How to Build a Homemade Cajun Backyard Pig Roaster

There's nothing like the smell of whole hog slathered in Cajun seasonings roasted over an open fire. The world does have many pig roasts to offer, from Korean pork, Iberian suckling pig, to the Hawaiian pit barbecue, but the succulent results of this Southern tradition are hard to beat. For Cajun pig roasting, whole pigs are butterflied and spread over a fire for reduced cooking time and crispy skin.

Difficulty: Moderate

Instructions

Things You'll Need:

• Two sections of 6" x 2.5" chain-link fence
• Rebar (12 6" sections)
• Cinder blocks
• Aluminum sheeting
• Heavy-gauge steel wire

Cajun Pit Roast

1. Decide what size you want your fire pit to be. A 4-cinderblock x 2-cinderblock rectangle is common. Cut a sheet of aluminum this size and lay it on flat ground away from flammable objects.

2. Build a wall around the aluminum using cinder blocks, making sure to build it 3 to 4 layers tall so the fire does not jump out. Layer charcoal on the bottom of this fire pit and light before you want to start your roast.

3. Thread 4 sections of rebar horizontally through each fence panel, leaving 1 foot between each of the supports. Then weave 2 vertical support bars through the fence mesh so they are perpendicular to the horizontal supports and located at the edges of the 2.5" fence panel.

4. Connect the two panels so that they open and close like a book by lacing them together with a heavy gauge wire in a loose X-fashion to create a "spine" between two of their long edges, making sure the "spine" is wide enough to accommodate the butterflied pig.

5. Place the pig on one of the panels, then flip the second panel on top of the pig. Wire the second pair of long edges together so the pig is enclosed between the chain link panels.

6. Lay the panels flat across the cinder blocks so that the pig is positioned meat-side down over the hot coals. Flip the panels and pig when the fat starts to render, and roast until the skin is crisp and the meat is falling-off-the-bone tender. Then unwire the panels and savor the pork. The roasting process will take hours, so enjoy your beer and sweet tea.

7. To clean up after the roast, unstack the cinder blocks once they have cooled and sweep the ash from the aluminum sheet.

Tips & Warnings

• Always use stainless steel rebar and fence panels. Never use galvanized metal or steel, as this contains chemicals that will leach into the food. The Cajun microwave, another type of Cajun backyard pig roaster, is a metal and wood box that is designed to hold in heat and smoke food from above. Crawfish Guy (see Resources) has information about made-to-order Cajun microwaves and recipes for common Cajun dishes. The typical Cajun roast pig, called cochon de lait, is flavored with a blend of black and red peppers, salt, onion, garlic and other seasonings. Once your pig is roasted, slice it thinly, cover it with gravy and serve on a soft roll for a traditional po'boy in the Cajun style.
• Do not build a fire directly on grass, as this will ruin your yard and give an off flavor to the finished roast pig. Always using heatproof gloves when handling the hot roaster.

References

• Whole Hog Roast

Resources

• Crawfish Guy - Cajun Microwave

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.