Roast a Pig on an Outdoor Roaster
The pig roast automatically becomes the centerpiece of a backyard or camp barbecue. Often requiring several hours to complete, and all the while producing delicious, smoky smells, roasting pork builds anticipation for the coming meal. Roasting a pig is actually pretty simple, with most of the work being done in preparing the roast. After that, the roast requires a little regular maintenance. Add this to my Recipe Box.
Instructions
Site Preparation
1. Set up the cooking site for a roast. If the pig is being roasted over an open fire, dig a shallow pit and set up the roasting spit's supporting bipod or tripod legs outside the pit. If you are using a backyard charcoal roaster, this construction task is already done for you.
2. Fill the pit or roaster with 20 to 30 lbs. of charcoal briquettes and light them. It is best to arrange the charcoal in such a way that it is not directly underneath the pig, as dripping fat that hits a hot coal will cause a spike of flame that will scorch the pig. For either a circular pit, a trench pit or a rectangular charcoal roaster, line the outside and leave the inner space empty.
3. Light the charcoal with matches and optional lighter fluid. Leave it to burn into hot coals while doing the rest of the preparation. Ideally, the temperature should be between 200 and 225 F.
Preparing the Pig
4. Wash the pig thoroughly, and place a wooden or metal block in its mouth, or maybe even a big apple if you are feeling traditional.
5. Rub salt into the body cavity.
6. Stuff the pig if you wish. Cornbread stuffing, sauerkraut, and sausage links are all good stuffing ideas. Because the pig will be rotated frequently during roasting, the cavity must be sewn up with butcher's tread to keep the stuffing from falling out.
7. Skewer the pig by running the spit through it. It should go in the hindquarters and out the mouth. Some kits use a basket instead of a spit, so in this case simply place the pig into the metal basket and close it.
8. Fasten a second skewer onto the spit, if there is one. This can be done either with screws, bolts and pins, or clamps, depending on the format. The second skewer can either be run through the pig's hind legs, or used as a bar to tie the legs down. Either way, it is easiest to fasten the legs to the bar and then fasten the bar to the main spit.
Roasting
9. Put a roasting thermometer into one of the back legs of the pig. If your pig roast will last well into the night, you want the thermometer in a place where the inner meat temperature can be monitored, but you can see the thermometer in the dark. The legs are the best outside spot for that.
10. Get at least one person to help heft the spit and pig onto the roaster. Even a small pig weighs over 75 lbs., and setting the pig up over hot coals solo can prove dangerous.
11. Lock the spit into place. How this is done depends on the format of the kit. One example is that the spit sits in a wheel well with a cover that can be closed and locked.
12. Allow one hour of cooking time for every 10 to 20 pounds. Roughly every hour it will be necessary to check the charcoal to determine if more fuel must be added as well. Add between six and 10 pounds of charcoal, divided evenly around the perimeter of the roasting bed.
13. Turn the pig every 30 minutes. Spray it with water or a water and oil mixture after turning to keep the outside moist.
14. Dismount and carve the pig when the internal temperature of the pig reaches 170 F. Check by pushing the thermometer in a little farther and see if the temperature drops before taking the pig down. If it does, roast it longer.
Tags: charcoal roaster, Outdoor Roaster, Roast Outdoor, Roast Outdoor Roaster, second skewer