If you aspire to roast a whole pig, beyond the actual heat, the seasoning is the most important part. Jesse and Matt have experience in cooking whole pigs and can expertly guide you in every part of the cooking process. Roast a whole pig on the rotisserie. Next, place the clamps on the spit and ram the head and butt into the forked clamps. Prop stylist: Paola Andrea. You can start with the pig on its back and get the cavity and the crotch, and then turn it over and get the back and the head and flanks. A whole pig roast takes a long time, you cannot, and should not, rush it. Like that yellow, papery flaking skin you sometimes find on chickens, which can be peeled off to reveal tender, fresh skin underneath, a similar bit of crud can remain on pigs’ chins and under their belly flaps. How-to video. Massage and rub and get the whole creature slick and glistening. Replace the drip pan and cooking grate and close the lid with the top and bottom vents open all the way. Unless you’re Cajun, all caloric attention should be focused on the pig, IMHO. Step One: Acquire Pig. For the double pig we went through about half a bed of apple wood that we got from a local orchard in a medium sized pickup truck. While technically a pig is only a true suckling pig when it's still drinking its mother's milk (up to the age of around six weeks), you'll often find pigs that are quite a bit older still labeled as "suckling." Besides getting perfectly crisp skin, the other tough bit is finding a good source for suckling pigs. Simplifying the process starts with having a Meadow Creek Pig Roaster. I do this directly in a very large roasting pan. A little adjustment on the top vents makes a big difference. Once the internal temperature of the meat reaches 150 degrees F, cover it in foil. stamp, however, is indelible. With a Flame Boss: In this cook, we used a Flame Boss to simplify temperature control. Pile it up in stainless steel or disposable pans to serve. OK, I lied. Then at the anticipated halfway point, the pig was flipped over to its back. Common mistakes when roasting a whole pig often cause stress and frustration, such as burning the meat, not being able to serve your guests, or picking the pig in the middle of the night. Important: Set the pig on the pig roaster with the hind end toward the drain end of the roaster. For the last 30 minutes, ramp the heat of the oven all the way up to get that insanely delicious crackling skin. You can do this! In this cook, 60–70 pounds of charcoal was more than enough to cook this pig for 9-1/2 hours. Then, just give the pig the time it needs in a low and slow oven for its meat to reach its signature tender, succulent perfection, while you clean the house or do whatever it is you do before a special party. 2. Prepare the pig: Wash it, including the cavity, under cold running water, and towel-dry thoroughly, the way you would dry a small child after a bath — ears, armpits, chest cavity, face, legs, backs of knees. The 2 nd half of the cook took closer to 8 hours, making the whole cook time to be close to 14 hours. About the author: Lavern Gingerich is a writer and digital marketing manager for Meadow Creek Barbecue Supply. The purple U.S.D.A. Bard the pig with all 20 garlic cloves, making deep incisions all over with a thin filleting knife and shoving the cloves into each pocket; include the cheeks and the neck and the rump and the thighs and the loin down the back and the front shoulders, all areas of the small creature that have enough flesh to be able to receive a clove of garlic. At this point, it's time to pick the pig! Suckling pig, one, 20 lbs. The photo below shows what it looked like at 11:00 am just before we wrapped it. If the roaster is not hot enough, the pig can take much longer to finish. Your email address will not be published. We also stock Meadow Creek pig roasters to make roasting a whole hog simple and easy! Season the interior and exterior of the pig with lots of salt and pepper, then fill the cavity with garlic and ginger. You can cover it with foil to keep it clean. We carry several pork injections that would be delicious to use: You can browse all of our injections here. The pig was "butterflied", injected, and seasoned in advance, so the morning of the cook, we only had to take it out of the cooler and set it on the cooker. Heat oven to 300 degrees. You can’t buy a whole pig at the grocery store, so you’ll need to go direct to a farmer. After lighting the charcoal, clip the temperature probe onto the cooking grate and close the lid with the vents open all the way, just as you would when firing it without the Flame Boss. This step is easy to do, but a bit time consuming, so you'll probably want a helper. Required fields are marked *. Once the pig is on, the main thing is to keep the roaster at the correct temperature. Measure your oven, and be firm with your butcher about the pig’s size, so you can be sure it will fit — most home ovens can easily accommodate a 20-pounder. Whole Pig Roast Topics: General Tips on How to Cook a Whole Pig - Start here to get some general principles and tips for planning a whole pig cookout. We put the pig on at 6:45 am and it was done at 4:15 pm, so the cook took 9-1/2 hours. But not inedible. But in the end, the whole animal is salted evenly and lightly, snout to tail. This combination of gloves gives you some insulation from the heat without making it hard to separate the meat from the fat. We've often used this combination on pork and gotten many positive comments on it. Impress your barbecue guests with a feast fit for a king! We buy our pigs from Martin's Custom Butchering here in New Holland. Let the pig cook until the meat reaches 195 degrees F. If you put the rear of the pig toward the drain end of the roaster, the shoulders and hams should finish at the right time. If you're just starting out, we recommend doing one that you can start in the morning and finish in the afternoon instead of cooking it all night. I walk you through how we cooked our first whole hog on a concrete block roaster / smoker. Start by adjusting one top vent on each end to the 3/4 open position. Picking the pig—the best part of the cook! Take large pinches of kosher salt, and raising your arm high above the pig, rain down the salt in an even, light dusting all over. Pay about $3 a pound for the nicest, most naturally raised animal you can find. The PR60T Pig Roaster holds up to a 200-pound pig, but we prefer pigs in the 150-pound range because the bigger ones usually have a lot of excess fat. Arrange the pig in the roasting pan, spine up, rear legs tucked under, with feet pointing toward its ears and its two front legs out ahead in front. Raid71 [1] Spit: "You keep turning it to get an even, golden-brown crust," Brock says. Pick up a whole, gutted, and hairless pig from your butcher shop. This instructable will cover the use of the Cajun Microwave for cooking your pig, including preparation, cooking, and some notes on hosting a pig roast. Cooking a pig belly-up doesn't have the presentation appeal of a whole pig in a crouched position, but this method lets the skin contain more of the juices as it cooks and exposes more of the meat to the smoke, so we believe it makes more juicy and tasty pulled pork. No, no, no. When the roasters gets within 15 degrees of your target temperature, hook up the flame boss, and close all the vents. If the roaster temperature rises above your target temperature, adjust the top vents a little bit at a time to stabilize and maintain the target temperature. Once the pig is up to temp and ready to remove from the roaster, uncover the pig and slit the sides to drain the accumulated greases. Ryan and another brother-in-law, Everett, had been talking about roasting a whole pig for … It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. If you focus on temperature control and double check your timeline, time will be on your side and you will have a successful pig roast. Serving the pig with potato salad. Smoking a whole hog is a considerably more time-consuming challenge than smoking just a simple pork butt or pig roast. The bigger the pig, the longer it cooks. "It's a bit faster, but it's open-air, so you lose some of … We are going to show you how to cook a full-sized pig with tender meat and crisp, golden skin. 3 Ways to Roast a Whole Pig. It takes a lot of hot coals to cook a pig. What's more, cooking a whole pig in front of your guests will definitely make a great impression and make you the hero of the party. Split a whole lot of wood. If you're local, give them a call at (717) 355-9601 to order a pig. The meat was juicy and delicious! Light the charcoal in both ends with a propane torch. The most common mistakes in cooking a whole pig is fire management and lack of planning when it will be done. We put aluminum foil under the pig to make it easy to wrap during the cook. While lots of people do this in many different ways, there are a few basic steps you can take to make it turn out right. In this cook, we are using a Meadow Creek PR60T Pig Roaster Trailer fired at 275 degrees F with 60–70 pounds of Chef's Select 100% hardwood briquettes. (Sometimes I find I have to slice the larger cloves of garlic in half to get them to slide into the incision.). Food stylist: Maggie Ruggiero. The pig we're cooking here weighed 85 pounds and was purchased from Martin's Custom Butchering, a local butcher shop in New Holland. Cook slowly over the fire pit on the rotisserie at lower temperatures (around 250 degrees or so at the surface of your roast is ideal). With a helper, lift the grate and pig off of the roaster and transfer it to a stainless steel or wooden table. Pig in place up the Flame Boss to simplify temperature control cooking a whole gutted. 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