Roasting Whole Pigs: How Long Should You Cook It?

how long do you roast a whole pig

Roasting a whole pig is a lengthy process that requires careful preparation and monitoring. The duration depends on various factors, including the pig's weight, age, cooking method, and desired level of crispness for the skin. On average, a 75-100 pound pig will take around 12 hours to roast, but this can vary significantly.

For instance, a 230-pound pig could take up to 30 hours to cook thoroughly, while a smaller suckling pig of around 20 pounds might only need about four hours at a low temperature of 275-300°F before cranking up the heat to crisp the skin.

The cooking method also plays a role. Roasting a pig on a spit over charcoal or hardwood coals takes longer than using an oven or a temperature-controlled smokehouse. Additionally, the desired level of crispness for the skin can extend the cooking time.

In summary, roasting a whole pig is a time-consuming process that demands attention and patience, but the end result is a delicious, tender, and juicy feast.

Characteristics Values
Time taken 10-12 hours for a 75-100lb pig
Temperature 225-250°F (107-121°C)
Pig weight 75-100lb
Spit length Long enough to lay across supports either end of the fire
Spit strength Strong enough to support a pig up to or over 100lb
Charcoal 80-100lb of hardwood charcoal
Charcoal fluid 1 can
Chimney starter 1
Tongs 1 long set
Salt Generous amount

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Building a roasting pit

Step 1: Choose a Location

Select an open, flat space away from any flammable objects. This could be in your backyard, but make sure you have permission and it's legal to build a large fire. The location should be large enough to accommodate the pit, which needs to be about one foot larger than the pig in every direction. For example, if you have a four-foot by two-foot pig, you'll need a six-foot by four-foot pit.

Step 2: Dig the Hole

The hole should be approximately three feet deep. This size will dictate the amount of heat in the pit and thus control the cooking time.

Step 3: Line the Pit

Most roasting pits are lined with stones or bricks to even out and retain the heat. Use large stones, about the size of your head, but avoid stones that have been in saltwater, as they may crack or explode due to the heat. If you plan on roasting pigs regularly, consider lining the pit with bricks for durability.

Step 4: Prepare the Fire

Traditionally, you would fill the pit with logs and burn them down to hot coals. This can take several hours. You can also use charcoal, but this may influence the flavour of the meat. Aim for about a foot of burning hot coals before cooking. It's a good idea to build a second fire nearby to easily replenish the coals during cooking.

Step 5: Prepare the Pig

Wrap the seasoned and prepared pig. First, flavour the pig with spices, brines, or marinades. Then, wrap it tightly in foil, followed by wet burlap sacks, and finally, a heavy wireframe. This provides a secure package and protects the meat from direct contact with the coals. If cooking a whole hog, remember to prop its mouth open to allow heat inside.

Step 6: Lower the Pig into the Pit

With the help of a few strong people, lower the wrapped pig into the pit. You can use 2 x 4 wooden supports or a similar setup to carefully lower it into place.

Step 7: Cover the Pit

Starve the fire of oxygen by covering the pit. You can use a large sheet of metal or dirt to do this. Covering the pit maintains a constant temperature, perfect for slow roasting the pig.

Step 8: Monitor the Fire

The cooking time will depend on the size of the pig, but it could take up to two days for a large hog. Maintain the fire by raking and repositioning the coals to ensure even cooking. You may also need to add more wood if the pit loses heat. Aim to keep the temperature around 225-250°F (107-121°C).

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Preparing the pig

Firstly, source your pig from a farm supplier or butcher. It is recommended to opt for a young, lean hog, avoiding boars due to their strong odour and off-putting flavour during cooking. The ideal weight depends on the number of people you intend to feed and your available cooking equipment. For an oven, a pig under 40 pounds is suitable, while spit-roasting works best with pigs under 90 pounds.

Next, consider having the butcher dress the pig, removing the organs and accessory tissues. This step is important for even cooking and allows you to stuff the pig if desired. If you receive a frozen pig, remember to thaw it before cooking. Submerge it in a light ice bath, and let it warm gradually, which can take several days for larger pigs.

Before cooking, clean the pig to remove any dirt, bacteria, and faeces. Use a cold, wet towel to wipe down the pig, or hose it down if you're working outdoors. Then, rub coarse salt liberally over the carcass, including the inner cavity. This seasoning step also helps kill any lingering germs.

You can further season the pig with additional spices like black pepper, cayenne, turmeric, or paprika. You may also want to inject a brine or marinade under the skin using a meat injector for extra flavour and moisture.

Now, it's time to secure the pig to a spit, a long pole that will hold the pig over the heat source. Guide the spit carefully through the anus or rear opening of the pig, bringing it out through the mouth. This step may require two or three people. Tie the pig's legs and midsection to the spit with wire or twine to prevent sagging and flopping during cooking.

Finally, if using a spit-roasting setup, ensure the spit is long enough to rest on the supports at both ends of your fire pit, keeping the pig approximately one to two feet above the coals. If using an oven, you may need to butterfly the pig to make it fit, or use two overlapping baking sheets.

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Cooking time and temperature

The cooking time for a whole pig depends on its weight, the cooking method, and the desired internal temperature.

When cooking a whole pig, the desired internal temperature is between 160°F (71°C) and 170°F (76.6°C). The meat will fall off the bone at 170°F (76.6°C), and any higher than this will make the meat difficult to carve and serve.

A good rule of thumb for cooking time is one hour and 15 minutes per 10 pounds of pig when cooking on a spit over charcoal. For example, a 70-pound pig will take about 10 hours and 45 minutes to cook.

When cooking a whole pig in an open fire pit, it will take longer—a 75-100-pound pig will take about 12 hours to cook. The cooking time will depend on the size, thickness, and positioning of the pig in relation to the heat source. The ideal temperature for the pit is between 225°F and 250°F (107-121°C).

When cooking a suckling pig in the oven, the cooking time will depend on the size of the pig and the desired crispness of the skin. For a 20-pound pig, the cooking time is about four hours at 275-300°F (135-150°C) until the deepest joint (shoulder) reaches an internal temperature of 160°F (71°C). Then, the oven temperature should be increased to 500°F (260°C) for about 30 minutes to crisp up the skin.

In general, the cooking time for a whole pig can vary from 8 to 30 hours depending on the cooking method, the weight of the pig, and the desired internal temperature.

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Carving and serving the pig

Once the pig is roasted, it's time to remove it from the coals and spit, and get ready to carve and serve. The meat should be juicy and tender, and will quite literally fall off the bone.

When it comes to carving, there are a few steps to follow. First, place the hog on a cutting board with its head to your left. Remove the head by making a deep circular incision about half an inch behind the ears, continuing over the neck and down the other side. Separate the neck joint and cut through any fleshy muscle. You can then remove the hide—if done properly, the hide can be cut into small, crispy, tasty chunks.

Next, remove the shoulder or picnic. There is a natural dividing seam between the outside part of the shoulder and the body, so cut through and lift off this section. Make a circular cut, beginning at the forepart of the shoulder, up over the top, and back down again. Push down on the leg to expose the seam and follow it to detach the shoulder. Place this section on the board, cut-side up, so you can easily locate the arm and blade bones, and then separate the muscles from these bones.

Now, remove the hind leg nearest to you. Insert a fork into the meaty section of the ham and cut along the backbone, near the tail, to separate the two legs. Twist the leg to one side and extend the cut along the pelvic bone. Cut through the flank meat, which is all that is holding the ham to the carcass, and then separate the muscles from the bone and fat. Slice the individual muscles across the grain. Remove the other picnic and ham using similar methods.

Now you are ready to separate and slice the muscles from the body of the animal. Run the point of the blade along the full length of the backbone, from neck to tail. To remove the loin muscle, lift and roll this muscle away from the backbone, following the ribs. This muscle will separate naturally from the fat on the lower rib. Slice it on an auxiliary platter, and then repeat on the other side.

Don't forget to remove the tenderloin muscle, which is located on the inside of the body cavity, with the meatiest portion near the hip bone. Finish carving by separating the lean from fat and bone on the remaining portion of the pig, as many minor muscles are still attached.

When it comes to serving, it is recommended to keep things simple. The pig can be placed on the biggest serving platter or cutting board you can find, and put in the middle of the table for people to tear into with their hands. If you'd prefer, you can present the pig at the table, then bring it back to the kitchen to break the skin into serving-sized pieces and tear off chunks of flesh to stack on a platter.

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Recipes and serving suggestions

There are a few different ways to roast a whole pig, and the method you choose will depend on the size of the pig, the equipment you have available, and your personal preference. Here are some options:

  • Roasting in a pit: This method involves building a fire pit and using wood coals to cook the pig slowly. It's a traditional way of roasting a pig and can be a communal activity that brings friends and neighbours together. However, it requires meticulous preparation and patience. The pit should be built in a flat, open space, and the pig should be secured to a spit and suspended over the coals. The cooking time will depend on the size of the pig, but it typically takes several hours per side.
  • Using a rotisserie or spit: This method is suitable for pigs under 90 pounds. The pig is secured to a spit and cooked over charcoal briquettes or hardwood coal. It's important to maintain a slow and steady heat to avoid burning the meat. The cooking time is approximately one hour and 15 minutes per 10 pounds of pig.
  • Roasting in an oven: This method is suitable for smaller pigs, typically under 40 pounds. The pig is seasoned and placed on a rimmed baking sheet or roasting pan, and cooked in an oven preheated to 300°F (150°C) for about four hours. The temperature is then increased to 500°F (260°C) for the last 30 minutes to crisp up the skin.

When it comes to serving suggestions, here are some tips:

  • Plan on having about one pound of dead weight per person, which will give you around six ounces of cooked meat per person.
  • Keep the menu simple and provide food that isn't too messy and can be served easily. Baked beans, hot potato salad, cold potato salads, green salads, and cabbage slaws are all good options. Don't forget relishes and similar finger foods!
  • If you're serving the pig in a bun, rye or whole wheat buns hold their shape better than standard white hamburger buns.
  • When carving the pig, place it on a cutting board with the head to your left. First, remove the head, then the shoulder or picnic, and finally the hind leg. Separate the muscles from the bone and fat, and slice individual muscles across the grain.
  • In Spain, roasted suckling pig is traditionally served whole at the table with a salad of iceberg lettuce and spring onion dressed with cider vinegar and extra virgin olive oil. A young fruity red or white wine, or a bottle of chilled cava, pairs well with this dish.

Frequently asked questions

It depends on the size of the pig and the cooking method. A 75-100lb pig will take around 12 hours to roast over a fire pit. A 20lb suckling pig will take around 4 hours to roast in an oven at 300°F (150°C) and then 30 minutes at 500°F (260°C). A 230lb pig will take around 18-30 hours to cook on a charcoal rotisserie.

It takes about 1 hour and 15 minutes per 10 pounds of pig. So, for example, a 70lb pig will take around 7 hours and 15 minutes.

A 20lb suckling pig will take around 4 hours to roast in an oven at 300°F (150°C) and then 30 minutes at 500°F (260°C).

A 150-pound pig carcass will take around 8-10 hours to cook in a temperature-controlled smokehouse at 180°F.

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