Oven-Baked NZ Hangi

Make a delicious hangi in your home oven.

1x 100% NZ bone-in-shoulder of pork - approx 1.5 - 2kg, well scored
4x cloves garlic, peeled
Oil and salt
4x each medium kumara, potatoes, onions, peeled and quartered
8x pieces of pumpkin, peeled
1/2 cabbage, cut into 8 pieces (optional)
1 fish smoker box containing (1 cup wood chips, 1 cup soil and 1/2 cup brown sugar)

Preheat oven to 160°C.
Pierce the skin or meat of the pork and insert garlic cloves.
Rub the outside of the pork with oil and salt.
Place on a rack in a lined baking tray.
If you have a meat thermometer place this in deepest part of the pork, avoiding the bone.
Surround the pork with the vegetables.
Place the smoker box on lowest rung in oven.
Place the pork above the smoker box and bake until thermometer reaches 71°C or juices run clear when pork is pierced (approx. 3 hours).
Rest for 10 minutes before serving.