How to Rotisserie a Pig
Roasting a pig on a spit is an excellent way to feed a large number of guests, particularly during an outdoor event. Order a whole pig from a local butcher or supermarket at least one week in advance, and ask the butcher to remove the eyes for you. The pig should be cooked on a sturdy rotisserie since large hogs can weigh as much as 200 pounds. Does this Spark an idea?
Things You'll Need
- Whole pig
- Trussing needle
- Kitchen twine
- Fire pit
- Charcoal
- Rotisserie
- Meat thermometer
- Basting mixture
- Marinade or stuffing ingredients (optional)
Instructions
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1
Prepare the pig by marinating it for a minimum of 24 hours before roasting it. For additional flavor, inject the thickest part of the meat with a marinade (see the resources section for recipes).
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2
Insert the spit through the mouth of the pig, keeping it straight along the spine. It should emerge at the back of the body, between the thighs and underneath the tail. You should not encounter too much resistance.
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3
Truss the pig to the spit using strong kitchen twine and a trussing needle. Secure the spine to the spit every six inches, tying the twine as tightly as possible into triple knots, and keeping the knots on the back of the pig. Tie the head and feet tightly to the support bar. See the resources section for a photo guide on how to truss a pig.
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4
Roast the pig slowly over a fire pit at low heat, around 250 degrees F. The roasting process can take between 4 and 24 hours, depending on the size of the pig. Allow 1 hour per 10 pounds of meat, and add approximately 10 pounds of charcoal to the fire for each hour that you cook the pig.
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5
Baste the roast frequently to give it a thick, caramelized glaze. This will prevent the meat and skin from becoming too dry. Basting recipes can include a mixture of olive oil, wine, herbs or honey.
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6
When the roast is nearly finished, test the internal temperature of the pig with a meat thermometer, checking that all parts of the hog reach about 160 to 165 degrees. Remove the pig from the fire pit and place it on the carving table. Let the pig cool for 20 minutes before carving it.
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Tips & Warnings
You can stuff the pig with bread stuffing, sausage links or sauerkraut, which should be done before Step 2. The cavity should then be sewn shut during Step 3.
As the pig roasts, tighten the body to the spit to compensate for shrinkage as the meat cooks in order to prevent the pig from falling into the fire. Do this by re-tying the triple knots and threading new twine through the pig with the trussing needle, if necessary.
Place a drip pan or a mound of sand underneath the pig as it cooks. This will act as a grease trap and prevent large flames caused by the fat drippings.
