How do you roast a pig?

Answer 1

This is the way I do it, but there are several ways:

First, figure how many people will be eating and is a roasted pig the main item you are serving. Go to a butcher at least 1 wk before your party (a large frozen pig takes 4 days to defrost, a good butcher will do this for you) The average size pig I have roasted is about 90 lbs (not including the pig's head) Find a good recipe for a "brine/baste" that you like (sweet, soar, salty whatever) you will need at least two gallons of baste liquid. Now either rent or build a pig roaster; I've done both. Now line up enough people to help, I have cooked a large pig for 20 hours, so you need some help. Make sure you have enough stainless wire to secure portions of the pig (this is if you are using a rotisserie) as the pig will want to shift if not secured. For a large pig you will need about 40-60 lbs of charcoal. Get at least two meat thermometers (I like the instant mechanical non electronic models.) Get a garden hose ready with a spray nozzle and already hooked up (at some time your pig will flare up, and you should be prepared) the sprayed water will not hurt the cooking pig. Start your pig closer to the fire and within 20 minutes of rotating, back the pig to a lower temperature area. You will find out very soon how much fat is in a pig and also which parts of the pig needs less heat. Contrary to your first guess you will need more heat on the front and hind quarters than in the center. As the pig cooks, baste as necessary to insure the pig does not dry out excessively. Test many areas as the pig cooks and assure even cooking; remember that the heat travels throughout the pig differently. cook until the temperature has reached sufficient temperature for serving, as you carve the pig the brisket should be covered with a baste/BBQ sauce you like and placed in a large oven pan and covered with foil and continue baking at a higher heat in an oven. (Carving a large pig takes me over an hour) Serve with good fresh baked rolls, and some wonderful side dishes of your choice. Then take a nap the next day if you are doing most of the work yourself. :-)

Answer 2

There are 3 basic methods for roasting a whole pig / hog:

1) Grill

2) Spit / Rotisserie

3) Pit

Whichever method you choose, the "hog roast" is usually an all day event.

Please see the links below for detailed instructions of the 3 methods.

Answer 3

get a huge rolling paper, remove all seeds and stems,......twist and serve.

Answer 4

One could cook a 'suckling pig' on a Weber Genesis grill with a rotisserie. Another way to cook a 'suckling pig' is to roast it in a (normal) oven on a rimmed baking sheet.

Answer 5

you kill it then take it apart

Answer 6

500f