How to Roast a Pig

Here's a Beginner's Guide on How to Roast a Whole Pig Perfectly

Are you planning to host a barbecue party and have pig roast as a part of the menu? Then the pig roast recipes given below will certainly be of help to you, as they tell you how to do so perfectly. Have a look.
If you have pig roasting plans, you can make use of some ideas for doing so, which are available in plentiful. Roasting it is not an easy task. It will take a lot of effort as well as time to roast it whole. There are many hog roasting recipes, which you can make use of while doing this task. The most important part of these recipes is the equipment, like the grills, roasting box, etc., which will be required. Without this equipment, it is a little difficult to roast an entire pig.

Recipes

This is one of the simplest recipes. You will have to place your order with the butcher and get him to prepare a whole pig for roast.

Ingredients
  • Whole suckling pig (approximately 60 lb. in weight)
  • Onions, 10 lb.
  • Stuffing, 5 lb.
  • Black pepper, 1 lb.
  • Garlic cloves, 25 to 30
  • Shortening, 3 to 4 cups
  • Garlic powder
  • Rosemary
  • Chopped apples and walnuts
  • Salt to taste
  • Chicken wire, 4 feet
  • Meat thermometer
  • Needle and string
Method
  1. Clean the pig and dry it using paper napkins.
  2. Make slits in the skin and insert garlic cloves in these slits. Then coat with shortening. If you do not favor shortening, you may use a shortening substitute.
  3. To the stuffing, add onions, apples, and walnuts. Pack the cavities in the pig with the stuffing and stitch the cavities. Then wrap the pig in chicken wire lengthwise.
  4. Now is the time to coat it with garlic powder, rosemary, salt, and pepper. Insert the meat thermometer in the thickest part.
  5. Insert the pig on a spit and cook 3 to 5 feet above a charcoal pit. Roasting will take approximately 6 to 7 hours. The most important instruction is to turn it about once an hour. At the same time, you will have to keep adding seasoning to it frequently.
  6. When the temperature on the meat thermometer shows 160 to 170ºF, and you also see deep splits on its skin, it is a sign that your pig is well roasted.
  7. Unwrap the wire. This will bring most of the fat and the skin along with it. Now, your pig is ready to be served.
How to Roast a Pig - Cuban Style

In Cuba, roasted pig is served on New Year's Day. Tradition has it that the pig is covered with banana leaves and cooked over a coal fire in a pit dug in the backyard. Since, not everyone has a backyard and cannot dig a pit, we will see the oven version of the recipe. An important instruction is to make sure your butcher has split the pig for you.

Ingredients
  • Juice of 20 limes
  • Minced garlic cloves from 6 heads of garlic
  • Whole suckling pig, 1
  • Fresh oregano leaves (minced), 1 cup
  • Salt, 5 tablespoons
  • Ground cumin, 1 teaspoon
  • Aluminum foil
Method
  1. The first step of this recipe is to combine lime juice, garlic, oregano, salt, and ground cumin in a mixing bowl. If you want, you may add other herbs to the marinade.
  2. Place the pig belly down in a deep roasting pan and coat the pig with the marinade, rubbing it in the pig. Leave it in the marinade overnight. Basting it occasionally is recommended.
  3. Preheat the oven to 350ºF. Place the pig on a large baking sheet. Cover its ears, snout, and tail with an aluminum foil.
  4. Place the baking sheet in the oven and let the pig cook for 4 to 4 ½ hours approximately.
  5. Remove the foil when you get the pig out of the oven. Let it rest for 15 to 20 minutes before you start carving it.
In both the recipes, it is recommended to keep checking the cooking progress of the pig every 15 to 20 minutes, lest you burn it. An important part of the pig roasting recipes is to find a local butcher, where you can buy a pig for roasting.