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Let the pig marinate in the refrigerator overnight, basting it periodically. Maya Black has been covering business, food, travel, cultural topics and decorating since She has bachelor's degree in art and a master's degree in cultural studies from University of Texas, a culinary arts certificate and a real estate license.
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If roasting on a spit or in an oven, season the inner cavity aggressively, as well. As there is a lot of meat and the animal will be cooking slowly, do not be afraid to use what may seem like too much salt.
For a pound pig, expect to use one to two cups of kosher salt. Add as much pepper as you prefer.
Hopefully, you have a wired thermometer installed in the pig. It needs to be placed in the shoulder or in the leg - find the thickest part of the pig, and put the thermometer there.
I have a nice one which displays air temperature and pig temperature. However you do it, you need to have a way to remotely monitor the temperature of both the roaster and the pig.
The roaster should only be opened twice, once to flip, and once to eat. No peeking, no exceptions. Once the pig reaches about degrees, it's time to move on to the next step, flipping!
Flipping the pig is important for even cooking, and allows you to crisp the skin prior to removal. If the pig was skin side up the entire time, the top would be burned beyond recognition.
Once the pig reaches around or so, I like to flip it. Have welding gloves and a friend handy. Remove the fire tray, flip the pig, and put it back.
Do this step as quickly as possible to keep as much heat in as you can. Make sure that the thermometer probes are correctly placed before putting the fire try back on.
After flipping, the pig temperature may drop, and it may take an hour for the temps to start rising again. It's ok. It takes a while for the heat to get through the skin and fat on the top side of the pig.
When the pig reaches degrees, get it out of there! It's done! Once the pig is done, put down a heavy plastic sheet or table cloth on a picnic table, and put the pig rack on that.
Open the rack and remove the top half. I like to serve into a turkey roasting pan, that way I can juice the pulled pork with a sauce before it goes out.
Pick a BBQ sauce you like, and serve that. I have been trying recipes online, and have yet to find one I love. Store bought is often too thick, and lacks enthusiasm.
Just try to find one or two bottles you are happy with and make that available. My preference is to use a vinegar based sauce on the pig as it comes out of the roaster, and then allow people to use BBQ sauce to taste for themselves.
The Tools: If you were successful, you should be able to get the pork off the bones using only a pair of tongs.
It should be that tender. You may want to task a deputy with the job of serving the prepared pork, otherwise, just set out the roasting pan, and allow people to serve themselves.
The Evidence: Additionally, if you want pictures of the final pig, have somebody else do it. You will be busy. Trust me. My last pig roast, the pig looked epic, but no pictures, because I was busy, and I forgot to ask someone to do it for me.
People show up at a pig roast looking for a good time. It isn't hard to provide that. Make sure some beer and soda is available, and that you have a way to keep your guests warm and out of the rain.
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