Roast Pork

I recently made some roast pork but in a different way than last time. I put salt and pepper on the pork meat and wrapped it with some kitchen paper and some newspaper.
I put the pork in the refrigerator and waited 24 hours for some of the water to leave.
I tied up the pork with some nets that I got at the store. The nets were very useful. I then baked them at a low temperature in the oven.
After the pork had cooked down, I wrapped them well and put them in the refrigerator for 24 hours. They were delicious with Branston pickle.