Roasting a Whole Hog in 3 Steps
 

This Article is Courtesy of  The National Pork Board. 
For More Information go to "Pork - The Other White Meat"

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1.  Buying your hog

• Order your pig from a specialty meat packer, grocery store or local locker. It is often necessary to give them 7 days advance notice. Before purchasing make sure the pig is absolutely clean.
• See Chart 2 for serving portions
• Dressed pigs are 70% of the live weight.
  Smaller animals will have a greater percentage of bone and skin and will yield proportionately fewer servings of meat.
• The carcass should be opened butterfly-fashion.

2. Equipment

There are three methods for roasting a hog.

Grill

• The temperature at the roast should be kept constant and around 200-250 degrees F.
• Most grills will have thermometers installed to monitor temperature. If not, use a large meat thermometer inserted in a top vent.
• The outside temperature, wind, type of equipment, all will have an effect on maintaining this temperature.
• Split the rib bones at the spine to allow pig to lay flat, being careful not to pierce skin.
• Fill grill with charcoal. (see Chart 1)
• Let charcoal burn until it has turned ash-gray.
• Place heavy wire, the size of the pig, over the grill, 13 inches from the coals.
• Place pig flat, skin side up on wire surface.
• Place second wire over pig, sandwiching pig between the 2 layers of wire

Rotisserie

• If using a rotisserie make sure weight is evenly distributed.
• Follow directions from your rotisserie manual.

Rock-lined Pit

• Dig hole 2 ½ to 3 feet deep at center with a diameter of 5 to 7 feet, depending on the size of the pig.
• Line the pit with rocks.
• Light fire.
• Additional small round rocks should be place in fire to be heated.
• As fire burns down, wet the burlap and dress pig as desired.
• Place pig on chicken wire.
• Under the legs make slits big enough to insert round heated rocks.
• When rocks are very hot, use tongs to fill the abdominal cavity and slits.
• Tie front legs together, then back legs.
• Wrap pig in chicken wire, fastening well so it can be lifted.
• Completely cover ashed coals and rocks with corn stalks and leaves or grass trimmings.
• Lower pig onto the leaves.
• Cover it generously on top with some leaves
• Place wet burlap over leaves to hold the heat and steam the pig.
• Cover with large canvas!!!
• Shovel dirt or gravel over canvas to keep steam in.
   

3. Cooking

• Hog is better if thawed.

Grill

• Because of variants in sizes, shapes, weights, air currents and methods of barbecuing, among others, it is difficult to give a rule of minutes per pound.
• For estimate grilling times see Chart 1.
• Always check the internal temperature with a meat thermometer
• Once the internal temperature reaches 160 degrees F, the roast should be removed.
• A good place to check is the ham, as it is the largest section of the hog.
• Turn hog over half way through cooking process.
• ***Time is a variant! One must be flexible in the timing and cooking process, checking the hog often is essential.

Rotisserie

• Cook the pig 12” away from the source of heat.
• Keep the heat constant.
• Fluctuating heat will add to your cooking time.
• 110 pound live weight estimated cooking time is 8-10 hours.
• When pig reaches 160 degrees F move the pig away from the heat.
• An estimated 1-2 hours will keep the pig warm without drying out.
• ***Time is a variant! One must be flexible in the timing and cooking process, checking the hog often is essential.

Rock-lined Pit

• Estimated cooking times
  2 hours for 25 pound live weight
  2 ½ hours for 50 pound live weight
  4 hours for 75 pound live weight
  8 hours for 150 pound live weight
• When in doubt, leave it in the pit a big longer. The pig will not burn as it is cooked by the steam.
• Start cooking 12 hours ahead of serving time depending on the above table, periodically checking internal temperature.
• When pig reaches 160 degrees F move the pig away from the heat.
• An estimated 1-2 hours will keep the pig warm without drying out.
• ***Time is a variant! One must be flexible in the timing and cooking process, checking the hog often is essential.
   

Chart 1

Chart 2

Estimating serving sizes from dressed pig.

A good estimate is 1 ½ lbs serving size per person

This Article is Courtesy of  The National Pork Board. 
For More Information go to "Pork - The Other White Meat"

Pit Roasting a Whole Hog Article from Ask The Meatman

Pit Cooking a Whole Hog from Ask The Meatman

Last Updated - Saturday, April 02, 2011 10:44 AM