Long joint of pork! Help!

[Fireworksatforty]

Need some collective wisdom from those with experience cooking joints. I've bought a bigger one than usual but it's long!! I'm used to short rolled up ones. Surely if I cook this the same it'll be dry? Pics for info. Bone is in too which is different to what I normally buy.

Any ideas? Shall I just trust the instructions and stop overthinking it!? Honey is for scale.

Instructions are good. I would remove it from it's packaging, dab it with kitchen roll and then put uncovered in the fridge for a few hours (if you have time) to let the skin dry out a bit. This makes the crackling crunchier. Then sprinkle with sea salt and pepper.

For cooking pork joints I use a meat thermometer set to “medium” on the pork setting- when you take it out the internal temperature continues to rise for a bit so should be cooked “well”but not dried out by the time you serve. Not sure if you can get hold of one before you need to cook this though so this might not help!

Yep. Looks like a nice joint. You'll probably notice the difference in taste with the bone in too.

One of this type where the probe stay in while it’s cooking
www.amazon.co.uk/ThermoPro-Digital-Cooking-Thermometer-Backlight/dp/B074XND445/ref=mp_s_a_1_9?crid=3HARD2KKLCQ97&keywords=meat+thermometers&sprefix=meat%2Caps%2C73&tag=mumsnetforu03-21&qid=1639224445&sr=8-9

Thank you! So cooking time would be 2hr 45mins. For the 2.2kg joint.

Maybe don't google "long pork" though OP

@percythewitch

unfortunately it's a bit late for that! Instant regret

Oh dear! Hope you can still enjoy your dinner.