A luau is of top quality with the addition of a hog roast.
In order to have a proper luau, you must have a roasted hog. Roasting a whole pig, though, is more challenging than hoisting it over flames until cooked. While there are a few different methods -- in a pit, or on a rotisserie or grill -- the right equipment and knowledge can help make roasting a hog a less daunting proposition. Add this to my Recipe Box.
Instructions
Grill
1. Preheat grill and keep temperature between 200 and 250 degress Fahrenheit.
2. Burn the charcoal until it turns from black to gray.
3. Place heavy steel cooking wire in between the grill and the pig, and place another layer of steel wire on top of the pig. This will sandwich the pig between the layers of wire and hold it in place. The two layers of wire will need to be secured by tying them together.
4. Turn the hog over halfway through the cooking process. The weight of the hog determines the halfway point. If the hog is 75 lbs., estimated cooking time is 6 to 7 hours; if the hog is 100 lbs., 7 to 8 hours; and for a 125-lb. porker, it'll be about 8 to 9 hours, according to Cunnuli's Meats, a Philadelphia meat purveyor specializing in pork.
5. Using heat resistant gloves or large tongs, take the hog off the grill once the internal temperature has reached 160 degrees Fahrenheit.
Rotisserie
6. Follow the instructions for setup in your rotisserie manual.
7. Ensure that the weight of the hog is evenly distributed to avoid tipping.
8. Cook the pig 12 inches away from constant heat. The source of heat is determined by the instructions in your rotisserie manual.
9. Move the pig from the heat once the internal temperature reaches 160 degrees fahrenheit. The best place to check the temperature of the pig is the ham -- the thigh of its hind leg -- because it is one of the fattest cuts.
Rock Lined Pit
10. Dig a hole 2-1/2 to 3 feet deep with a diameter of 5 to 7 feet. The size of the hole depends on the size of the pig.
11. Line the pit with rocks and light a fire in the hole. Small rocks should also be placed in the fire to be heated. They must be heated until they are much too hot to touch.
12. Wet the burlap and dress the pig as desired. Place the pig on chicken wire and make slits under the legs as an insertion point for the heated rocks.
13. Insert heated rocks in the abdominal cavity and within the slits, using the tongs or heat-resistant gloves. Tie the front legs together, and then tie the back legs together.
14. Wrap pig in chicken wire and cover ashed coals and rocks with wet corn stalks and leaves or grass. Place pig onto the leaves and then cover its top with leaves as well. Cover the leaves with burlap and then with a large piece of clean canvas to hold in the steam. Shoveling dirt or gravel over top of the canvas will hold the steam in. The pig is done when its internal temperature is 160 degrees Fahrenheit.
Tags: internal temperature, your rotisserie manual, chicken wire, degrees Fahrenheit, heated rocks