Directions: |
Directions:*Order one pig one month before "pig roast day" from friendly butcher; 1 pound per person, minimum 50 pounds. Ask friendly butcher to fill pig's stomach with kielbasa or chicken and to place one clove of garlic in each ham and shoulder (WE didn't do this).
* Dig pit 12 to 18 inches deep to fit pig and spit one week before roast day; dig supplemental pit, 2 feet x 2 feet x 12 inches, nearby. Gather all equipment for pig roast.
* Get up early. Hook up water hose. Two hours before roasting begins, fill main pit with wood to 12-inches above ground and start fire. While one friend watches fire, go pick up pig from friendly butcher who opens store early for you. (Curtis and Steve picked the pig up in the pickup, it looked pretty gross in the back of the truck). Put pig on spit rod. Wire pig tightly to spit rod. (Steve tried to infuse the pig with some marinade but it bent the needle).Put spit rod on spit after flames are gone and fire is all coals. Throw switch on motor. Start fire in supplemental pit so will have coals as needed.
* Watch pig cook. Drink cold beer and supplement with Scotch as needed. Roast pig 1 hour for each 10 pounds, minimum of 5 hours. Sheet metal keeps heat on pig. May be longer without. To see if pig is done, cut one shoulder and one ham to bone. If all white, is done. If not, keep roasting until done. FOREVER.
* One hour before you want to eat, take pig off spit and put on banquet table. Use clean gloves to remove skin. Have smart friend butcher pig.(NO smart friend around but Ken Miller stepped in). Slice large portions as smart friend butchers. Serve pig while hot. Make sure it doesn't rain(Now I ask you, who controls the rain?). As pig cooks it may slip on spit. Rewire. One day after roast, fill pit with concrete blocks so you don't have to re-dig pit next year. Cover blocks with dirt. Plant grass seed.
* Serve with fresh corn on the cob, sliced tomatoes and green beans. |
Personal
Notes: |
Personal
Notes: Dad and Steve Lagorio remembers it took a lot more charcoal, time and energy than they thought. So much time that they were ready to start roasting hot dogs for our 20+ hungry guests! I think children were traumatized by the site of the whole pig. Many would not eat pork that night or for years after. My suggestion is to bake it in the ground where no one can see it.
Not one of our better parties, but is still a hilarious memory!
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This recipe for BEGINNER'S PIG ROAST is from