1. Fire up your Ooni oven and preheat to 392°F (200°C).
2. Cooking with charcoal: fire up with just charcoal (10 lumps roughly) or aim for a very low flame.
3. Cooking with propane: preheat on a medium to low flame for 15 minutes.
4. 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.
5. In a small bowl, combine the cumin, caraway, paprika and mustard to form a paste.
6. Place the stainless steel baking dish into your Ooni with the butter to preheat.
7. Remove the pan and brush the meat with the paste, excluding the rind (fat cap).
8. Reduce the heat of the oven to 302°F (150°C).
9. If cooking with charcoal: close the chimney baffle to keep the flame low, and check the stone temperature every 10 minutes.
10. 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.
11. Cook the meat for 75 minutes, rotating the dish every 20 minutes, until the wired thermometer reaches 158°F (70°C) .
12. Remove the dish and set aside.
13. Remove the foil and drain the juices into a jug.
14. With tongs, flip the meat in the dish to expose the rind, and return to the oven to create the crispy rind.
15. Carve the finished roast into 2cm thick slices and serve with a large spoonful of sauce and side of roast vegetables.