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Pig roasted on a rotisserie spit

August 8, 2012
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1pound hardwood charcoal per pound of pig (plus an extra 25 pounds just in case)
Chimney starter
Newspapers to start chimney fire and spread on a table
5trash bags
A cleaned pig, ready for roasting
About 1 cup salt, or more to taste
Paring knife and carving knife
10feet of 14-gauge wire
Oven mitts or heatproof gloves that you don’t mind getting very dirty
A table and large knife for carving; another table for plates and sides

1. You will need about 1 pound of hardwood charcoal per pound of pig. Using a chimney starter, light about 10 pounds of coals and spread them out underneath where the pig will go, thicker near the front and back, thinner in the middle.

2. Cover one of the tables with trash bags and set the pig on it. Insert the skewer pole through the back of the pig and through its mouth. Season the pig liberally inside and out with salt.

3. Use a paring knife to cut 2 holes on either side of the spine near the nape of the neck, and thread the wire through the holes and around the spit. Cut 2 more holes close to the back legs of the pig and repeat the process of threading the wire around the spine so the pig is tied securely to the spit. This is important; the pig should not flop around when you turn it. Use the remaining wire to tie the front legs together, then the hind legs.

4. Two strong people should lift the skewered pig onto the spit and turn on the motor to ensure the pig spins securely. Discard the trash bags on the prep table.

5. Roast the pig, checking the coals every 30 minutes to make sure the pig is cooking evenly, and the coals have not burned out. Add more coals as necessary.

6. Let the pig roast for about 1 hour and 15 minutes per 10 pounds of meat or until a meat thermometer inserted into the thickest part of the leg registers 160 degrees. For the last 30 minutes build up the coals so the direct heat can crisp up and blister the skin.

7. Cover one of the tables with clean trash bags. Using heatproof gloves or oven mitts, transfer the pig to the table; let it rest for 30 minutes. Carve and let guests serve themselves. Catherine Smart

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