Roasting a pig is enjoyable and wondrous event. A whole pig is large and requires equipment that could hold the whole pig. This is a great recipe to prepare when you are expecting many people to attend your party. Although it is not quite easy to do because it requires a lot of time and effort, the result will be spectacular! There are many ways on how you can cook a whole pig. Here are few easy steps on how to cook a whole pig on pig cookers.
Tip 1: Plan ahead.
Roasting a pig is not that easy. Talk to a butcher on how you can acquire a whole pig. Usually, the butchers will deliver the animal that has already been cleaned and dressed properly for the purpose. A matured pig weighs about 60 to 120 pounds and could feed around 40 to 150 people. Ask the butcher if they will deliver it frozen or fresh and always choose the newly slaughtered pig. If it will be frozen, you will still need a lot of time to defrost it. It could take you around 48 hours to defrost a whole pig!
Tip 2: Prepare your whole pig by prepping it like brining.
Brining is done by injecting it with salt water solution to tenderize the meat and make the muscle fibers retain the moisture. You can be sure it will never dry out and become tough. Brining also helps infuse and enhance the flavor and will keep your roasted pig more succulent. Apple cider brine is best for pork to give the meat the subtle sweetness that will really compliment the natural flavor of the meat. Just make sure to inject the thickest part of the pig.
Tip 3: Find a safe location where you can cook your roast pig.
An example is a concrete slab or bare soil. Prepare around 50 concrete cinder blocks. Arrange these blocks in rectangular form with the walls stacked two blocks high.
Tip 4: Get a heavy duty aluminum foil.
Use it to line the entire concrete block cavity with two layers using the foil. Make sure that all corners have no holes and are pressed firmly to the sides of the roaster. The edges of the foil should be folded over the concrete blocks before adding the third layer of concrete blocks.
Tip 5: Prepare the charcoal.
Pile 25 pounds of charcoal in the center of the roaster and soak it with lighter fluid to easily light the fire. Let the charcoal burn for approximately 25 minutes. When the charcoal is ready, divide it into four. It should be distributed on all four sides of the roaster by pushing each group at the bottom part of the roaster.
Tip 6: Cook the pig.
Prepare the two sections of the chain link fencing that will serve as pig holder. Arrange the pig down on one side of the fencing then cover it with the other. Put the pig in a belly side up position on top of the concrete blocks and cover it with a double layer of aluminum foil. A large pig will take about six to nine hours of roasting.
To create a nice thick, dark caramelized glaze on the surface of the roasted pig, baste it with a good mixture like olive oil, wine, fruit juices, lemon juice and herbs and spices. Remember do not plan a whole pig roasting event without friends and family to help you out devour the delicious goodness when it is done. After all you don’t want all your effort to go to waste!