How to Roast a Pig Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Beer
Pork Rub & Salt containers
4 - 6 sticks butter
PIG
Roaster
Charcoal
Aluminum foil
Wooden table 3' x 8'
Heavy gloves to handle rack
Clean gloves to clean meat off carcus
Meat thermometer
Brine
3 whole garlic
Sharp large knife
Large Cleaver
Wash cloth
64 oz water
Tub (large enough to hold pig)
Ice - 5 to 6 20 lb bags
Blanket
Car with a hitch (to pull roaster)
1 -2 helpers
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Directions: |
Directions:1. get an idea of how many people
2. order a pig at your local butcher
3. order a roaster at the same time - usually available at the butchery
4. pick up charcoal
5. pick up your favorite beverages
6. make your favorite brine recipe
7. pick up roaster & pig day before event
8. put the pig on ice in the big tub
9. pour the brine in the tub with the pig & ice
10. cover the pig to insulate over night
11. make your favorite bbq recipes
12. Day of the Roast - start preparing the pig
13. Place charcoal in bottom of roaster - put in pig weight plus 20 lbs.
14. cut up newspaper & cardboard on top of charcoal
15. light the roaster & get it to 250º
16. put up a wooden table with 5/8" board wrapped in aluminum foil
17. take rack out of roaster
18. uncover the pig from the tub
19. get a helper & place pig on the rack butterfly with skin / backside up
20. prep the pig - clean wash cloth & water
21. grab sticks of butter & rub into all areas of the pig
22. grab your favorite pork rub & rub into all areas of pig
23. add kosher salt liberally to all areas of pig
24. cover ears with foil
25. cut slits into pig every 6 to 8 inches apart
26. place garlic clove into slit making sure clove is completely under skin
27. carry the pig from the table to the roaster & begin cooking
28. keep the temp on the roaster @ 250º
29. for every 10 lbs of pig, cook that many hours
30. begin checking temp around (6 hr for 60 lb pig etc.)
31. make sure pig is an internal 165º
32. get a helper & both put on gloves
33. open the roaster & carry the rack & pig to cutting table
34. move the cooked pig from the rack onto the cutting table
35. get out your favorite cleaver & start hacking away
36. put on some clean gloves prior to pulling the pork off the carcus
37. after everything is picked off the pig take a selfie with the head
38. serve with your favorite bbq sauce & beverage |
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Personal
Notes: |
Personal
Notes: WOW!! That's a lot of work for a Pig Roast but Jim has done it for
several years. He & Barb host their Annual Pig Roast some time in
September. Good Eating & good fun!
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