If its 20 mins per pound to cook a joint + 20 mins
(or 15 per lb + 15)
What if it is a heavy but long thin joint of pork rather than just all around larger?
How do you work that out?
I can’t say I ever roasted a joint but I have smoked a joint and it didn’t take no 20 minutes but we did get pounded and it worked out fine.
Did you get a roasting for it though?
It was the 70’s, a completely different world back then.
Regarding the actual pork roast. What specifically are you doing with this roast? Besides the shape, cooking time and temperature are more important, and whether you are roasting the pork in a sealed or unsealed container and if you’re adding moisture. What you really want to do is see if the pork falls off the bone. That’s when you know it’s really done.
It’s 2.886 kilos and it’s long, about 1 ft long, 7ish inch diameter. I just want to put it in the oven and let it cook.
Don’t need the crackling as that, although it’s lovely, is far too fattening especially just after Christmas.
Here in the States, it’s called “getting baked”. Close enough.
Just can’t completely commit to Metric, can ya? 
No I can’t. I only told you the kilos as it didn’t have it in lbs 
Add bacon, that’ll make it taste good no matter what ya do to it.
Roasts seem to be so individual, I generally use a meat thermometer.
I’ve cut it in half, roasted it, let it stand and carved it already now.
I thought some of you peeps were red hot at this cookery stuff.
It is slightly pink in the middle but looks cooked. Tastes good too.
Only ever bother roasting joints that are on the bone. A good shoulder of free-range pork on the bone weighing about 10lb with scored skin on top rubbed liberally with salt (no fat) will need about three or four hours in a fairly gentle oven, around 150 degrees Celsius. Put the joint on a rack of some sort rather than having it sit in the bottom of the roasting tray. If you turn it up for the last 15 minutes you’ll get enough beautiful crackling to feed the household cavalry. Once you get over about 6lb the so-many-minutes-to-the-pound rule starts to break down. You don’t want pork pink in the middle, though this is OK for lamb. The best lamb joint is a whole shoulder on the bone (don’t let the butcher remove the fillet to sell for more money) weighing about 6lb. It will need about three hours in a gentle oven. Slow cooking is the way to go for big joints. Leg of lamb and leg of pork is best mixed with cooked chicken breast and fed to the cat.
Free-range. Hmmm… 
So it just sort of decided on your plate?
stopped in for a beer…never left
We only eat free-range Tamworth swine, they’re English but surprisingly low in fat.
Oy what do you mean " English but surprisingly low in fat :) Cheeky ? 
Best avoided then.
It is a well known fact that the most popular English swine are a bunch of fat pigs, however a grass fed, trim Tamworth has better flavor than a fat pig. I suspect it is their Irish Grazer genetic parentage.
I only ever roast meat over an open flame. The last 10 lb. pork shoulder I cooked took 12 hours. Mmmm.
I really want to build an smoking pit (outside).
I bet that pork was sublime. I’ve tried all the pork joints but my favourite by a long chalk is shoulder on the bone. The source of ours was Mrs Quicke’s cheese farm in Devon, where she used to keep pigs that were fed on the whey from the cheese-making. Happy pigs, superb pork. Unfortunately she no longer keeps pigs and I’m still hunting for a good local supply (must be outdoor pigs) that doesn’t cost the earth.
My ambition is to have a kleftiko oven, one of those dome-shaped clay ovens you see outdoors everywhere in Cyprus. The slow-cooked meat done in one of those is gorgeously tender and flavoursome. I had kleftiko lamb in a restaurant in Latsi and it was the finest meat I’ve ever eaten (and I’m no veggie).
It was probably the best tasting thing I’ve ever cooked.
I’ve seen those clay smokers in the store. Not exactly the same thing as a kleftiko oven, but similar in concept. I think they look really nice but wife say’s they’re too expensive. 