How to Cook a Pig at a Pig Roast
A pig roast is a summertime celebration that brings together friends and family for a delicious, freshly cooked meal. While the vision of a whole hog on a spit, as well as the work that goes into the slow cooking and planning process, is certainly not for everyone, many people find this traditional gathering a truly fun occasion. With the following instructions, you can learn how to roast a pig for a summertime event that nobody will forget. Does this Spark an idea?
Instructions
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Purchase a whole pig. Since it can be challenging to find a place that sells whole hogs, it is best to look into this long before your party. When picking out the perfect pig to roast, buy about one pound of pig for every guest attending the pig roast. Pigs under 90 pounds tend to offer the best, juiciest meat. Also purchase a pig that has been prepped for the roasting: that way you don't have to deal with removing hair, internal organs and other parts before your roast.
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Prep that pig. For a simple way to season it, rub kosher salt over every surface of the pig. Marinating or brining the oinker is another way to give it flavor. Brining the pig can be especially desirable, as the salt water solution helps make the meat more tender. Either way, let the pig sit in brine or marinate for at least 24 hours.
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Secure the pig to the spit. This is a particularly crucial step as if not done properly, the pig will fall into the coals below. Stick the main spit beam through the pig's mouth, along the spine and out the anus. Use a large trussing needle, heavy duty twine or wire to tightly tie the pig's spine to the spit about every six inches. Use more wire to strap the pig's legs to the second support rod. Cut off any extra twine to prevent it from burning.
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Position the pig above a charcoal chimney. Light some charcoal briquettes, then use the tongs to spread them into a circular pattern below the pig that ensures the heat is concentrated around the thickest parts of the pig and that drippings from the belly of the pig will not ignite. Tend to the coals about once every half hour to add new ones and make sure the pig is cooking properly. Have at least a pound of charcoal briquettes for every pound of pig.
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Baste the pig. Basting with olive oil, wine, herbs or lemon juice helps the pig develop a flavorful, caramelized surface.
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Continue to roast the pig. It usually takes about 1.25 hours of roasting for every 10 pounds of pig.
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When the pig has cooked, place it on a homemade "carving station" or a table lined in aluminum foil. Let the pig sit for at least 20 minutes so it can cool down and prevent the juices from running out. Serve the pig with a variety of sauces, from barbecue sauce to salsa verde to sweet and sour Asian sauces.
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References
- Photo Credit Hemera Technologies/Photos.com/Getty Images
