Roasting a whole pig

chuck · March 30, 2005

I've got a 60 pound pig in a dry cure right now waiting to be cooked in a few days. I need to know what others have tried (or heard about, hell, I'll try anything) that worked really well.

I've done this twice before, once in a commercial oven and once in a huge pit lined with wood coals and rocks. Both of those methods are out this time. I think that the most damage I can do to my friend's yard is to clear a fire circle.

Thanks for any suggestions.

jackal10 · March 30, 2005

Spit roast

You can hire these or they are easy enough to build from scaffolding poles or the like.

Use a couple of portable BBQs for the fire, or I've even used a wheelbarrow with sand as the firebox. Build a tent round with sheets of tin, plywood or even thick tinfoil to keep in the heat. Quarter of a turn every 15 minutes for about 4-6 hours - very gentle heat, end temperature about 160F.

Keep the pig far enough above the fir not to get fat flares, and ideally have a small fire at each end rather than the centre, as that is where most of the meat is.

Carve, put in hamburger buns, with stuffing and apple sauce, will feed about 60 people..and the crackling is superb.

Also look for cajun or china microwave

http://www.washingtonpost.com/wp-dyn/artic...-2004Jul13.html

http://www.lacajachina.com/

http://forums.egullet.org/index.php?showtopic=48801

Edited March 30, 2005 by jackal10 (log)