Pig can be roasted one of three ways.
Roasting a whole pig is a challenging task many cooks think is worth the time and effort based on the visual experience and gastronomic rewards. There are three preferred roasting methods and seasonings are usually minimal and packed into the cavity of the butterflied carcass. Add this to my Recipe Box.
Grilling Method
The grill needs to be big enough to comfortably hold the pig and is usually handmade from bricks, cinder blocks and heavy duty mesh grating. If using propane gas cylinders for fuel, you will need 40 lbs. and if wood is used, figure on 1/2 cord. The amount of charcoal you need depends on the size of the pig. Sixty pounds will suffice for a 75-lb. pig, 70 lbs. for a 100-lb. pig and 80 lbs. for a 125-lb. pig. When the fire is medium hot, sandwich the pig between two large pieces of mesh and place the pig about 1 ft. from the heat source. Keep the heat around 250 degrees Fahrenheit, turn the pig once during grilling, and allow between six and nine hours cooking time depending on weight. Remove the pig when the internal temperature reaches 160 degrees Fahrenheit.
Spit or Rotisserie Cooking
Attach and secure the pig to the rotisserie skewer per manufacturers' directions and place it about a foot above the fire. A 110-lb. pig will take between eight and 10 hours to cook. Maintain the heat at 250 degrees Fahrenheit and keep the pig constantly turning. The pig should be taken off the spit and left to rest when it has an internal temperature of 160 degrees Fahrenheit.
Rock-Lined Pit
Dig a large hole 3 ft. deep with a diameter large enough to contain the pig, usually between 5 ft. and 7 ft. wide. Line the pit with rocks and ignite the fire. Make a pile of small rocks to heat while you prepare the pig. Place the pig on a large sheet of chicken wire and cut slits under its legs large enough to hold the hot rocks. Using tongs, insert the hot rocks into the slits and cavity of the animal. Tie the front legs together with twine or rope and then the rear legs. Secure the chicken wire around the pig so it can easily be moved. Cover the hot coals and rocks in the pit with leaves, grass or corn stalks. Place the pig on top, cover it with more vegetation and place a large piece of wet burlap on it. Place a big piece of canvas on the burlap and cover it with dirt or gravel to trap the heat and steam inside the pit. Allow four to eight hours cooking time for a pig between 75lb. and 150 lbs.. Occasionally check the internal temperature of the pig and remove it from the pit when the thermometer reads 160.degrees Fahrenheit.
Seasonings
For all cooking methods, generously season the cavity of the pig with kosher salt and freshly ground pepper. You can also stuff the pig with whole chickens, Italian sausage links, sauerkraut, bread stuffing or any favorite food that holds up well to long, slow cooking. Sew the cavity of the pig shut to prevent the stuffing from falling out during cooking.
Tags: degrees Fahrenheit, internal temperature, chicken wire, cooking time, cover with, eight hours