Spit Roasted Pig - Q View

Discussion in 'Pork' started by bernardo, May 31, 2011.

  1. Roasted my first pig this weekend, with the help of my wife and friends. We rented a rig for it. It was 57 lbs and stuffed it with some sausage, onions, garlic, orange, lemon, and limes. Also had a cuban marinade. 

    Turned out well be could definitely have been better. The meat was really juicy and great flavor. The skin did not crisp as we hoped. Probably could have used more time over the lump. All in all it was a fun experience. 


    Last edited: May 31, 2011
    mixermanii likes this.
  2. Not sure why the pictures don't show up. Any one got an idea?
  3. Got it. 
  4. michael ark

    michael ark Master of the Pit

    I bet this piggy didn't go weee weeee all the way home.It looks verry good.This little piggy went to market.[​IMG][​IMG][​IMG]
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    it looks Wow .

  6. sqwib

    sqwib Smoking Guru OTBS Member

    Looks good from here!
  7. big twig

    big twig Smoking Fanatic

    Nice job, looks great!
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks good from here  [​IMG]

    Did you rub it down with EVOO before placing on the pit?
  9. It was basted with oil, beer, garlic and oregano. Added bitter orange after 2 or 3 hours of cooking.
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    I've never tried the beer or bitter orange.

    Usually just rub with oil and seasoning and it crisps up fine.

    Like you said, it may have needed more time on the pit.But if the meat was tender and juicy it may have needed a higher pit temp to crisp the skin in the amount

    of time it took to cook the meat thru.

    It looks great, and it's allways fun to do a whole hog.

    thanks for sharin  [​IMG]
  11. chef willie

    chef willie Master of the Pit OTBS Member

    good looking pig from here....looks like a fun time was had
  12. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    My question is how did the "insides" turn out, did the sausage turn out ok?  I would not have thought you could safely get the inside to temp in time.  I am looking forward to trying this out.
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    great looking pig.... I never did a pig on an open pit....just halved and laid skin side down in a pig cooker at 250- 275 degrees for 6 to 8 hrs depending on size. Its still not too late to crisp up that skin!!!!!!!!!! throw the skin back on the coals.......

    Great job...

  14. Awesome! Great Job.
  15. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks good! Wish there was something like that to rent here
  16. Sweet job on the pig...Looks great. Looks like a fantastic party from here. [​IMG]

  17. It didn't turn out as we hoped. Threw them on a grill after taking them out and the guy in charge got distracted with his plate of pig. Though he did try one that wasn't completely burnt, he said it tasted "off". I think stuffing with a butt or two would be better. I read that those would also help the whole pig cook evenly. 
  18. venture

    venture Smoking Guru OTBS Member

    The pig looks Ok.  The party looks great!  Where was my invitation?

    Good luck and good smoking.
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good, how long did it take to cook?
  20. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great!


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