Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roast whole pig. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Wholepigroast.net PIG ROAST ALL YEAR ROUND. Whole pig on a spit with two whole chickens inside! Seriously, it's holiday roasting for dummies, and one of my favorite I've roasted suckling pigs in many different ways—hot oven to low oven, low and slow the whole way.
Roast whole Pig is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Roast whole Pig is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook roast whole pig using 16 ingredients and 26 steps. Here is how you can achieve that.
The ingredients needed to make Roast whole Pig:
- Make ready Brine
- Get 4 gallon Cold Water
- Prepare 3 gallon Apple Juice
- Take 6 lb Brown Sugar
- Take 4 1/2 cup Morton's Kosher Salt
- Prepare 48 clove Garlic
- Get 48 Whole Cloves
- Get 18 Whole Bay Leaves
- Prepare 12 oz Ginger
- Take 9 Oranges
- Make ready 4 tbsp Whole Peppercorn
- Make ready 1 large Bag of Ice
- Make ready Pig
- Prepare 45 lb Dressed Pig
- Get 1 La Caja China
- Prepare 44 lb Charcoal
A wide variety of whole pig roast options. A whole pig roast is a wondrous event, but if you've read How to Cook a Whole Pig then you know there is a lot that goes into it. At lots of pig roasts, the fellows who started the pig to roasting are sound asleep at eating time. Everybody is invited to a pig roast.
Steps to make Roast whole Pig:
- Two days prior to roasting the pig, make the brine. To start the brine, first dissolve the sugar and salt in a large stock pot with approximately half of the water (~2 gallons) over low heat.
- Stir the pot frequently to prevent forming a lump of salt and sugar on the bottom of the pot.
- While the pot simmers, peel the garlic and crush it. Also thinly slice the ginger.
Note: Save yourself a lot of time and effort by buying a bag of whole peeled garlic cloves from a Sam's Club or Costco.
- Once the salt and sugar has completely dissolved, turn off the heat.
- While the water is still hot add the garlic, ginger, whole cloves, bay leaves, and peppercorns.
- Allow the mixture to cool to room temperature.
- Using a hammer and a thick spine knife or sharp hatchet, split the backbone of the pig from inside the cavity.
- Place the pig in a large watertight cooler.
- Add the apple juice, the remaining water, ice, and the salt/sugar water mix to the cooler.
- Cut the oranges into quarters. Squeeze the juice of these pieces into the cooler. Throw the orange peel into the cooler with the pig.
- Ensure the pig is completely covered with brine. Check the pig daily to ensure there is still plenty of ice in the cooler and that the pig remains below 38 F.
- After 48 hours of brining, empty the cooler of brine. Remove the pig and thoroughly rinse with cold water.
Note: Using a garden hose make this much easier.
- Place the pig in the wire rack that comes with La Caja China.
- Ensure the pig is dry as can be and place it in the Caja China belly side up.
- Put the lid on the box. Add approximately 12 pounds of charcoal to the top of the box and light.
Note: Using match ready charcoal for the initial charcoal load is a great time saver. Making two mounds near the ends of the box makes it easier to light and gets the heat going near the thickest portions of the pig.
- After the charcoal is completely lit, use a metal rake to spread the coals out evenly.
- After 1 hour, add 8 more pounds of charcoal. Repeat this 2 times, once at the 2 hour mark and again at 3 hours of cooking time.
- After 4 hours of cooking, remove the top grate and shake off the ash. Set it on the installed stand.
CAUTION: The coal pan and the pig are both very hot. Use a friend and thick BBQ gloves to do this.
- Now remove the lid and dump the hot ashes into a metal bucket.
- Put the lid back on and place the coal tray back in place on the lid. Now you can remove both and set them on the installed stand to give yourself access to the pig.
- Flip the pig. Simple pick up one end of the pig and flip end over end.
- Using a sharp knife score the skin with large X's between the grating wire.
- Put the lid with charcoal pan back on and add 8 pounds of fresh charcoal to the hot charcoal.
- After 30 minutes, check the pig. If the skin is crispy, remove from the box. Otherwise, replace the lid and cook for another 10 minutes and check again. Repeat this as many times as is necessary to get the desired crispness.
Note: If your pig is done, but you are not ready to serve, simply pick up the lid and rotated 45 to 90 degrees and set it back down on the box. You now have a large warming drawer.
- Remove the pig from box. Remove the holding grate. Slice and serve. I like to separate the skin into separate pans and cut the meat into bite size chunks.
CAUTION: The pig meat will be very hot.
- Serve with Hawaiian rolls, corn tortillas, or lettuce wraps. Add BBQ, hoisin, or tomatillo sauce and enjoy.
If you're driving through North Louisiana redneck country and you. This weekend, we roasted an entire pig at my house for a BBQ. Not only was it fun and visually-impressive to You can't buy a whole pig at the grocery store, so you'll need to go direct to a farmer. A banana tree or substitute (cabbage and corn husks). Roast whole suckling pig with truffle mousse, Jersey Royals and wild garlic.
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