How to Roast a Pig on a Spit
If you’re looking to add a little flair to your next cookout why not try roasting a pig on a spit? It’s sure to impress your guests and it’s not as difficult as you might think. With a little planning and preparation you can have a delicious roasted pig that will be the talk of the party.
Here’s what you’ll need to roast a pig on a spit:
-A whole pig weighing between 20 and 30 pounds
-A large spit or rotisserie
-A drip pan
-Charcoal
-Wood chips or chunks (optional)
-An infrared thermometer
Before you get started you’ll need to find a good source for your pig. It’s important to get a quality animal that has been humanely raised. Your local butcher or farmer’s market is a good place to start.
Once you have your pig it’s time to start preparing it for the spit. The first step is to remove the hair. This can be done by scalding the pig with hot water or by using a propane torch.
Next you’ll need to remove the internal organs. This is best done with a sharp knife. Be careful not to puncture the intestines. Once the organs have been removed you can cut off the head tail and feet if you like.
The next step is to season the pig. This can be done with a variety of spices herbs and marinades. If you’re using a marinade inject it into the meat with a syringe. Be sure to massage it into the flesh so that it’s evenly distributed.
Once the pig is seasoned it’s time to start building the fire. If you’re using a charcoal grill you’ll want to start by lighting about 60-80 briquettes. If you’re using a gas grill preheat it to medium-high.
When the coals are ready place them on one side of the grill. This will create a hot and a cool side. Place the drip pan on the cool side of the grill.
Now it’s time to put the pig on the spit. If you’re using a rotisserie thread it through the pig’s body cavity. If you’re using a large spit you’ll need to secure the pig with crosspieces of metal or wood.
Once the pig is on the spit place it on the grill making sure that the drip pan is beneath it. Cover the grill and let the pig cook for about 1 1/2 hours or until it reaches an internal temperature of 145 degrees Fahrenheit.
During the last 30 minutes of cooking you can optionally add wood chips or chunks to the coals for added flavor.
When the pig is cooked through remove it from the grill and let it rest for 15-20 minutes. This will allow the juices to redistribute.
Once the pig has rested it’s time to carve it up and enjoy! Serve it with your favorite sides and enjoy!
What type of wood should you use to build a fire for roasting a pig on a spit?
Answer: Oak or pecan wood.
What type of charcoal should you use for roasting a pig on a spit?
Answer: Lump charcoal.
How long should you let the fire burn before cooking the pig on a spit?
Answer: At least 30 minutes.
How long will it take to roast a 40-pound pig on a spit?
Answer: 6 to 8 hours.
What is the ideal temperature to roast a pig on a spit?
Answer: Between 325 and 350 degrees Fahrenheit.
Should you baste the pig while it’s cooking on a spit?
Answer: Yes every 30 minutes or so.
What type of sauce should you use to baste the pig while it’s cooking on a spit?
Answer: A wet mop sauce made with vinegar cider beer and water.
What type of meat thermometer should you use to check the pig’s temperature while it’s roasting on a spit?
Answer: An instant-read meat thermometer.
What is the ideal internal temperature for a roasted pig?
Answer: Between 145 and 160 degrees Fahrenheit.
How long should you let the pig rest after cooking it on a spit?
Answer: 20 to 30 minutes.
How do you know when the pig is done cooking on a spit?
Answer: When the internal temperature of the pig reaches 145 to 160 degrees Fahrenheit.
What should you do if the pig starts to get too dark while cooking on a spit?
Answer: Cover it with foil or a wet towel.
What should you do if the pig starts to get too dry while cooking on a spit?
Answer: Baste it more frequently.
What should you do if the pig starts to get too much smoke while cooking on a spit?
Answer: Move it to a different area of the fire.
What do you carve the pig with after it’s done cooking on a spit?
Answer: A large sharp knife.
