[ADVICE] cooking the world's biggest roast pork

[nothing2lose]

My DP is the Pork King of the Outer East He porks me often And it's goooooood.....

He reckons eight hours sounds about right. Are you using a conventional oven?

Separate the crackle, or cover it with foil once it is done (the meat will keep cooking). Remember, lots of salt and vegetable oil rubbed into the skin and start off with the oven on a very high temp.

Good luck!

[Olive]

Save me some cackling

[LimeSlice]

If it will fit in her oven...

Make sure her oven is preheated properly, 180 with no crackling (do it after, last). You will need to cook it for 40 mins per kg at least.
Allow slightly longer for bone, but make sure you elevate it in the pan on a rack or some halved carrots or onion ends.
Make sure it is not cold when you cook it either - you *can't* cook it straight from the fridge, it needs to come to temp first on the bench.

I would cook it 5 hours 45 mins, plus 30 mins covered with foil to finish. You will need to rest it a while too, a good half hour under foil and a couple of teatowels.

You will need to add time every time the oven is open, so if you have another place you could cook it at or a BBQ, I would suggest using them.

Good luck!! LOL Nice work, Dad!

ETA: When/if you take the crackling off, make sure you leave as much fat on the pork as you possibly can, not on the crackling.

[LuluHB]

I'm predicting peanutter's next post will be asking what to do with leftover Christmas pork . . .

[HotI]

I'm predicting peanutter's next post will be asking what to do with leftover Christmas pork . . .

[Floweryfields]

Did he buy a 2lt jar of apple sauce to go with it? Can't have roast pork without apple sauce. YUMMMO!

[peanutter]

I'm predicting peanutter's next post will be asking what to do with leftover Christmas pork . . .

I'll send it to n2l's DH apparently.

[Cranky Kitten]

Other option - hire a spit.

Or what they said.

[nothing2lose]

What time are you planning on eating?