Split and Roast a Whole Pig
From Georgia to Honolulu, a pig roast is a way to mark special occasions and share hospitality. The meat from a slow roasted pig will be moist, greasy, and come easily off the bone. A spit roasted pig can be served with a variety of complimentary additions, from barbecue sauce to kimchi, a spicy fermented cabbage garnish from Korea. Whatever your flavor preferences may be, a spit roasted pig is sure to impress your friends and create a sense memory that will stick with you long after your fingers are clean. Add this to my Recipe Box.
Instructions
1. Cut down the belly of the pig carcass from the crotch to the sternum. Cut deep enough to go through the belly fat, but not so deep as to rupture the intestines.
2. Sever the tissue connecting the internal organs to the body cavity. Pull out the intestines, stomach, bladder, heart and lungs.
3. Clean out the body cavity, removing any excess tissue and blood. Run a simple marinade around the inside of the stomach cavity and stuff with your favorite stuffing mixture. Sew up the cavity with a large gauge needle and heavy thread.
4. Lay the pig on its side and stick the spit through the carcass. Push the spit through the tail end and direct it to come out through the mouth.
5. Secure the pig to the spit by trussing the front and back legs and the spine with wire.
6. Cover the ears and nose with foil to prevent burning. Score the fattiest parts of the pig in several places with a knife to allow for even cooking.
7. Place the pig over the flames. For correct cooking you should maintain a temperature of around 350 degrees. Baste the skin with marinade to prevent drying.
8. Remove the pig from the heat when a meat thermometer when it indicates the internal temperature is 170 degrees. Depending on the size of the pig, expect the process to take around eight hours.
Tags: body cavity, Roast Whole, spit roasted, spit through, Split Roast, Split Roast Whole