The Perfect Pig Roast: Timing For Tender Meat

Roasting a whole pig can take anywhere from 4 to 12 hours, depending on the size of the pig and the cooking method. A good rule of thumb is that it takes about an hour to cook a pig that weighs 10 pounds. For example, a 100-pound pig will take about 10 hours to cook. However, there are other factors that can affect the cooking time, such as the cooking temperature and whether the pig is stuffed. It's important to monitor the internal temperature of the pig to ensure it reaches at least 140 degrees Fahrenheit to avoid foodborne illnesses.

Building a roasting pit

Roasting a whole pig is a lengthy process that requires a lot of preparation and can take up to 12 hours or more, depending on the size of the pig. Here is a guide on how to build a roasting pit for this purpose:

Firstly, find a suitable location for your roasting pit, preferably an open, flat space away from any buildings or overhanging trees. Clear a base that is approximately 4' x 5' and remove any grass or vegetation. Prepare a dirt or sand base at least 2" thick; you will need to discard this after cooking as meat drippings may attract insects.

For the roasting pit itself, you will need a significant number of concrete or cinder blocks. For a pit that can fit a 75-pound hog, you will need 54 concrete blocks that are 16" x 8" x 8" each. Stack the blocks to form a rectangular pit, approximately four blocks high, with openings at the head and tail ends for adding coals and wood. You can use a hammer and chisel to create notches in the blocks to hold rebar for added support.

For the lid, use a 4' x 8' sheet of 1/4" plywood, cut down to about 44" x 60". You can also use lightweight sheet metal for the lid, but avoid using cardboard as it poses a fire risk. Additionally, you may want to create a heat shield by cutting a sheet of plywood or sheet metal to a size of approximately 20" x 36". This will go between the coals and the pig to distribute heat and protect the meat from direct flames.

To hold the pig during cooking, you will need a spit—a long, straight pole that runs through the pig's body. You can rent or purchase a metal rotisserie spit or create your own using stripped and whittled wood. You will also need supports to hold the spit in place over the roasting pit. These can be as simple as 'Y'-shaped sticks or more elaborate setups using spare lumber or cinder blocks. Ensure that the spit is securely fastened and can bear the weight of the pig.

Finally, gather enough firewood or charcoal to fuel your fire. Most people prefer clean-burning hardwood or varieties like applewood that add flavour to the meat. You will likely need at least five bundles of wood to create a large fire that will burn down to coals.

Remember to exercise caution when building and using your roasting pit. Keep a fire extinguisher or buckets of water nearby in case of emergencies.

Preparing the pig

The first step in preparing the pig is to source it 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 pig should be dressed, with its internal cavity empty, and weigh between 30 and 60 pounds for roasting.

Once you have your pig, it is important to clean it thoroughly with cold water and a towel, or a hose if you are working outside. This step is crucial as pig carcasses can be covered in dirt, bacteria and faeces. After cleaning, rub the carcass with coarse salt, including the inner cavity. The salt will act as an antimicrobial agent and enhance the flavour.

At this point, you can add additional spices and seasonings like black pepper, cayenne, paprika, or a dry rub. You can also inject a brine or marinade under the skin with a meat injector for extra flavour and moisture.

Now it's time to secure the pig to a spit, a long pole that will be used to roast the pig over an open fire. Guide the spit carefully through the anus or rear opening of the pig and out through its 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.

Building the Pit

Find a flat, open space to build your roasting pit. You can dig a shallow ditch and fill it with gravel or flat stones, leaving space in the centre for the wood you'll burn to create coals. Alternatively, simply line a flat patch of ground with stones. If you don't have much space, consider using a metal clamshell grill.

Place supports at the head and foot of the pit to hold the spit in place. These can be as simple as 'Y'-shaped sticks or more elaborate setups using spare lumber or cinder blocks. Just ensure they can bear the weight of the pig and spit, and are tall enough to hold the spit 1-2 feet above the pit.

Roasting the Pig

Light a fire and let it burn down until only glowing wood coals remain. Applewood or hardwood are good choices as they burn clean and can add flavour. You'll likely need at least five bundles of wood. Bring the coals to the right temperature—around 250 degrees Fahrenheit is recommended.

Hoist the pig onto the supports, centring it about 1-2 feet above the coals. Be sure to have help with this step as the pig can be heavy. Let the pig roast for several hours on each side—a good guideline is one hour for every ten pounds of the pig's weight.

During roasting, you can brush on barbecue sauce or drench the pig in a marinade to enhance the flavour and keep the skin crisp and juicy.

Use a meat thermometer to check the internal temperature of the pig in multiple spots. The soft belly and bacon sections should reach around 145 degrees Fahrenheit, while tougher parts like the shoulder and haunches need to be at least 160-165 degrees Fahrenheit.

After about 10-12 hours of roasting, the pig should be crispy brown and ready to serve! Remove it from the coals, take off the spit, and dig in. You can carve it into sections or pull the tender meat apart with your hands. Enjoy!

Mounting the pig

Now it's time to secure the pig to the spit. If you're using a commercial spit, slide the retaining spikes into position and lock them in place with set screws. If you've made your own spit, you'll need to be more inventive. One method is to drill holes through the spit rod and insert smaller-diameter steel rods, then use baling wire to tie the front legs, mouth, and steel rods together.

With the pig mounted and secured, it's time to stuff it with delicious flavours. Mainstays are salt and pepper, but you can also use fresh herbs like rosemary, thyme, oregano, and marjoram, and dried spices like juniper berries, bay leaves, and whole garlic cloves. You can also throw in some quartered onions and squeeze in some fresh oranges, but be careful not to over-stuff, as this will increase cooking time and may dry out the meat.

Finally, it's time to close up the pig. Metal baling wire is a common choice for this step. Start at one end and sew the pig shut, using a simple stitch to hold the two layers of skin together. A giant sewing needle can be very helpful here. Once the pig is sewn up, an optional final step is to have a small child tenderise the meat with a baseball bat!

Cooking time and temperature

The cooking time for a pig roast largely depends on the weight of the pig, the desired cooking temperature, and the setup of your fire pit. A good rule of thumb is to estimate one hour of cooking time per ten pounds of the pig's weight. For example, a 75-100 pound pig will take around 4-6 hours on each side, or roughly 12 hours in total.

It's important to maintain a consistent temperature throughout the cooking process. Most experts recommend a temperature range of 225-250°F (107-121°C) for slow-roasting a pig. The fire pit should be hot enough for the heat to penetrate the meat, but not so hot that it cooks unevenly or too quickly. Aim to keep the temperature within this range by raking and repositioning the coals as needed, and adding more wood if the fire starts to die down.

For a charcoal-fired roaster, you can light the charcoal at both ends with a torch and aim for a temperature of 275°F. Spread 60-70 pounds of 100% hardwood charcoal briquettes in the bottom of the roaster, which should be enough for a 10-hour cook. If you're using charcoal with fillers, you may need up to 100 pounds. Keep the torch on each end for about 10-15 minutes to get enough charcoal lit.

If you're using a rotisserie setup, you'll need to allow for more cooking time. A 230-pound pig, for instance, could take up to 30 hours to cook thoroughly. It's recommended to start cooking the night before if you're aiming to serve the pig by a specific time the next day.

Additionally, the type of wood you use can impact the cooking time and temperature. Hardwood, applewood, and other clean-burning woods are popular choices as they burn at high temperatures for extended periods. Charcoal can be used to supplement the wood, but it may affect the flavour of the meat.

Remember, the key to a successful pig roast is patience and maintaining a consistent temperature. Allow for a full day of cooking, and don't be afraid to adjust the fire as needed to ensure even cooking.

Carving and serving

Once your pig is roasted, it's time to carve and serve. Here is a step-by-step guide:

Step 1: Remove the pig from the spit

Use wire cutters to remove all of the bailing wire from the front and back legs and free the pig from the spit. Then, slide the spit rod out of the pig.

Step 2: Open up the body cavity

Use wire cutters to snip each stitch along the pig's belly. Collect the juices in a pot.

Step 3: Remove the stuffing

Remove all of the stuffing and herbs from the body cavity.

Step 4: Carve the legs

Work the knife between the shoulder and hip joints to remove the four legs from the roast. These roasts can be treated as their own cuts and handed off to another carver.

Step 5: Remove the loins

The loins are the most easily accessible and edible meat that will come off the pig. They are located on the back of the animal.

Step 6: Separate lean from fat and bone

Remove the remaining meat from the body of the animal, separating lean from fat and bone.

Step 7: Cut the head

Place the hog on the cutting board with the head to your left. Make a deep circular incision about 1/2 inch behind the ears and continue the cut over the neck and on the side closest to you.

Step 8: Pick the pig

Use your hands to separate the meat from the fat, bones, and other bits you don't want to serve. Put the meat into stainless steel or disposable pans to serve.

Step 9: Serve

Arrange the meat on platters and serve with your chosen side dishes.

Frequently asked questions