7. 7. Thats pretty much it the pork will just fall off the bone and is so nice.

When I first put the pork in the oven was around 400C and was down to around 230C at about 5 O'Clock, I did put some more wood in then to bring the temp back up around the oven to cook the sausages, chips and I also did some bread that you can see here.