How to throw your own pig roast
I've been getting a lot of email requests lately, asking how people can throw their own pig roast. I just realized with July 4th weekend ahead, everyone wants to have their own "Pig & Pinot" party like I've been doing the past five years. Your prayers are answered today, loyal reader. Just don't tell my mother that I'm dispensing this kind of advice. She didn't raise her boy to cook trayf - at least that wasn't her intention.
You can find pig roasting boxes at www.lacajachina.com
Recipe for a back-alley pig roast:
I recommend brining the pig for at least a day or two. You can do this in a large Coleman cooler (150 qt). For every gallon of water you will need:
1 cup salt 3/4 cup sugar 2 tbsp black peppercorns 2 tbsp cumin seed 2 bay leavesFor a 60 pound pig, it needed about 15 gallons of water to cover it. You could also throw in other spices, apple cider vinegar, etc. There are no hard rules here.
1. Get pig from either Birky Family Farm in Valpo, or Peoria Packing on Lake St. Make sure you get it: dressed (gutted), skin-on, scalded and head and trotters intact
2. Two days before the roast: fill a large, insulated cooler with enough brine solution so that it will cover pig once the pig is placed inside (at least 15 gallons of water); It's important that the first gallon or so is warm/hot water, so the salt and sugar will dissolve. After it dissolves, continue adding cold water into the cooler. Place the pig into the brine solution, toss a few bags of ice on it, and change/add new bags after 24 hours.
3. On the morning of the roast, remove pig to table (outside) and begin making tiny slits everywhere, stuffing with raw garlic cloves. We used about about three or four heads of garlic.
4. Meanwhile, put 8-10 pounds of charcoal (not hardwood) onto top of Caja China box lid, flood with lighter fluid and ignite.
4. Apply Jerk Marinade (recipe below), rubbing it into every possible crevice
5. Place pig between holding racks that came with La Caja China box to secure it, making sure the pig is butterflied; place pig into box, skin side DOWN over drip tray. Insert meat thermometer (also available from La Caja China website), close lid, start the clock. (Note: the roasting instructions that follow are also printed on the side of the Caja China box).
Pig Roast Meat - News
Place pig between holding racks that came with La Caja China box to secure it, making sure the pig is butterflied; place pig into box, skin side DOWN over drip tray. Insert meat thermometer (also available from La Caja China website), close lid,
"It's a great meat," Landeen said of pork. "Roasting that whole pig on the bone - it's like roasting a chicken on the bone. It helps maintain the great moisture of the meat. It tastes so great." In April, Azul Restaurant Lounge's chef de cuisine,
I said, 'I'll take you over to the Father's Day pig roast and let you just relax' — make it an easy day to do whatever he wants.” Doheny took over the historic inn, which recently became Tryon's first private dining club, last year.
Pig roast/meat raffle: 3-7 pm June 26 at Tailgaters Sports Bar and Grill, 431 W. Boughton Road, Bolingbrook. Cost is $8 for pork platters, including baked beans, corn on the cob, potato salad and bread. Additional raffles will be held during the event.
Other times, he's designing and producing the nightly menu on the blackboard over the dining area, butchering (in plain view of the street) the weekly pig a farmer delivers to his kitchen, and overseeing Community Plate, his new, larger family
Weekend Pig Roast - Everyday Food Blog - MarthaStewart.com
Year in a row, I welcomed summer at my friend’s pig roast in Sag Harbor, NY. The boys always do an amazing job cooking the pig, but this year I was happy to be included in the preparations. We picked up a 35 pound suckling pig on Friday morning, and quickly put a simple barbeque dry rub on it so the flavors could really soak into the meat for at least a full 24 hours, see my recipe and more after the jump.
The boys cooked the pig for about 5 hours in this charcoal roaster . The meat was giving off such incredible smells; no one could wait for the presentation of the pig despite all the delicious appetizers. Ready by 7, the whole pig made for a dramatic presentation that would make any carnivore anxious to dig in. The meat was incredibly moist when we carved into it, and it had picked up amazing smoky flavor from the roasting box. We served it with brioche buns and some of my bourbon barbeque sauce, saving our favorite parts (like the cheeks!) for ourselves.
Along with some simple sides, like roasted corn salad, and some local Long Island wines to wash it down, it was really the perfect summer menu—though we all made quite a mess of our white wardrobes. We ended the meal with a coconut birthday cake for Stephen’s mom, and I made a few batches of Pecan Linzer Cookies filled with a bright red and deliciously tangy rhubarb-ginger jam with festive star shaped cut-outs. If the boys' barbeque was any indication of the summer to come, I expect it to be a season of great fun, friends, and of course, and perhaps most importantly, food.
Event: "Swine for Sight" Pig Roast and Meat Raffle 06/26/2011 - 6/26/2011
Event: "Swine for Sight" Pig Roast & Meat Raffle 06/26/2011 - 6/26/2011 
cooked amazing roast using meat from our friends butchered pig. It tastes so much better, and it had a better lifePig Roast Meat - Bookshelf
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