Roasted pig is a tradition at many Hawaiian luaus.
Roasting a pig brings a festive atmosphere to a party or barbecue because it is not something that is done everyday. If you are intimidated by placing a pig in the ground to cook, do not fear. You can cook a whole pig above-ground by roasting it on a spit, also known as a rotisserie. A spit is a tool that is used for cooking large amounts of meat by turning it over a fire or charcoal. Roasted pig is a delicious addition to an outdoor party or barbecue. Add this to my Recipe Box.
Instructions
1. Place your order for a whole pig with a farm or butcher in your area. Make sure to do this at least one week before the party so that it is ready in time for you to pick it up. Order a pig that is 90 lbs. or less because they cook best on a spit.
2. Locate a spit to use for the cooking. You can purchase one if it is something you will be using often, but chances are that you do not roast that many animals in a year so you might want to rent one. Ask the farm or butcher that you are purchasing the pig from if they have spits to rent or if they know where you can find one.
3. Store your pig in a plastic garbage bag in a bathtub filled with ice if you have to pick the pig up the day before the roasting.
4. Shave your pig with a normal, disposable razor if not already done by the butcher or farmer.
5. Place the pig on the pointy end of the spit through its anus. The spit should go all the way through the body cavity of the pig and come out trough its mouth. This will probably require two people to complete. Attach the spine of the pig to the spit's beam with pieces of wire. Make small incisions around the spine, stick a piece of wire through, and tie it to the beam. Place wire around the pig's trotters and attach them to the second, smaller beam of the spit. Do this with both front and both back trotters.
6. Light your charcoal briquettes in a different location and heat them thoroughly before bringing to the spit. Place them in a circular pattern under the pig. Start the rotation of the spit and add new coals approximately every 20 minutes until the pig is cooked. Cook until the internal temperature of the pig reaches 170 degrees Fahrenheit. This should take approximately four to six hours.
Tags: farm butcher, party barbecue