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

[jimmyj]

Well after about 61/2 hours I have just shut the vents on the bbq/smoker unit and now I will let the pig rest and finish for 1 hour. Man it makes me hungry. It is pitch dark outside so I've got flood lights setup outside so I can pick it apart and put it into the trays. Got lots of pics for you guys too for tomorrow. Internal temperature between the shoulders is between 180 and 190 which is more than the 150 to 160 it was for the last while so I feel it's good to go. 60-70 lb dressed weight for this hog before cooking.

 

[Jstpssng]

It sounds tasty, I'm starting to drool down here.

 

[Gunny]

If you're afraid the meat is going to be too dry, mist it with pure apple juice in a spray bottle. That will add some moisture and flavor. We always do that, especially with the loins

 

[jimmyj]

If you're afraid the meat is going to be too dry, mist it with pure apple juice in a spray bottle. That will add some moisture and flavor. We always do that, especially with the loins

Great tip. Thanks.

 

[mjarrels]

Baste the pig with coconut milk for a cristy skin. Use banana leaves if you can find them? Nothing better than Philippine leachon.

mark

 

[2LaneCruzer]

I rotated it for you...

Super Pig!

View attachment 442563

He still looks uncomfortable.

 

[MossRoad]

He still looks uncomfortable.

Its just a slight fever....

 

[buckeyefarmer]

they do get a nice tan in the cooker.

 

[caver]

In Guam (back in 83) I watched the locals wrap one up in chicken wire and then dig a hole on the beach well above high tide. They would build a bed of coals and then wrap piggy in banana? leaves and cover the whole thing up with sand. I think they would let it cook a day or so.

 

[IslandTractor]

Regarding the cooling and storage of cooked meat, it isn't quite as important to avoid the 40-140 degree zone as with uncooked meat. Remember that the reason that is important with uncooked meat is that any bacterial contamination from the slaughterhouse can multiply between roughly 50-125 degrees so it is important to get above that 125 point expeditiously. However, once you have passed 130 or so the meat is now pasteurized. The slaughterhouse bugs are not waiting for revenge as they cool down, they are DEAD. Remember too that we all serve food and leftovers regularly stay at room temperature for a while before being put back in the fridge. No problem with that. I'd suggest letting the pulled pork cool to room temperature over an hour or so before putting it in the refrigerator just to avoid heating up the refrigerator. 2lane's idea of putting it in the freezer will certainly bring the temp down faster but the "danger zone" of 50-125 or so is really more an issue before cooking not after. The one exception would be if food is contaminated after cooking so just be reasonable about not dropping uncooked chicken bits etc on to cooked food.