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DIY pig roast

post #1 of 50
5/21/10 at 9:47am
Thread Starter 
My friends and I are having a pig roast tomorrow for a friend's birthday. We've got our pig. It's small. About 25 pounds. We're making a basic roasting structure out of cinder blocks. Any tips or suggestions on how to proceed? Simple rubs? Cooking techniques?
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post #2 of 50
5/21/10 at 9:48am
Start early. I've never done it myself, but I've heard from those who have that it takes a long damned time, longer in some cases than they expected. Sounds like a blast.
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post #3 of 50
5/21/10 at 11:21am
I went to one last wweekend. 100 pound pig. I'll try to get pointers for you from him. But I know they marinated it for about 24 hours and it took ages to cook. The outside was crispy and the meat seemed slightly underdone.
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post #4 of 50
5/21/10 at 1:05pm
Quote:
Originally Posted by Douglas View Post
Start early. I've never done it myself, but I've heard from those who have that it takes a long damned time, longer in some cases than they expected.

Sounds like a blast.

This. You can always slow things down if it cooks faster than you anticipate, but you can't do anything but wait if it's not ready when it's time to eat.

Also, don't overdo the salt in your rub, and don't use too much rub in general. It's tempting to pile on the rub because it sometimes doesn't look like you've used enough, but too much can really screw up the flavor.
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post #5 of 50
5/21/10 at 3:57pm
hmm, for tomorrow? seems like you should have had everything ready by now

anyway, do you have a rotisserie?
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post #6 of 50
5/21/10 at 4:27pm
I'm a radical Muslim..I don't eat pork. Sorry!
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post #7 of 50
5/21/10 at 4:29pm
Quote:
Originally Posted by ter1413 View Post
I'm a radical Muslim..I don't eat pork. Sorry!

I was looking for the CE angle.
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post #8 of 50
5/21/10 at 4:46pm
We did this last 4th of July for my family. The pig was small about the size of the OP's. We marinated it overnight and put it on the roaster at 5 a.m.; it was ready around 3 p.m. It turned out very well.
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post #9 of 50
5/21/10 at 4:55pm
Thread Starter 
Quote:
Originally Posted by Artisan Fan View Post
I was looking for the CE angle.

I just realized I put this in the wrong forum. Mods please move.
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post #10 of 50
5/21/10 at 4:56pm
Thread Starter 
Quote:
Originally Posted by pebblegrain View Post
hmm, for tomorrow? seems like you should have had everything ready by now

anyway, do you have a rotisserie?

Yes. We have have everything ready. Just looking for tips or suggestions.
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post #11 of 50
5/21/10 at 4:56pm
I trust you have had the pig gutted?
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post #12 of 50
5/21/10 at 4:59pm
Thread Starter 
Quote:
Originally Posted by Jodum5 View Post
I trust you have had the pig gutted?
Of course. My friend, who is in the process of opening up a bar/restaurant on 14th Street, has it sitting in the fridge at Two Amys, where he currently works. He's quite familiar with working with pig.
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post #13 of 50
5/21/10 at 5:00pm
mmmmmm sounds great. have fun
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post #14 of 50
5/21/10 at 5:08pm
I don't have any advice, but if offered an invitation, I would like to be there.
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post #15 of 50
5/21/10 at 5:08pm
The result of a successful pig roast:



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