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Hole Pig Introduction: How to Roast a Whole Pig VideoHow To Butcher An Entire Pig (AT HOME!!)
Order All Items. Forgot Your Password? Create Account. Though you may choose any from a wide variety of spices to use on the animal, there are a few key components to ensuring that the pork tastes great.
Whether you choose to roast the pig on a spit or flat on an extra large, home-made barbecue pit, just don't forget the salt. Before roasting the whole pig, brine the animal in a mixture of water, salt and other seasonings.
The brine should include mostly salt and water, with about four cups of salt to five gallons of water. Peel and mince the cloves of approximately 5 bulbs of garlic to add to the marinating liquid.
The taste of garlic mellows as the pig roasts, so you may wish to use more or less garlic, depending on your taste.
Add herbs and spices of your choice to the liquid, to taste. Common herbs and spices used to flavor whole roast pig include oregano, thyme, rosemary and cumin.
Scald and scrap is faster, cleaner, more sanitary and gives a better result. I second the idea of buy your pigs direct from the farm, preferably a pastured farm.
Very nice! I like the idea of splitting it and getting it all smokey and tastey and DONE rather than some that seem like there is a chance of it not getting done.
Well done!! I'm more of a fan of good tasting pork rather than meat that just tastes like BBQ sauce. So I'll definitely try yours over others!
Now I want to see the Instructable on how to make the Cajun Microwave!! Reply 10 years ago on Introduction.
I agree with you on the sauce thing. I see sauce as a way to cover up a bad taste. Marinade however is different. I would like to know where one could get a whole pig?
I'm a city boy so all I know is the grocery store. I see UR a pro member i. So, here's link that supposed to be local to you; mcreynoldsfarms.
I contacted them and got one on order for my 45th birthday party! I can't wait! Reply 11 years ago on Introduction.
It really depends, but most grocery store butcher shops would probably be able to help you. It never hurts to ask the guy behind the counter if he can order a roasting hog for you.
Failing that, look for butcher shops in the phone book and call around. Not everybody has access to a local farm, but most butchers should be able to get you a whole pig.
Good luck! I used your instructions today to cook a 45lb pig. Turned out great. I injected it with Creole Butter and seasoned the cavity pretty heavily.
Cooked it for about 5. I think it's a design flaw in that roaster, so I'll have to find some different plans when I build one of my own.
Thanks from a Alabama boy learning to roast a pig from a guy in Alaska :. I love your "Roaster" Do you, or have you ever had your butcher inject the hog with Bhrine.
That is how we do our "Whole hog". Reply 11 years ago on Step 5. That's the interesting thing about pig roasts, that so much regional variation exists.
It seems to me that spit roasting only works in warm regions. I have used my roaster in the winter, with snow on the ground, and it worked great.
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