Roasting a pig

While I worked for UGA for 10 years there were many pig roasts. Pigs were wild & shot on a near barrier island & cooked in a pit in the ground overlooking the salt marsh. On another note, working at Roebling Road we had pigs for pickin’ cooked in drums by pros for vintage racing events. Nothing like a full sized half pig split down the center exactly in half to pull pork from. In ground was tastier IMO but could have been the primal thing of a snapping fire in the woods while we ate.

 

Haven't a clue... but I could offer up some AWESOME Kreplach recipes...



Jedi

 

My inlaws are Fillipino and never does a summer go by that a pig roast is not held! An extended family member "uncle jerry" was the absolute master of the roast and depending on the location he did either the pit or a cooker. Both are great but needless to say the pit required addition time effort and could be at the mercy of the weather. He passed a few years ago and noone has shown an interest in taking his place as the "master chef". The family still meets and a pig roast is still done, however, we contact a "BBQ" specialist and simply rent a tow behind roaster with the pig butchered and ready to roast. Add charcoal or turn on the gas, brush on the sauce, open the beer, turn on the music and cook till perfect.

 

big job. build a pit out of cinder blocks. should be about three foot high and open on one end. split pig and sandwich it between two pieces of expanded metal wired together so you can turn the entire deal. you can make a cover out of foil but keep it off the meat. make your fire outside of the pit and shovel the hot coals under the pig. no flame, just heat. have a spray bottle handy to douse any flare ups. keep heat temp so you came hold your hand by the pig for a three count. make a baste sauce, thin, vinegar and peppers and keep the pig moist with it mopping the inside not the skin, you'll want that nice and crispy. it's gonna take a long time. we usually cook overnight starting around six or seven and the pig is ready around noon the next day. low and slow is the way to go. check meat temp with a thermometer. 180 for pork. surely a labor of love. put your pot of sauce next to the pig on the pit so you can put it on the meat as it is pulled from the carcass. don't put the sauce on the pig as it's cooking as it may burn.

 

Well first you tell the pig where to be, get some of the pig's friends, some pigs that don't really know him all that well, umm actually anyone who is willing to show up.......


.............then you all take turns telling jokes and stories about the pig (should be easy enough, he's a pig after all) until everyone's sides are splitting. Don't forget to serve lots of alcohol because everyone will seem funnier if yo.................





.............Oh wait a minute, you weren't talking about that kind of roast were you? In that case don't tell the pig and don't invite any of his friends !! But still serve the alcohol!!

 

Not as cheap as a hole in the ground, but if you have the budget for it, there's nothing better than a pig fresh out of a La Caja China roasting box...

http://www.roastingbox.com/p-63-model-1-aluminum-70-pounder-live-weight.aspx

Not affiliated in any way with the company, but we do a triple pig roast every year with a huge gathering of people, and yes, we use three of these.

We've done pits, spits, and everything else, and this is the way to go. Perfect pig, every time.

Cheers,
Tad

 

Just make sure you have a good support tray (rebar, steel, steel mesh) because if the pig is done correctly it will fall apart easily when moved.

Low and slow is the ticket. Just like a lot of rice dishes you have to trust the time given not lifting the lid, or taking a peak inside. Let the low heat do it's job.

 

OK that roasting box looks like the way to go! I want one.

 

While I'm really diggin' the bear claws, and they do have their advantages . . .
http://www.roastingbox.com/p-24-bear-paws.aspx

Mine's old skool!
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Nice medieval!