One of the most rewarding BBQ roasting experiences you can have is Pig Roasting. When done correctly the taste of the meat and the crispness of the skin can be a heavenly combination. Coupled with this is usually the socializing that goes along with pig roasting. It is a long and very time consuming cooking process and is generally part of an occasion or celebration, and it can be a busy cooking environment. A truly great pig roasting occasion is where the mood is jovial and with an atmosphere of celebration in the air. In fact, often the the social connection with your family and friends during this whole “pig roasting” occasion can be just as rewarding as the end result of the cooked pig.
Just as the pig roasting can be a drawn-out affair, so too is the preparation for the occasion. From choosing and preparing the pig, to preparing the fire or roasting pit, to preparing a suitable cooking environment. Not only is this whole process time-consuming but it can also be expensive, so preparing well and cooking well is very important.
Some things you may wish to consider when pig roasting are:
Roast Pig
- The size of the pig to be roasted, considering that a large pig can take upwards of 15 hours to cook.
- If your roasting pit is large enough you may wish to cook several smaller pigs at once, which may halve your cooking time.
- Having a few people to handle the cooking is also a good idea – having just one person responsible for cooking over a long period of time can lead to fatigue and mistakes, for example if the pig roasting is not attended to properly, charring, burning or overcooking sections of the pig can easily happen.
- Is the BBQ or roasting pit protected from the elements? It goes without saying that rain in the middle of a pig roasting can really put a dampener on the occasion (excuse the pun).
- The thickest parts of the pig will need the most heat – Arrange your heating to concentrate on those areas.
- Avoid cooking the pig with high intense heat. This will cause the skin to burn on the outside and the meat won’t cook properly on the inside. The best heat is high enough for cooking but low enough so that the pig can cook slowly over a number of hours.
- Have thermometers on hand to measure both the heat of the meat, and the heat of the fire or BBQ.
- Use a rotisserie that is appropriate to the size of the pig, remembering that a pig will need to be regularly turned to ensure even cooking. For a large pig you will need a heavy duty hog rotisserie.
- Constantly baste the pig. This helps to achieve the wonderful texture and glaze of the crisp skin. It also helps to prevent the pig roast from drying out.
While the preparation and the time involved in pig roasting can be difficult, the rewards of roasting a pig surrounded by great company, and cooking a beautiful, succulent and full-of-flavor roast pig are well worth it.
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