How to Cook a Whole Pig: 12 Steps
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Cooking a whole pig is a fantastic way to celebrate and enjoy delicious food with friends and family. This time-honored tradition, known as a pig roast, takes some preparation, skill, and patience. But the mouthwatering results are well worth the effort. Follow these 12 steps to learn how to cook a whole pig successfully.
1. Choose the right pig: Select a pig that weighs between 40-100 pounds for optimal cooking, taste, and tenderness. You can purchase one from your local butcher or farm.
2. Defrost and clean: Make sure the pig is fully thawed before cooking. Remove any hair or bristles using a knife or razor, and clean it thoroughly using water and mild dish soap.
3. Prepare the marinade: Prepare a flavorful marinade to enhance the taste of your pig. Common ingredients include garlic, onions, lemon juice, salt, pepper, olive oil, soy sauce, and herbs like rosemary or thyme.
4. Marinate overnight: Using clean hands or a brush, apply your marinade evenly over the entire surface of the pig’s body. Let it sit overnight in the refrigerator for maximum flavor penetration.
5. Set up your cooking equipment: The most popular method for roasting a whole pig is using a pit filled with hot coals. You can also use gas grills or large rotisseries specially designed for roasting pigs.
6. Prepare the fire: If using a charcoal pit, ignite the charcoal and let it burn until it’s glowing red but not actively flaming.
7. Secure your pig onto the spit: a sturdy stainless steel or iron spit through your pig’s mouth and out its rear end or belly area to hold it securely in place while cooking. Make sure it’s well-balanced on the spit to ensure even roasting.
8. Season again: Just before roasting, apply an additional layer of seasoning (salt, pepper, and any other desired spices) on the pig’s skin.
9. Start roasting: Place your pig over the hot coals or flame source (using a rotisserie if you have one). Maintain a moderate heat to avoid burning the skin and allow even cooking.
10. Baste and turn: During the cooking process, continually baste the pig with your marinade or another flavorful liquid to keep the meat moist. If you don’t use a rotisserie with automatic rotation, turn your pig every 30 minutes to ensure even cooking.
11. Monitor internal temperature: Cook your pig for 6-8 hours or until its internal temperature reaches 160°F (71°C) in the thickest part of the meat. Use a meat thermometer to ensure accurate readings.
12. Let it rest and serve: Once fully cooked, remove your pig from heat and let it rest for 30 minutes before carving to seal in its juices. Then, gather your guests around, carve your delicious roast pig, and enjoy!
With these 12 steps, you’ll be well on your way to hosting an unforgettable pig roast that will have everyone talking long after they’ve savored the last bite.