A pig roasting over hot coals.
Roasting a pig, whether it be over a rotisserie grill or over a fire pit, is one of the classic ways to prepare a large amount of succulent meat. If done properly, it will be a guaranteed hit at any backyard barbecue or dinner party. However, getting a pig roast done right requires a good deal of preparation and steady attention throughout the roasting process. Add this to my Recipe Box.
Instructions
1. Set up the roasting site if you are doing a fire pit roast. Dig a shallow pit and set up the bipods or tripods for the roasting spit outside it. If you are using a charcoal or gas roaster, skip to the next step.
2. Pour 25 to 30 pounds of charcoal into the pit or roaster bed. For a rectangular bed or pit, arrange the charcoal into a pair of rectangular piles, so there is basically a trench running underneath where the pig will be. Create a similar space for a circular bed or pit. This will prevent dripping fat from causing flares and scorching the pig. If you have gas roaster, check to make sure your fuel tank is properly attached.
3. Light the fire of a charcoal roast at this stage. Use lighter fluid as necessary. The charcoal needs to burn into hot coals before you begin roasting the pig. A good use of your time is to prepare the pig itself while you wait. For a gas roaster, you can delay this step and light it when ready to begin roasting.
4. Wash the pig inside and out, rub the interior body cavity with salt and put either an apple or wood block into the pig's mouth.
5. Drive the roasting spit (or skewer) through the pig. It should enter through the hindquarters, run through the body and come out the mouth. Some roasting sets use a basket instead of the more traditional skewer/spit. In that case put the pig in and lock up the basket.
6. Lock the second skewer onto the main spit, if there is one. Some roasting sets will have a secondary skewer for securing the pig's legs. Drive the skewer through the legs or use it as a bar to tie the legs down and then fasten it to the primary spit. This is usually done using clamps, screws or bolts and wing nuts.
7. Insert a meat thermometer into one of pig's thighs.
8. Hoist the spit onto the bipod/tripod stands. You will probably need help to do this without knocking something over, since a small pig will still weigh at least 75 pounds and the spit and other gear will add another 3 to 5 pounds.
9. Start the fire if you are using a gas range. Turn the temperature knob to 200 or 225 F, light a match and put it in the gas flow.
10. Roast the pig for one hour per 10 to 20 pounds of weight. Every half hour, turn the pig over and baste it by spraying it with a water or water-oil mix. Continue until the thermometer reads the internal temperature of the pig is 170 F.
11. Feed in more charcoal to keep the roast going. Even a small pig will need between 4 and 7 hours to roast properly and your initial supply of charcoal will be exhausted long before that. Every hour, add 6 to 10 pounds of charcoal, taking care to maintain your trench/empty space in the pit. Skip this step if you are using a gas roaster.
Tags: begin roasting, charcoal into, hour pounds, pounds charcoal, roasting sets