In Spain they cook these in a wood-burning oven in clay casserole pans (sometimes whole, sometimes cut in quarters). These are some small ones I happened to take pics of.
When I've checked the temps, they've generally been around 350*. The results are mouth-watering. They are juicy and oftentimes they cut them up with the side of a plate to show how tender they are.
I believe the preparation is extremely simple, just salt. I don't think the cooking time is more than a few hours. This is not exactly what you have in mind, but it is on my to-do list for my Primo.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
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