looking for some advice for a pig roast I'll be doing for the July long weekend. I've done about 6 or7 smaller 50-75 lb pigs before over propane and charcoal spits with good results. I've volunteered to do a larger one(150lbs) for a summer event my freind is hosting. I've used the roaster he is renting(Propane tiger torch heat source,metal drum, stainless rotiserrie) with no problems, hickory/apple wood smoke pouches for good flavour.
My concern here is time, the butcher says 6-7 hours to finish the pig, but none of my smaller ones were done that quick. Even if it were "cooked" I don't know that it would be very tender heated that quickly. I am thinking more realistically of an overnight cook to finish around 5:30-6pm for dinner would give a much better end product.
pics of a previous roast using the same roaster
Edited by CDN offroader - 5/12/14 at 4:36pm