Fire up your Ooni oven and preheat to 392°F (200°C).

Cooking with charcoal: fire up with just charcoal (10 lumps roughly) or aim for a very low flame.

Cooking with propane: preheat on a medium to low flame for 15 minutes

Using a sharp knife, cut a diamond pattern into the rind of the pork and rub about 10 grams of sea salt into the fat.

In a small bowl, combine the cumin, caraway, paprika and mustard to form a paste.

Place the stainless steel baking dish into your Ooni with the butter to preheat. Once the butter starts bubbling, sear the meat for 15 minutes on each side, aiming for a consistent temperature in the oven of 392°F (200°C).

Remove the pan and brush the meat with the paste, excluding the rind (fat cap). Place the vegetables, juniper berries, and meat (rind side up) back into the pan and add the stock and beer. Wire the joint to the meat thermometer and close the pan tightly with two layers of aluminum foil.

Reduce the heat of the oven to 302°F (150°C)

If cooking with charcoal: close the chimney baffle to keep the flame low, and check the stone temperature every 10 minutes. If the temperature drops, add another lump of charcoal.

If cooking with gas: place the meat in the oven and turn the flame to its lowest setting (or even off completely), and rely on residual heat. Check the stone every 10 minutes to ensure the temperature doesn’t drop or get too hot. Adjust the flame accordingly.

Cook the meat for 75 minutes, rotating the dish every 20 minutes, until the wired thermometer reaches 158°F (70°C) .

Remove the dish and set aside. Raise the oven temperature 180-200°C. If cooking with wood/charcoal, spike the flame with wood. If using gas, increase the flame using the dial.

Remove the foil and drain the juices into a jug. Reserve half the vegetables, then transfer the rest to a blender or food processor and puree with the juices and sour cream until a thick sauce forms. Set aside and keep warm in a saucepan over a low heat.

With tongs, flip the meat in the dish to expose the rind, and return to the oven to create the crispy rind. Check the meat every 5 minutes to ensure the cap doesn’t burn—If it’s browning too quickly, reduce the flame. After 20 minutes, the rind should be nicely browned and crispy. Rest it for 5 minutes before serving.

Carve the finished roast into 2cm thick slices and serve with a large spoonful of sauce and side of roast vegetables.