Roasting a pig in a rotisserie with apples adds a hint of sweetness.
The sweet flavor of apples perfectly complements the succulent meat of pork. However, it is not for this reason that the tradition of placing an apple in a whole pig's mouth has persisted for at least 800 years. Though there are differing reasons believed for its origins, an apple is not only placed in the mouth of the a roast pig, but the fruit can also be sewn into its chest cavity to add to flavor and moisture. Add this to my Recipe Box.
Instructions
1. Wash the inside and outside of the pig thoroughly with running water. Pat it dry with paper towels.
2. Place a washed apple in the pig's mouth.
3. Insert the spit through the mouth and apple. Feed it through the pig, underneath the spine, exiting underneath the tail.
4. Tie the front feet to the spit, so they are sticking opposite from the body.
5. Tie the back feet to the spit, so they are pointing out from the main body.
6. Thread the butcher's twine through the needle.
7. Insert the needle beside the spine, 2 inches from the tail. Feed it through, underneath both the spine and the spit, and bring it up through the flesh on the opposite side of the spine. Tie a wreath knot at the top. Cut off the excess.
8. Repeat the knots around the spine and the spit every 6 inches along the back.
9. Stuff the pig with the cored and chopped apples. Sew up the cavity thoroughly with the butcher's twine and needle.
10. Place the pig on the rotisserie and heat it to 350 degrees Fahrenheit. Place the drippings pan underneath the pig.
11. Roast the pig for 8 to 12 hours, basting it every hour, or until a meat thermometer inserted into the thickest part of the meat --- the haunch or shoulder --- displays 160 F.
12. Cover the pig with foil and let it rest for one hour before serving. Serve with the roasted apples alongside the meat.
Tags: butcher twine, Feed through, Feed through underneath, feet spit, feet spit they, spine spit, spit they