Pig roast, part 2...more questions???

gregfender · Jun 2, 2012

Just getting some ideas...

Skin side up or down? How do YOU do it and why?

How long do you cook your porker?

Rub, inject, baste, or a combo of all 3?

Any recipes, hints, tricks?

I will be building my roaster tomorrow and will post pics. I have a plan (sort of) for my pig, but still welcome any more tips, tricks, and words of advice. Everyone is getting excited about next weekend's PigStravaganza!

kdm0811 · Jun 24, 2012

gregfender said:
Just getting some ideas...

Skin side up or down? How do YOU do it and why?

How long do you cook your porker?

Rub, inject, baste, or a combo of all 3?

Any recipes, hints, tricks?

I will be building my roaster tomorrow and will post pics. I have a plan (sort of) for my pig, but still welcome any more tips, tricks, and words of advice. Everyone is getting excited about next weekend's PigStravaganza!

I cook North Carolina style. The skin is down to hold in the flavor (grease). It is important that the butcher "butterflies" the hog without damaging the hide along the backbone. Poke holes in it about 1/2 hour before serving to let it drain.

Gordo 56 · Jun 24, 2012

In Iowa, the pork capitol of the world we use a coverd rotisserie pig roaster. The day before we roast the hog we cover it with canning or pickling salt and white pepper, thats it. Let it hang in the cooler over night. For a 150 pound pig (carcus weight) it take about 9 to 12 hours of cooking time. The charcoals do not go directly under the the pig but on either side. The pig is then put on the spit and then is wraped with non-galvanized chicken wire so the meat doen't fall of as it cooks. The pig baste itself with pig fat as it turns. Simple but soooo good. You can also put a couple of chickens in the pigs cavity before the spit and chicken wire goes on to make some of the best tasting chicken as well, add 2 to 3 more hours of cooking time.