If you don’t have a lot of space to work with, or have no desire to start a fire directly in your backyard, consider using a metal clamshell grill to burn the wood. [2] X Research source Setting up a roasting pit on flat ground may damage any vegetation growing underneath the area where you lay out the stones.
When using wooden supports, make sure to drive them into the ground partially so that they’ll be firmly rooted. Whatever you decide to use as your supports, they should be tall enough to hold the spit 1-2 feet (. 30-. 60m) over the pit.
You will likely require 5 or more bundles of wood to have enough to spread out over the surface of the pit. You can supplement the wood coals with bagged charcoal if you choose. This will keep the pit burning longer and make the heat more consistent. However, charcoal doesn’t burn as clean as wood coals, and may influence the flavor of the meat. Roasting a whole pig is an all day event. Cooking an average size pig of 75-100 pounds (34-45kg) will take the better part of twelve hours.
Test the temperature of the pit by holding up a culinary thermometer at about the point where the pig will be suspended. Cooking temperatures do not have to be exact, as how quickly and evenly a pig will get done depends largely on its size, thickness and positioning. Aim for 225-250°F (107-121°C) as a rough guideline. Any cooler than that will take much longer. [8] X Research source
Pigs come in different weights and sizes. Obviously, the larger the pig, the longer it will take to cook. If you don’t have all day to spend slow roasting, or aren’t feeding as many people, think about buying a small suckling pig. Ask your butcher about the means to transport the pig home. They will often be able to supply zip-up bags that will keep juices from getting all over your car and prevent the meat from being exposed to the open air. If you’ve bought a whole frozen pig, it will need to be thawed before it can be cooked. To thaw a frozen pig carcass, submerge it in a light ice bath and allow it to warm gradually as the ice melts. This can take several days if the pig is large enough. [10] X Research source
The pig will need a good wiping down even if it has already been cleaned by the butcher shop where you bought it. Salt not only works as a seasoning but has antimicrobial properties which can kill lingering germs.
Try working a specially blended dry rub into the skin prior to cooking. Injecting brines and marinades into the meat will add moisture to keep it from burning and make it especially tasty once it’s done. [13] X Research source
The spit should be long enough to lay atop the supports at either end of the fire and strong enough to support a pig up to or over 100 pounds (45kg). Tie the pig’s legs and midsection to the spit using wire or twine to keep it from sagging and flopping around as it hangs over the coals. [15] X Research source
Make sure you have help getting the pig positioned over the coals. They can be heavy!
”Slow and low” is what experts recommend when roasting a whole pig. It’s time consuming and demands constant attention, but makes a great centerpiece for a day of cooking and socializing. Brush on a coating of barbecue sauce, or use a turkey baster to drench the pig in a savory marinade as it cooks. This will ratchet up the flavor and keep the skin crisp and juicy.
You will need to take a temperature reading several times throughout the cooking process. Do not serve the pig if any part of the meat is below 145°F (63°C). If an area is particularly slow getting done, reposition the coals underneath that area to increase the heat.
The meat should be juicy when fully cooked, but not bloody or red. If it isn’t quite done enough when you cut into it, it may need a few more minutes. Pair a roasted pig with other backyard cookout favorites like grilled veggies and baked beans, or go for the more island-inspired flavors of wild rice, fried plantains and pineapple.
