Have you ever roasted a whole pig?

[andalusn]

Quote:
I have one of these, it is the large one and will cook a 100 pig in about 5 hours. We use it all summer long. I order a luau pig from my local butcher. It is the BEST. I have pictures if anyone needs an example of what it looks like.

 

[arabianequine]

Quote:
I have one of these, it is the large one and will cook a 100 pig in about 5 hours. We use it all summer long. I order a luau pig from my local butcher. It is the BEST. I have pictures if anyone needs an example of what it looks like.

Yes pics please

 

[FarmGirl01]

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That pig does not look very big...how much did it weigh/age?

It weighed 80 lbs live weight. He weighed 25 lbs at purchase-(August 27). Butchered on October 24. About 4 months, give or take.

It was for a small family party. We pulled off all the meat and made BBQ pork sandwiches. The skin was so good and so was the meat around the cheeks.

 

[ChicksterJo]

Dig a trench to put charcoal or wood in. Place some cinder blocks on either end of the trench. Stuff the hog full of lemongrass, onions, and maybe some garlic. Add a bit of rosemary if you want. Then stick a pole in the pig, preferably made out of metal, and cook the hog by slowly rotating it over the fire. The key is to always slowly turn the pig and not to leave one side over the fire for too long, or else the crispiness of the skin won't be like candy. Might take 6 hours, or 5 at least. In the Philippines they use a really thick bamboo pole, and there is also a copious amount of liquor involved in the process,

 

[andalusn]

Pictures of La Caja China - We even used this on New Years to cook a large turkey and a ham at the same time... When the pig is done is just down to the bones within 30 mins

 

[Redcatcher]

That is how it SHOULD be done. I will never forget the time my brother's neighbor had a "pig roast". The guy bought a live piglet and killed it....Did not bleed it or butcher it out. Even the hair/bristles were still on it. He simply stuck it on a spit and let it go. When the time came when he thought it was done enough to eat, he began slicing meat off of the carcass and serving it to his guests. A LOT of people were heaving that night (BTW, I would not touch it).

 

[arabianequine]

I like the box idea better.....seems cleaner that way.

Thank you for all the ideas. I have forwarded this thread on to the maker of this idea.

 

[gritsar]

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In the part of eastern North Carolina where I lived before moving to AR, that's how it was done. Except replace the beer with white lightning.

 

[Teach97]

The way we did it in South Texas was to fill the hole with wood (didn't have to dig as everyone had a hole for cooking pigs and goats in) burn it down to coals...meanwhile you have another fire going nearby...once you have good coals...you throw some metal roofing on the coals - animal - metal - coals...makes an oven...leave it there until the next day orsomeone has to go get more adult beverages...nobody really knows how long it takes....the old guy always said that should be about right...then you dig it out

have seen it done with the hide on but the metal was not used in that method and the meat was fine...some folks will wrap the animal (if it was skinned) in burlap sacks....any number of spices and such are used most folks won't tell you that they use Italian dressing but they do...of course I don't...maybe...

 

[foweler]

We spend an afternoon drinking beer and digging.
Then a fire must be built before more beer can be drank.
The firewood and the beer must be replenished until a goo buzz and a good bed of coals have both been established.
The pig is stuffed with something (I was pretty buzzed and not paying attention) and it is wrapped in burlap.
A piece of sheet metal is paced on the coals and the burlap wrapped pig is placed on the sheet metal.
Another piece of sheet metal is placed on the pig.

Now here is where it gets a little tricky. Some sort of process is required to determine who will simply continue drinking beer and who will begin shoveling dirt over the metal covered pig.
Once this has been worked out and the pig is properly back-filled another fire is to be lit on top of the pig mound. This task usually gets volunteers.
Now, the size and scope of this fire is often left to the discretion of the property owner. If you happen to be doing this in the rental parcel out back of the front house you should not be too surprised when your 20' flames SERIOUSLY ALARM the lady in the house up front. To the tune of her screaming something about the fire department while dowsing your fire with the hose.

If you have done your job right (as in getting a lot of coals established in the ground and talking her out of completely soaking the top fire once it has been brought into a more sane size and scope, you should be able to rest easy, and wobbly, beer in hand while thinking about where you are going to pass out for the night.

The next morning, latish, you drag yourself out and quickly have a couple more beers. This step might not seem important but it sure was to us.
Then the process of determining who is going to dig up the back-fill is begun. You will find your better able to put up a good defensive argument after having pushed down the hangover with those 2 morning (or was it afternoon by then) beers.

The pig is finally exhumed and care is taken not to let too much dirt contact the burlap. It is taken to a table prepared with paper so as the wrappings can be pulled back and wala.....you have what looks very much like a live pig laying there daring you to eat it. DO so because it's delicious.