Make the fire 1 hour before assembling the peka. Use beech or hornbeam wood because they produce the longest lasting embers. Make sure that the firebox (usually made of chamotte/fireclay in the case of peka) is very hot. Once the fire turns to embers, clear some space in the middle for the pan.
Rub salt into the meat. Grease the pan with lard/oil and place the meat in the middle.
Prep the vegetables and arrange them around the meat. Season with pepper and thyme (or any other Mediterranean herb, such as rosemary or sage). Pour the water in, too.
Place the pan on the hot firebox and cover with the peka lid. Put one third of the embers on the lid and roast for 30 minutes.
Put the remaining embers on top and around the peka lid and roast for another 30 minutes.
Open the lid, pour the wine in and turn the meat around. Do the same with the vegetables if you see signs of charring. Put the lid and the embers back on. Roast for another hour.
Open the lid and check if the meat is tender. The meat needs to be fall-off-the-bone soft, and the liquid needs to be well reduced. Both the meat and vegetables should have a golden colour. You might need 30 more minutes to achieve that.
Peka takes at least 2-2.5 hours, and you might need to open the lid twice to achieve the desired result.