I would like to know where one could get a whole pig? A frozen pig will take much longer to cook than a thawed pig, so if you don't have much time to cook, don't get a frozen one! If not, you have to find a public picnic area which will allow you have have a fire. Failing that, look for butcher shops in the phone book and call around. For advice on how to build a roasting pit and how to serve the pig, read on! Impress your barbecue guests with a feast fit for a king! Actually, pigs have hair, not fur. You will be busy. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. There are many different ways to cook a whole pig. On the other hand, I did eat gator once, and liked it just fine, so there you go. It also helps if you keep a deputy or two around until the end to help clean up.Finally, I typically hold my roast in fairly rural campsites. We have not had bear problems yet, but it could always happen. One of the most critical aspects of cooking your whole pig is making certain your pig is properly trussed to your rotisserie. It requires meticulous preparation, patience and a careful eye. My last pig roast, the pig looked epic, but no pictures, because I was busy, and I forgot to ask someone to do it for me. Reply I have been doing this for several years now, and feel like I have a pretty good grasp of the use of a Cajun Microwave to make tender pulled pork bbq. While this is a good sign that your pig is close to done, don't just go by the look of the skin. If you are ordering a pig to cook belly-up like this, ask the butcher for a dressed pig … I had intended to create an instructable for mine, but I'm not 100% satisfied with it, and it ended up being far more expensive to construct than what I felt was appropriate for instructables.In general, there are two types:The first is a more "down south" style, which uses no internal metal. Your goal is to keep the roaster temperature between 275 and 300. Dressing just refers to the process of removing all of the pig's internal organs. The second is a more upscale version which is lined in stainless steel or aluminum to reflect heat and preserve the wooden box.There used to be a fellow selling a cdrom of plans on ebay, you might want to start there. If you can get the butcher to thaw it for you, DO IT!I typically obtain a large cardboard box and line it with a heavy plastic bag. Brine the hog using a sugar, salt and vinegar combination to impart moisture and to soften its muscle fibers. Generally, though, the cooking time is going to be around 12 hours. Brush on a coating of barbecue sauce, or use a turkey baster to drench the pig in a savory marinade as it cooks. 10 years ago The commercial "La Caja China" is built of plywood and lined with aluminum.Whatever the origins of the Cajun Microwave, it is essentially a giant dutch oven, it does a great job at cooking large amounts of meat evenly and (relatively) quickly. I injected it with Creole Butter and seasoned the cavity pretty heavily. wikiHow marks an article as reader-approved once it receives enough positive feedback. Here is a list of things you will need:Tools:Cajun MicrowaveFirewoodBone SawChef's KnifeHammerWelding GlovesWired ThermometerServing TongsTurkey Roasting PanTurkey BasterMarinade InjectorIngredients:PigKosher SaltCajun RubMarinadeBBQ Sauce. The internal temperature of the meat is the only way to know for sure that the pig is done. Your pig might be done after 10 hours, but this shouldn't be the only way you determine its done-ness. To thaw a frozen pig carcass, submerge it in a light ice bath and allow it to warm gradually as the ice melts. 10 years ago on Introduction. All tip submissions are carefully reviewed before being published. I walk you through how we cooked our first whole hog on a concrete block roaster / smoker. Make sure you have help getting the pig positioned over the coals. Cooking a whole hog Cajun-style follows the same type of process, but uses a different mix of spices to flavor the pork. Prep The Pig. How long does it take to cook a 60 pound pig ? Thanks again and please make an instructable for your next one. I would start this process 2-3 days prior to the pig roast. ”Slow and low” is what experts recommend when roasting a whole pig. And smoking a pig is easy… just as long as you have a pit that can handle the job and a few buddies to help with the heavy lifting. I believe we had five 1-gallon bags of leftovers. Choose another answer! Setting up a roasting pit on flat ground may damage any vegetation growing underneath the area where you lay out the stones. Step 2 - Move to the head, and use the saw to cut open the breastbone; start the cut on the tail end, and cut up to the head. You can do this! Cooking a whole pig (in this case, a 75- to 125-pounder, butterflied and with hair removed) in a backyard pit puts the neighborhood on notice: You’re taking the party to a new level. Mix some charcoal in with the wood coals to keep the pit burning hotter longer. "It's a bit faster, but it's open-air, so you lose some of the smoky flavor." This instructable will cover the use of the Cajun Microwave for cooking your pig, including preparation, cooking, and some notes on hosting a pig roast.What is a Cajun Microwave? The meat should be juicy, but it shouldn't be red or bloody. Marinade however is different. It isn't hard to provide that. If you have the option – smoke your whole pig belly-up. Pigs come in different weights and sizes. A flat, open space will work best. So when we were working together on his new book, Whole Hog BBQ, testing recipes seemed redundant. 110 pound live weight estimated cooking time is 8-10 hours. An undressed pig might be a little cheaper, but you'll have to do much more work in order to get it ready for cooking. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. We use cookies to make wikiHow great. Coals burn hotter and for a longer period of time than open flame does, so it's better to cook your pig over coals instead of flame. I see sauce as a way to cover up a bad taste. In this case, 100% of readers who voted found the article helpful, earning it our reader-approved status. You don't have time to find plates or search for ice. The pig will need a good wiping down even if it has already been cleaned by the butcher shop where you bought it. If the bottom tray has a drain, make sure the drain is downhill, otherwise, you will have a couple of gallons of pig grease to deal with later. Reply Try another answer... Not exactly! Additionally, they're scalded and scraped rather than shaved as a general rule. Raid71 [1] Spit: "You keep turning it to get an even, golden-brown crust," Brock says. There is a better way to check to make sure that your pig is done. A suckling pig is much smaller than a traditional pig. you support what we love! Once inside the cooking rack, place the pig into the roaster, and install thermometer probes. Did you make this project? Also, if you buy locally, you can visit the farm to see if the conditions are to your liking. 11 years ago This controls the cooking time. http://amazingribs.com/recipes/porknography/whole_hog_pig_picking.html, http://indefinitelywild.gizmodo.com/how-to-roast-a-whole-pig-over-an-open-fire-1725473541, http://www.popularmechanics.com/adventure/outdoors/a8692/how-to-cook-the-whole-darn-pig-15128840/, https://www.youtube.com/watch?v=38hINghBH2I, http://www.foodsafetynews.com/2015/07/before-roasting-a-pig-pros-advise-doing-some-food-safety-homework/#.V5uZ87grLIU, https://www.youtube.com/watch?v=riQIainLvGw, http://howtobbqright.com/wholehogtips.html, http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_injecting_meat_and_meat_injections.html, http://www.seriouseats.com/2010/06/how-to-roast-a-pig-on-a-spit-slideshow.html, consider supporting our work with a contribution to wikiHow. Test the temperature of the pit by holding up a culinary thermometer at about the point where the pig will be suspended. Nope! Try again! Cook the pig 12” away from the source of heat. Keep a close eye on the fire pit while you're cooking to prevent possible fire hazards. Learn to cook a whole pig on the grill. Lay it on its … I like to build two small fires on either end of the fire tray. If it isn’t quite done enough when you cut into it, it may need a few more minutes. My preference is to use a vinegar based sauce on the pig as it comes out of the roaster, and then allow people to use BBQ sauce to taste for themselves.The Tools:If you were successful, you should be able to get the pork off the bones using only a pair of tongs. Somebody should be tasked with bringing some outdoor games, or possibly a portable stereo.Depending upon the size of the pig, you should expect to spend 8 - 10 hours cooking. There are many different ways to cook a whole pig. It is unsafe to eat underdone meat, so make sure you check the meat thoroughly before you eat it. on Introduction, i saw on youtube that youcan ust hang it on somehting and then use a flamethrower on it but not a good idea assumingthat not many people have a flame thrower just lying around, Fantastic pig roasting overview, easily the best I've seen online! However, charcoal doesn't burn as clean as wood coals, and may influence the flavor of the meat. References A perfect meal for a special occasion, cooking a roast pig at home is easy and makes a big statement. I can't wait! Absolutely! I live in a rural area of Maryland & have friends that raise & butcher and I enjoyed it in a younger day. If so, skip it, but your pig won't cook quite as evenly.Once the pig is butterflied, cover the interior with kosher or rock salt and your rub of choice, and place into the pig rack. 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\n<\/p><\/div>"}. You will have to start putting ice on these parts to keep them cold while allowing the shoulders and hindquarters to thaw out.The important point is to keep the pig just cold enough to prevent spoiling, but warm enough to allow it to thaw. I recently did an 83# pig for 15 people, but we had to send people home with ziploc bags full of pulled pork. on Step 2. Because of that, lower temperatures of 250 degrees F are recommended, which means it will take a long time to cook an entire pig… That was a great instructable and now you have me planning on building one. This will make an unsightly hole.When you reach the back of the head, you have a choice to make. Not everybody has access to a local farm, but most butchers should be able to get you a whole pig. You might be familiar with the spit method, or the burying method. Remove the fire tray, flip the pig, and put it back. When using wooden supports, make sure to drive them into the ground partially so that they’ll be firmly rooted. The delicious, smoky flavors of a slow-roasted pig speak for themselves. A gas lantern is helpful in this regard. I'm thinking of cooking a hog or two like this for my wedding party. The internal temperature of meat should be at least 145°F (63°C) before it is served. You can turn out a hog that will rival the best whole hog joints in the country. Butterflying means that you cut the backbone from pelvis to skull, to allow the pig to lay flat. Any cooler than that will take much longer. If an area is particularly slow getting done, reposition the coals underneath that area to increase the heat. The steps go a little farther than your typical backyard BBQer, but if you take the extra steps you WILL have better hog meat and better presentation. Pig roasts are a communal tradition in many cultures, a way to bring friends and neighbors together for food and fun. A whole, smoked pig can be a truly wonderful thing to behold and eat. When the pig reaches 195 degrees, get it out of there! However you do it, you need to have a way to remotely monitor the temperature of both the roaster and the pig.YOU CANNOT OPEN THE ROASTER TO CHECK ON THE PIG, THAT LETS THE HEAT OUT!The roaster should only be opened twice, once to flip, and once to eat. Do not serve the pig if any part of the meat is below 145°F (63°C). If you have a marinade injector, this is a good time to juice up the pig with your marinade of choice.If you want to butterfly the pig the night before the roast, simply rack the pig, and fill the bottom of the roaster with ice. Think whole suckling pig, surrounded by a host of Middle Ages–inspired side dishes both sweet and savory. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Using the saw, cut open the front of the pelvis and encourage (by force) the hind quarters to lay flat. This can take several days if the pig is large enough. Read on for another quiz question. Build up the heat throughout the day and watch the temperature carefully. Thanks! You may want to task a deputy with the job of serving the prepared pork, otherwise, just set out the roasting pan, and allow people to serve themselves.The Evidence:Additionally, if you want pictures of the final pig, have somebody else do it. Do you have any insulation other then the air gap? I contacted them and got one on order for my 45th birthday party! Injecting brines and marinades into the meat will add moisture to keep it from burning and make it especially tasty once it’s done. Store bought is often too thick, and lacks enthusiasm. Do this step as quickly as possible to keep as much heat in as you can. Make sure you've got the whole day off! Roasting a whole pig is an all day event. Yes! Increase oven temperature to 500°F and cook until skin is crisp all over, about 30 minutes longer. Even if you buy an undressed pig, you'll need to do this before you cook it. % of people told us that this article helped them. Not quite! Fluctuating heat will add to your cooking time. The only issue we ran into is the roaster I was using (borrowingt) started burning on one side and we had to douse that part of the wood with water. Roast the pig for between 4-6 hours on each side. You can supplement the wood coals with bagged charcoal if you choose. It never hurts to ask the guy behind the counter if he can order a roasting hog for you. on Introduction, I used your instructions today to cook a 45lb pig. Turned out great. Exactly! However you want to cook your pig, make sure you plan to spend around 12 hours cooking– it's a labor of love! The meat in this pig is incredibly tender and smoky from the low and slow cooking … A good general rule of thumb is around 1 hour for every 10 pounds of weight, so a moderately-sized pig (60-70 pounds) could take anywhere from 6-8 hours, depending on the thickness of the meat and the consistency and intensity of your heat source. Pick a BBQ sauce you like, and serve that. When heated, these metals realize toxic zinc fumes which can taint the meat. Keep the heat constant. After it's been attached to the spit, leave the pig's mouth open to allow heat to enter and circulate inside. It is indestructable, but very very heavy. Before you leave, make sure that your site is clean and free from piggy parts. If you have side dishes, then it's best to assume 1 lb. So, here's link that supposed to be local to you; mcreynoldsfarms.com/pig_roast.html. This is really not as hard as it sounds. Others build them with reflective metal liners, or insulation. One or two should be good. You have made your ancestors proud, 8 years ago We give you the step-by-step guide to cooking a whole hog - competition style. You put the pig into the box, and build a fire in the tray. Try again... Before cooking your pig, clean the carcass by hosing it down to remove bacteria and dirt, then sprinkle it with salt. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Part of the key to these things is making sure that people bring a bunch of great food and drink to share. Hosting a whole pig roast is an amazing way to feed a crowd and the presentation of a beautifully smoked pig can’t be beat. Make sure that the thermometer probes are correctly placed before putting the fire try back on.After flipping, the pig temperature may drop, and it may take an hour for the temps to start rising again. You don’t want the temperature to be too high, or the skin will burn and the outer layer of meat will dry out. A pig without stuffing has lots of space inside to breathe and cook, while a stuffed pig is...well...stuffed. 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. While the idea of cooking an entire pig may sound daunting, and to be fair, it can be an involved process; the old adage that “you get what you give” is true of cooking a suckling pig.Put simply, your hard work will pay … I live a bit further south then you, Texas, and i am wondering about insulation. Buy Locally:Sure, you could buy a pig from another state, or another country, but you shouldn't. It’s time consuming and demands constant attention, but makes a great centerpiece for a day of cooking and socializing. Have your butcher thoroughly clean the pig … Cooked it for about 5.5 hours between 250 and 300, flipped it at 150 like you suggested and the skin turned out wonderful. Because of how long it takes to slow-roast a pig the old fashioned way, the occasion provides an opportunity for everyone to get together for a full day of festivities. on Introduction. Fill out the form below for your free copy. If you have a large hog with loads of vegetables, you could be looking at the better part of two days. Unless you live somewhere really warm, that should keep it cool until the roast. Flipping the pig is important for even cooking, and allows you to crisp the skin prior to removal. on Step 5. A 100-pound pig needs to cook for 6-10 hours (let’s say eight), so you’ll need to put it … It should be that tender. 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. I think it's a design flaw in that roaster, so I'll have to find some different plans when I build one of my own. Reply Not exactly! on Step 2, I love your "Roaster" Do you, or have you ever had your butcher inject the hog with Bhrine. ***Time is a variant! 7 years ago Thanks from a Alabama boy learning to roast a pig from a guy in Alaska :), 11 years ago Grab a friend to take on this grilling project. Put sweet stuffings, glazes and other ingredients on the inside of the pig rather than the outside. https://www.farmison.com/community/recipe/how-to-cook-suckling-pig Tuck the edges of the belly skin beneath the pig to help protect the inner cavity of the pig from the heat. Obviously, the larger the pig, the longer it will take to cook. Good luck! That means it can take anywhere from 4 to 24 hours to cook a whole pig! For most of the instructable, I will just refer to the Cajun Microwave as the "Roaster".One final disclaimer:I am from Alaska. You can control the heat in the roaster by spreading you coals out and adding wood to make it hotter, or by forming piles at either end with the coals to make it cooler.Use hardwood firewood to build a fire, not charcoal briquettes. However, you don't have to be some sort of leftwing nutjob to buy locally. I have looked all over the net for plans, with little success. 9 years ago on Step 5. You will likely require 5 or more bundles of wood to have enough to spread out over the surface of the pit. Have welding gloves and a friend handy. People show up at a pig roast looking for a good time. Scald and scrap is faster, cleaner, more sanitary and gives a better result.I second the idea of buy your pigs direct from the farm, preferably a pastured farm. It seems to me that spit roasting only works in warm regions. It has been my experience that over the 8 or so hours the pig takes to cook, the briquettes build up too much ash, which slows the cooking.Hopefully, you have a wired thermometer installed in the pig. Salt not only works as a seasoning but has antimicrobial properties which can kill lingering germs. Set the pig on the pig roaster with the hind end toward the drain end of the roaster.