How to Cut Up Whole Pork
When it comes time to serve your whole roasted pig take the time to carve the hog well to get the most out of it. Harvest all the bonus pork pieces that come with a whole pig like the tongue, skin and crispy ears. Turn your barbecue pork party into a feast for the eyes by cutting beautiful tasty portions for your guests. Does this Spark an idea?
Things You'll Need
- Whole roasted pig
- Antimicrobial plastic table
- Sharp carving knife
- Cutting board
- Plastic gloves
- Aluminum roasting pan
- Aluminum foil
Instructions
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1
Lay your cooked pig out flat with the spine side up on an antimicrobial plastic folding table. These tables are safe for food handling and are easily cleaned and put away for future use.
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2
Use a sharp carving knife to make a long cut along the length of the spine from the neck to the tail. This will open the skin and release much of the steam and heat so the pork is easier to handle.
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3
Make two additional slices with the knife perpendicular to the first cut, one along the hind quarters and one across the shoulders. This "H" shaped opening you have created in the skin will allow access to much of the pork meat.
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4
Slice along the sides of the pig to release the rectangle shaped sections of crisp skin. Chop the skin into strips about the size of cooked bacon pieces and invite everyone to grab a piece while you complete the carving.
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5
Cover your hands with plastic gloves and spread the cavity you opened with your knife. The gloves will protect you from the residual heat and keep the meat from touching human hands before it is eaten by your guests.
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6
Reach inside to pull out the chunks of meat and little pieces that may still cling to the bone. Place your chunks into an aluminum roasting pan and cover the pan with foil to keep it warm.
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7
Harvest the inside of the pig's head. Slice off the ears and remove the cheeks and tongue to serve.
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Tips & Warnings
Give your guests sturdy plates and plenty of napkins to eat their roast pork meal. Flimsy paper plates will bend and drop precious chunks of pork onto the ground.
Process the smaller pieces of pork further by chopping them up and adding cider vinegar, salt and pepper. Serve the chopped pork on a white bread bun with pickles and white onion slices on the side and a selection of barbecue sauces to top.
Keep guests away from the pig carcass by disposing of the unusable bones and cartilage immediately. Children and animals will make a big mess of themselves and your back yard if they get into the hog bones.
