Order 2.5 kg of cleaned suckling pig as one half, divided across into two large bone-in, skin-on sections. Confirm that they fit your tin and oven before buying.
Make ahead Keep the raw pork refrigerated until preparation. Arrange the washed, dried culinary myrtle and serving board while the roast cooks; carve after resting.
Porceddu al forno with myrtle
Prep 20 min · Cook 3 hr · Rest 20 min · Yield 6 portions (6 servings per batch) · Difficulty Medium
Method
Check the fit before starting: the two sections must lie skin-up in one layer, with space around them and clear of the oven walls. Heat a conventional oven to 180°C. Keep raw-meat tools separate from the serving board and dry the pork with kitchen paper.Check the fit before starting: the two sections must lie skin-up in one layer, with space around them and clear of the oven walls. Heat a conventional oven to 350°F. Keep raw-meat tools separate from the serving board and dry the pork with kitchen paper.
Lightly oil the tin. Rub the salt and pepper over the meat and skin and arrange the sections skin-up. Roast on the middle shelf for about 2½–3 hours, turning the tin if one side colours more quickly. Keep the skin exposed; if it darkens before the meat is tender, shield that area loosely with foil.Lightly oil the tin. Rub the salt and pepper over the meat and skin and arrange the sections skin-up. Roast on the middle shelf for about 2½–3 hours, turning the tin if one side colours more quickly. Keep the skin exposed; if it darkens before the meat is tender, shield that area loosely with foil.
Check with a clean probe in the thickest shoulder and hindquarter meat, avoiding bone. Both must reach at least 75°C for 30 seconds. Continue roasting as needed until a fork enters the thick meat easily and the skin is crisp; colour alone does not establish doneness. Clean the probe after each use.Check with a clean probe in the thickest shoulder and hindquarter meat, avoiding bone. Both must reach at least 167°F for 30 seconds. Continue roasting as needed until a fork enters the thick meat easily and the skin is crisp; colour alone does not establish doneness. Clean the probe after each use.
Lay the fresh myrtle on a clean warm platter. Transfer the roast onto it, keeping the skin uppermost, and rest for 20 minutes without wrapping the skin tightly. Carve the meat away from the bones and divide it with pieces of skin among plates. The raw weight includes bone; the amount of carved meat will vary.Lay the fresh myrtle on a clean warm platter. Transfer the roast onto it, keeping the skin uppermost, and rest for 20 minutes without wrapping the skin tightly. Carve the meat away from the bones and divide it with pieces of skin among plates. The raw weight includes bone; the amount of carved meat will vary.
