Pig roast timing issues, can i cook the pig the day before?

[jimmyj]

I know it is not the preferred method, but is there any health reason I cannot cook a pig (pig roast style) a day in advance of a party?

Specifically, I would cook it, let it rest and then cut it all up and put into metal trays in the fridge. The day of the party I would transport it onto the site and warm the meat in an oven. I am not worried about losing the crispy skin as obviously that's one thing that is a given.

Any comments oh wise TBN'ers?

 

[thatguy]

I see no reason why you couldnt.. Restaurants certainly dont serve fresh off the grate pork..

we want pics though!!

 

[dusty3030]

Just wrap it up good before you put in fridge so it doesn't get dry.
If you are putting it in the aluminum disposable pans cover the top of them tight with saran wrap then foil.

 

[jeff9366]

You need to keep the temperature of the meat BELOW 40 degrees F. or ABOVE 140 degrees F., to prevent bacterial spoilage.

You cannot let temp coast down, then refrigerate. Nor can you let any of the cold meat sit out, while a portion is in the oven warming.

Pork spoils much more readily than beef.

You may have a little slack in Ontario, where the temps have already begun to cool and there is less bacteria in the air than during summer.

Was the hog commercially slaughtered? If carcass was not chilled quickly you need to be very careful.

 

[2LaneCruzer]

I often smoke ribs for a large crowd; at least 18 racks. I smoke them the day before; remove them from the smoker, let them cool a bit and put them in the freezer until they finish cooling down, but before they freeze. I then remove them to the frige (wrapped in Aluminum foil). We reheat them the next evening for the dinner. Smoked meat seems to keep pretty well, but I wouldn't keep them at room temperature any longer than absolutely necessary.

 

[jimmyj]

Thanks fellas for the replies. I am going to have to so I will share some picks. The pig is from a bbq catering company and they supply everything, the grill, the charcoal, the pig, instructions etc. Yes it is a commercially slaughtered pig too, the stamps and everything are actually visible and we have used this bbq company many times so I trust them re: safety and freshness. I have it on now and the temp is perfect so I am pretty excited. The cook time will be 6 hours at which time I am to shut the vents and leave it for another 1.5 to 2 hours.

After that I will cut it up into aluminum pans and put very tight tops on them into the spare fridge in the basement. There will be about 1.5 hours travel time tomorrow am to the party so I have a big ice chest with ice to keep it cool in transit.

Reheating without drying it is I think going to be my biggest challenge. But it's either cook it today or get up at 3am, drive to my parents and start cooking early in the AM. It's a formal thing so I really don't want to be cooking it and then tearing it up at the party in my fancy duds.

Ironically the temp today is only about 55 degrees and it's supposed to be about 40 tonight so summer is over. No complaints though as it's sunny and bright and we'll have a good time at my mom's 70th birthday party tomorrow!

 

[buckeyefarmer]

I know we did that just last weekend with our leftovers from a pig roast. We ate it hot and fresh, but had lots of leftovers that was put in metal pans, refrigerated, and we reheated it the next day (last sunday) for another round. Anything more than a day or so we freeze.

here's the pig from last weekend. It didn't fall off, we caught it. lol

 

[jimmyj]

She's well on the way. I'll post some pictures Sunday. Smells so good.

 

[s219]

She's well on the way. I'll post some pictures Sunday. Smells so good.

Oh yeah! I can practically smell it here. I think your plan is just fine. In fact, I sort of think pork BBQ is actually better the next day.

The farther you can pick/pull the meat down before refrigeration -- i.e. smallest pieces possible -- the easier it will heat up back evenly with less chance for error. So process it all the way down to eating size before refrigeration.

 

[MossRoad]

I know we did that just last weekend with our leftovers from a pig roast. We ate it hot and fresh, but had lots of leftovers that was put in metal pans, refrigerated, and we reheated it the next day (last sunday) for another round. Anything more than a day or so we freeze.

here's the pig from last weekend. It didn't fall off, we caught it. lol

I rotated it for you...

Super Pig!