how to do a 'do it yourself' pig roast?

Question

Starting with killing the pig... all the details would be great. we are planning a hawaiin luau, and thought a pig roast would be great. I'm trying to get out of spending a lot of money... can you cook one over an open fire... I had the idea to do it... I just don't know how. PLEASE HELP!

Answer 1

PIG ROAST ON A SPIT

Whole suckling pig (60 lb. average)
1 lb. black pepper
25 to 30 garlic cloves
Garlic powder
Rosemary
Salt
10 pounds onions
5 lbs. stuffing
3 to 4 c. shortening
4 ft. chicken wire
Meat thermometer
Needle and string
Chopped apples and walnuts (optional)

Clean pig and dry. Cut slits in skin and insert garlic cloves. Coat with shortening. Prepare stuffing and combine with cut up onions. Add apples and walnuts to stuffing, if desired. Pack cavity with stuffing and stitch closed. Wrap pig in chicken wire lengthwise. Coat with garlic powder, rosemary, and salt, and pepper. Insert spit and cook 3 to 5 feet above a bed of coals 6 to 7 hours, turning frequently. Add seasoning often. Meat is done when skin shows deep splits and internal temperature is 160 to 170 degrees. Unwrap wire (which will bring most fat and skin with it) and serve.
Optional: Pig may also be roasted in covered pit, turning every hour. Keep spit about 2 to 3 feet above coals.

General Description: Roast suckling pig has been a delicacy since ancient times. In many northern European countries, roast suckling pig is a traditional Christmas entrée. It is also a special occasion dish in the Philippines, a custom brought with the Spanish. In Cuba, suckling pig is traditionally served on New Year’s Day. Suckling pig is served for the Hawaiian lu’au, covered with banana leaves and cooked in a pit. Roast suckling pig is served whole at Chinese weddings as a symbol of the bride’s virginity, although the same pig is said to symbolize both virility and prosperity.

Characteristics: The meat is pale, tender, and rather gelatinous. The true delicacy is the crackling, crispy skin.

How to Choose: Suckling pigs are slaughtered at 2 to 4 weeks of age. The entire pig is sold whole and eviscerated. The smaller the pig, the more tender and delicate it is.

Amount to Buy: A suckling pig weighing 8 to 15 pounds serves six to twelve people, allowing 1 1/2 pounds per person. Larger baby pigs weighing up to 30 pounds may be purchased whole. Suckling and baby pig usually have to be specially ordered.

Storage: Suckling pig is quite perishable; store 1 to 2 days refrigerated.

Preparation:

Rub a paste of herbs, salt, and pepper into the cavity. Tie the cavity shut with butcher’s string, positioning the front and back legs against the body. Cover the tail and ears with aluminum foil.
Place the piglet in a large roasting pan and roast at 350°F for 15 minutes per pound, about 5 hours, basting with white wine and the pan juices and turning the pig every hour, or until it reaches 165°F at its thickest point.
Remove the pig from the oven, drape it with foil, and allow it to rest for about 30 minutes before slicing.

I would try searching the local butcher shops to see if they carry and sell suckling pigs if you don't have access to a pig.
I hope this was helpful...Good Luck!!! :)

Answer 2

I assume since you started with “Starting with killing the pig...” you are using a whole pig. For authentic Hawaiian Kalua pig cooked in an Imu, here is what you need:

1. A shovel and a place to dig a big hole.
2. A bunch of fire wood.
3. A bunch of lava rock.
4. A bunch of Ti leaves.
5. Some burlap, gunny sacks.
6. A gutted pig. I assume you will know how to do that.

I would suggest taking the shovel, two shovels and people would be better, the day before and digging a big hole.
The next morning around 8:00 AM full the hole with the rock and build a big fire, using the wood. Let it burn until the rocks are hot, a few hours and adding wood as needed.
Bring out the pig. Using tongs, unless your hands are impervious to pain, fill the body cavity of the pig with hot rocks.
Cover the remaining rocks in the pit with a thick layer of Ti leaves.
Place the pig in the pit. Cover with Ti leaves.
Cover the pig with wet burlap, gunny sacks.
Using the shovel, or two, bury the whole thing making sure there is no smoke or steam escaping.
Have a few Mai Tai’s, but not too many. You still have work to do.
In 5 to 6 hours, get those darn shovels out and start digging.
It will probably be hard to find a platter large enough to serve it on.
Carve up the pig and enjoy.

Answer 3

Diy Pig Roast

Answer 4

The hawaiian way is not expensive but a lot of work and have to have a large amount of ti leaves,they cook it underground,which entails digging a hole big enough,large lava rocks etc.Your idea of doing it above ground is a good one,look up cajun cooking websites,they cook the pig over open fire. The pig has to be gutted,the hair removed by scalding then scraping.Another suggestion but it may be more than you want to spend,is to go to chinatown if you have one ,and check with restaurants that specialize in roasted pork,they sell whole roasted pigs.Again check websites that deal with roast pork.

Answer 5

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Answer 6

If I remember you dig the pit a day or two before the roast.
But it will be cheaper to cater the event.
You've gota get fire wood , banana leaves, rocks, what ever??
Yes it can be done over a fire but you still need a lot of fire wood. It ain't cheep.
Check your Yellow Pages For Polynesian clubs and associations.

Answer 7

Here's an excellent resource... Let me know when you have it - I'll bring the beer! LOL... Enjoy!

http://cuban-christmas.com/pigroast.html

Answer 8

1

Answer 9

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Answer 10

like both, fruits: berries, oatmeal, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... My spouse and i guess the two are great.