Does anyone have any experience or advice for a first time pig roast?
Pit or spit?
Ask a question, share your thoughts, or ramble on about food.
My friend and I roasted a 60 pounder for my birthday bash a few months back. It was quite the culinary kick and I can definitely recommend it. Farm raised pigs have a lot of fat on them, so (short of dousing it with kerosene) its pretty hard to screw it up really. Here's a few general bits from my experience:
* Don't listen to the people who act like you're crazy for trying it without experience.
* I recommend not keeping the head on. Our pigs head was left on and nasty things took place during the cooking time. Made for some squirmy guests, in a bad way. Amused us though.
* I made a dry rub and massaged it all over the pig the night before. A really weird ordeal but undoubtably worth it.
* Prior to roasting, I injected the pig with a mix of apple juice and apple vinegar.
* I made a vinegary pulled pork sauce and served it with the pig, but did not baste the pig during roasting -- this after reeding that tip from several sources who insisted it gave better "bark".
* We suspended the pig on a metal rack (commonly used for lamb here) and built small fires out of coal to the side of each leg to ensure proper indirect heat under the thick pieces.
* We kept a separate fire going and used those coals to top up the other 4 fires when necessary. This allows for more control but wastes more coal.
* The pig took approximately 6-7 hours to roast. We flipped it over every hour.
* We let it rest for like 45mins and then sliced it thin. We then served it with the sauce on the side, together with coleslaw and bread. Sides were applesauce, mac and cheese and baked beans.
There's a ton of info on the net and a lot of conflicting opinions, but just go with what feels doable and you'll be ok. The guests will go wild and you'll learn a lot i'm sure.
Well David, Finely got around to having a roast., it was nothing short of GREAT! A friend of mine was able to borrow a commercial grade portable smoker, also found that we could rent one locally.
We ended up doing 2 whole pigs for back 2 back parties. 1st pig was 30 lbs, salt, pepper & vegetable oil rub only.
2nd pig: 125lbs, where I did a Memphis rub along /a> w/1 gallons worth of apple cider brine injections in the ham and shoulders.
Both were moist & real good, I liked it both ways. I think you were right about the head, on the second night we had about 100 guest, approx 33 % did not like the head being left on.
Having the smoker made it real easy, did not have to mess with a fire, good thing to, it was still over 90 degrees here.
The smoker used seasoned Hickory pellets and was all automatic.
It was definitely a "culinary kick".