Pig Rotisserie
Ranked #2,992 in Food & Cooking, #59,230 overall
There is nothing like juicy, succulent, sweet Pork that has been cooked to perfection!
There is nothing like juicy, succulent, sweet Pork that has been cooked to perfection! Not to mention crispy, golden crackling. Wow your guests with a Pig Roaster! There are many models on the market to suit either professional or novices needs.
Pig Roasters come in various sizes from trailer pulled models to small backyard models. I would suggest you first consider the size of the animal and the number of guests to cater for before selecting a roaster. There are three fuel sources available, including Propane, Wood, Charcoal. Gas heat gives better temperature control and is less messy, which is a bonus! But if you want complex, developed more rounded flavors I would go for either wood or charcoal every time. You can even experiment with different flavor woodchips until you find your favourite.
Pig roasters cook the whole pig to give the meat a distinct flavor and texture. While the crackling becomes crispy, golden brown and also helps the meat to retain its moisture. Before cooking the pig I would clean it inside and out with plenty of fresh water. Score the skin and apply some cooking salt, this helps to develop the crackling then coat the pig with a seasoning rub, I would suggest a homemade recipie to really Wow your guests!
The meat needs to be cooked evenly, most pig rotisseries have a motorized spit to do the hardwork for you so you can kick back and relax!
Pig Roasters come in various sizes from trailer pulled models to small backyard models. I would suggest you first consider the size of the animal and the number of guests to cater for before selecting a roaster. There are three fuel sources available, including Propane, Wood, Charcoal. Gas heat gives better temperature control and is less messy, which is a bonus! But if you want complex, developed more rounded flavors I would go for either wood or charcoal every time. You can even experiment with different flavor woodchips until you find your favourite.
Pig roasters cook the whole pig to give the meat a distinct flavor and texture. While the crackling becomes crispy, golden brown and also helps the meat to retain its moisture. Before cooking the pig I would clean it inside and out with plenty of fresh water. Score the skin and apply some cooking salt, this helps to develop the crackling then coat the pig with a seasoning rub, I would suggest a homemade recipie to really Wow your guests!
The meat needs to be cooked evenly, most pig rotisseries have a motorized spit to do the hardwork for you so you can kick back and relax!
Table of Contents
- Planning Your Hog Roast
- A Guideline for Purchasing
- BBQ Essentials at Amazon
- Useful BBQ Tools and Utensils
- Prepping the Pig
- Rotisseries at Amazon
- Rotisseries at Amazon
- Preparing the Fire
- Loading the Rotisserie
- How to Roast a Pig
- Safety
- Cooking
- Lets Party!
- Reader Feedback
- RSS: Pig Rotisserie
- Featured Lenses
- Useful Links
- Facebook Fan Box
Planning Your Hog Roast
Determine the number of people that you want to serve. I would personally allow 1 1/2 lbs per person as a general rule of thumb. This should give you a rough idea of the amount of pork to purchase. To estimate the cooking time, allow 1 hour per 10 pounds of pork.An average Rotisserie will use about 30 lbs. of Charcoal to start the fire and an additional 10 lbs of charcoal per hour during the cooking process. NOTE: Do NOT use an automatic charcoal lighter or starter. I suggest the natural lump type of charcoal to be your best cooking source.
A Guideline for Purchasing
75 lb Dressed Pig = approx. 30 lbs. cooked chopped pork = 50 guests
100 lb Dressed Pig = approx. 40 lbs. cooked chopped pork = 65 guests
125 lb Dressed Pig = approx. 50 lbs. cooked chopped pork = 85 guests
14 lbs uncooked shoulder = 10 lbs. cooked 6-7 hours = 10 guests
6-7 lbs. uncooked Boston Butt = 3 lbs. cooked 3 1/2 - 4 hours = 6 guests
Purchase your pig from an inspected establishment. Typically, a 7-day notice for a local super market, grocery store or butcher is necessary to ensure that your pig is ready when you need it. A good butcher will remove the eyes and have the pig ready and jointed for roasting when you pick it up.
100 lb Dressed Pig = approx. 40 lbs. cooked chopped pork = 65 guests
125 lb Dressed Pig = approx. 50 lbs. cooked chopped pork = 85 guests
14 lbs uncooked shoulder = 10 lbs. cooked 6-7 hours = 10 guests
6-7 lbs. uncooked Boston Butt = 3 lbs. cooked 3 1/2 - 4 hours = 6 guests
Purchase your pig from an inspected establishment. Typically, a 7-day notice for a local super market, grocery store or butcher is necessary to ensure that your pig is ready when you need it. A good butcher will remove the eyes and have the pig ready and jointed for roasting when you pick it up.
BBQ Essentials at Amazon
Amazon offer a wide range of tools and equipment for BBQ's
Useful BBQ Tools and Utensils
Meat Thermometer to ensure 170º Internal Temperature" Burn Barrel" container to start coals in
Container of water for possible heat source flare-up.
Sturdy table for the "catch-all" items and final carving
Knife or cleaver for chopping
Chopping block
Paper Towels
Plenty of aluminum foil
A few pairs of thick rubber gloves for handling
Aprons
Container for sauce - allow 2 quarts of sauce per 75 pounds of pork.
Chicken wire for tying pig to rotisserie spit.
Extension cord with UL approval for outdoor use, grounded 3 prong plug
Pliers for tightening wire during cooking process
Prepping the Pig
Prepare the pig by washing it inside and out, I would pay particular attention to the ears, snout and feet. Place a block of wood between the jaws and thoroughly salt the inside of the cavity. Salt will ensure the carcass is thouroghly cleaned. If you wish to stuff the pig, now is the time to do it. whatever you feel like putting in there. Sew the cavity opening with butcher's string to keep the stuffing in place during roasting.
Place a support bar clamp (dog bone) on the spit and tighten.
Place a skewer on the spit and tighten
Run the spit through the center of the pig, running the skewer into the pig.
Place the second skewer on the spit and secure tightly against the pig.
Place the support bar through the bottom of the dog bone clamp.
Place the second dog bone clamp over the spit and support bar and secure
Tie pig's feet to the bottom support bar.
Carefully anchor all parts of the carcass to the spit by balancing and securing it with wires or chicken wire. This will require 2 strong people!
Since the back and loin area cook most rapidly, the pig must be secured in such a way that it will not flop about and break as it approaches doneness. Tie the legs to the support bar and cover the tail and ears with foil to prevent charring. The rate of cooking can be adjusted somewhat by varying the fire - hotter in the ham and shoulder and medium in the loin.
Place a support bar clamp (dog bone) on the spit and tighten.
Place a skewer on the spit and tighten
Run the spit through the center of the pig, running the skewer into the pig.
Place the second skewer on the spit and secure tightly against the pig.
Place the support bar through the bottom of the dog bone clamp.
Place the second dog bone clamp over the spit and support bar and secure
Tie pig's feet to the bottom support bar.
Carefully anchor all parts of the carcass to the spit by balancing and securing it with wires or chicken wire. This will require 2 strong people!
Since the back and loin area cook most rapidly, the pig must be secured in such a way that it will not flop about and break as it approaches doneness. Tie the legs to the support bar and cover the tail and ears with foil to prevent charring. The rate of cooking can be adjusted somewhat by varying the fire - hotter in the ham and shoulder and medium in the loin.
Rotisseries at Amazon
Rotisseries at Amazon
Preparing the Fire
The fire (charcoal briquettes) should not be directly below the spit. 30-40lbs should be sufficient. Do not use the self starting type of charcoal. Arrange the charcoal the length of the pig in two rows, about 12 - 15 inches apart.
Position tray under the roaster to catch the grease dripping from the pig. If you don't have a tray a mound of sand will be sufficient. Fat dripping in to the fire can cause charring on the outside of the pig. You will need to feed the fire occasionaly add approximately 10 pounds of charcoal per hour of cooking time. It will help if you have a separate barrel or can to start the charcoal in so you are only adding lit charcoals to the pit. Your charcoal needs to be white in appearence before starting to cook, this provides a constant even heat and prevents the meat burning.
Position tray under the roaster to catch the grease dripping from the pig. If you don't have a tray a mound of sand will be sufficient. Fat dripping in to the fire can cause charring on the outside of the pig. You will need to feed the fire occasionaly add approximately 10 pounds of charcoal per hour of cooking time. It will help if you have a separate barrel or can to start the charcoal in so you are only adding lit charcoals to the pit. Your charcoal needs to be white in appearence before starting to cook, this provides a constant even heat and prevents the meat burning.
Loading the Rotisserie
Make sure the rotisserie is NOT plugged in.
Put the hot coal covers in place.
Set the mounted pig on the rotisserie frame
Attach the rotisserie drive chain and securely tighten the chain by adjusting the motor and tightening the knob.
Place the chain guard over the drive chain.
Plug the motor into a UL approved, outdoor extension cord or outlet.
Turn motor on and remove hot coal covers to begin cooking.
Put the hot coal covers in place.
Set the mounted pig on the rotisserie frame
Attach the rotisserie drive chain and securely tighten the chain by adjusting the motor and tightening the knob.
Place the chain guard over the drive chain.
Plug the motor into a UL approved, outdoor extension cord or outlet.
Turn motor on and remove hot coal covers to begin cooking.
How to Roast a Pig
This is a great instructional video from www.pigoutroasters.com their website is well worth a browse
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Safety
To prevent serious injury, chain driven rotisseries will be guarded and must be in place on all Rotisserie units. Do NOT operate these units without the safety guard in place!
Electric motor must be plugged into a ground fault protected outlet and if and extension cord is necessary, it must be a 3-prong, grounded UL approved for outdoor use extension cord.
Rotisseries generate extreme heat and are mechanical devices. Keep children away at all times.
Electric motor must be plugged into a ground fault protected outlet and if and extension cord is necessary, it must be a 3-prong, grounded UL approved for outdoor use extension cord.
Rotisseries generate extreme heat and are mechanical devices. Keep children away at all times.
Cooking
Do not exceed 225º F cooking temperature for the first two hours of cooking. Allow 1 hour of cooking time per 10 pounds of pork. An internal temperature of 170º must be reached. Have additional coals started outside the grill, ready to be added as needed, to maintain the proper temperature.
As the pig roasts, it will shrink, so have tools handy to tighten the wires or chicken wire. It is a good idea to watch for flame ups within the first two hours of cooking
As the pig nears doneness, place a meat thermometer, or two of them to be certain, in the center of the "Ham" of the pig, making sure not to rest the thermometer against any bone or spit rod. When the thermometer registers 165º 170º, your pig is ready to transfer to the carving area. Let the pig rest for 20 minutes before carving. This allows the meat to relax and allows juices and flavor to develop!
As the pig roasts, it will shrink, so have tools handy to tighten the wires or chicken wire. It is a good idea to watch for flame ups within the first two hours of cooking
As the pig nears doneness, place a meat thermometer, or two of them to be certain, in the center of the "Ham" of the pig, making sure not to rest the thermometer against any bone or spit rod. When the thermometer registers 165º 170º, your pig is ready to transfer to the carving area. Let the pig rest for 20 minutes before carving. This allows the meat to relax and allows juices and flavor to develop!
Lets Party!
You need to have a large clean surface available for carving such as an old card table or a heavy board, well covered with heavy aluminum foil. If cooked correctly. The meat should literally fall off the bones, relieving you of a lot of carving.
Slice and chop the meat and serve with barbecue or apple sauce, sandwich buns, coleslaw and your favorite side dishes. Enjoy!
Slice and chop the meat and serve with barbecue or apple sauce, sandwich buns, coleslaw and your favorite side dishes. Enjoy!
Reader Feedback
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cffutah
Jan 16, 2012 @ 4:53 pm | delete
- I've got a thick skin and can eat port right off the pig when grilling this way.
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agent009
Nov 27, 2011 @ 11:19 am | delete
- I'd love a nice chicken rotisserie roaster too.
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KellydeBorda
May 13, 2011 @ 11:26 am | delete
- Great information on something many people probably would never consider doing for themselves! Blessed by the Barbecue Angel.
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