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           ROASTING THE WHOLE PIG


Buying your pig

You can order whole pigs from your local meat market or Supermarket Meat Dept, it may take several days or more to receive the order.

Try for about 75 lbs as an ideal weight.


There are a few ways to roast a whole pig.

Rotisserie

Follow directions from your rotisserie manual.
Cook the pig 12” from the source of heat.
Keep the heat constant, fluctuating heat will add to your cooking time.
75 lbs weight estimated cooking time is 8-10 hours.
At 160 °F. move the pig away from the heat.
An estimated 1-2 hours will keep the pig warm without drying out.
Time can vary considerably checking the pig often is essential.
 

Grill

The temperature should be kept constant and around 200-250 °F.
Most grills will have thermometers built in,if not, use a large meat thermometer inserted in a top vent.
The outside temperature, wind, type of equipment, all will have an effect on maintaining this temperature.
Split the rib bones at the spine to allow pig to lay flat, being careful not to pierce skin.

Wait until charcoal is ash-grey.
Place heavy wire, the size of the pig, over the grill, about 12"-14" from the coals.
Place pig flat, skin side up on wire surface.
Place second wire over pig.
Turn hog over half way through cooking process.
Time can vary considerably checking the pig often is essential.
 

Weight of Pig 75 lbs

Charcoal 55#-60#

Amount of Gas 35#-40# cylinder

Wood  1/3 of Cord

Temperature 225-250°F.

Time  7 hours lid closed.

YIELD
30#-35# Cooked Meat


About 20 ounces bone in per serving

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