Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Roast whole Pig. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Roast whole Pig Recipe. When picking a pig, make sure you communicate to your butcher that you want a whole pig for a pig roast. You will also need to tell them how big of a pig you want, and when you want to pick it up.
You can have Roast whole Pig using 16 ingredients and 26 steps. Here is how you cook it.
Ingredients of Roast whole Pig
You need of Brine.
You need 4 gallon of Cold Water.
Prepare 3 gallon of Apple Juice.
Prepare 6 lb of Brown Sugar.
Prepare 4 1/2 cup of Morton's Kosher Salt.
Make ready 48 clove of Garlic.
Take 48 of Whole Cloves.
It’s 18 of Whole Bay Leaves.
You need 12 oz of Ginger.
Make ready 9 of Oranges.
It’s 4 tbsp of Whole Peppercorn.
Take 1 large of Bag of Ice.
Take of Pig.
Prepare 45 lb of Dressed Pig.
It’s 1 of La Caja China.
Make ready 44 lb of Charcoal.
Quickly grilled pork leads to burnt skin and dried out meat.The meat is boiled in hot water to shrink the skin, and when it's dry, rubbed down evenly with salt.It dries out overnight, and then Tsoi uses a torch to burn the hairs off of the skin.Hog cooking is an ancient tribal ritual practiced around the world.
Roast whole Pig instructions
Two days prior to roasting the pig, make the brine. To start the brine, first dissolve the sugar and salt in a large stock pot with approximately half of the water (~2 gallons) over low heat..
Stir the pot frequently to prevent forming a lump of salt and sugar on the bottom of the pot..
While the pot simmers, peel the garlic and crush it. Also thinly slice the ginger.
Note: Save yourself a lot of time and effort by buying a bag of whole peeled garlic cloves from a Sam's Club or Costco..
Once the salt and sugar has completely dissolved, turn off the heat..
While the water is still hot add the garlic, ginger, whole cloves, bay leaves, and peppercorns..
Allow the mixture to cool to room temperature..
Using a hammer and a thick spine knife or sharp hatchet, split the backbone of the pig from inside the cavity..
Place the pig in a large watertight cooler..
Add the apple juice, the remaining water, ice, and the salt/sugar water mix to the cooler..
Cut the oranges into quarters. Squeeze the juice of these pieces into the cooler. Throw the orange peel into the cooler with the pig..
Ensure the pig is completely covered with brine. Check the pig daily to ensure there is still plenty of ice in the cooler and that the pig remains below 38 F..
After 48 hours of brining, empty the cooler of brine. Remove the pig and thoroughly rinse with cold water.
Note: Using a garden hose make this much easier..
Place the pig in the wire rack that comes with La Caja China..
Ensure the pig is dry as can be and place it in the Caja China belly side up..
Put the lid on the box. Add approximately 12 pounds of charcoal to the top of the box and light.
Note: Using match ready charcoal for the initial charcoal load is a great time saver. Making two mounds near the ends of the box makes it easier to light and gets the heat going near the thickest portions of the pig..
After the charcoal is completely lit, use a metal rake to spread the coals out evenly..
After 1 hour, add 8 more pounds of charcoal. Repeat this 2 times, once at the 2 hour mark and again at 3 hours of cooking time..
After 4 hours of cooking, remove the top grate and shake off the ash. Set it on the installed stand.
CAUTION: The coal pan and the pig are both very hot. Use a friend and thick BBQ gloves to do this..
Now remove the lid and dump the hot ashes into a metal bucket..
Put the lid back on and place the coal tray back in place on the lid. Now you can remove both and set them on the installed stand to give yourself access to the pig..
Flip the pig. Simple pick up one end of the pig and flip end over end..
Using a sharp knife score the skin with large X's between the grating wire..
Put the lid with charcoal pan back on and add 8 pounds of fresh charcoal to the hot charcoal..
After 30 minutes, check the pig. If the skin is crispy, remove from the box. Otherwise, replace the lid and cook for another 10 minutes and check again. Repeat this as many times as is necessary to get the desired crispness.
Note: If your pig is done, but you are not ready to serve, simply pick up the lid and rotated 45 to 90 degrees and set it back down on the box. You now have a large warming drawer..
Remove the pig from box. Remove the holding grate. Slice and serve. I like to separate the skin into separate pans and cut the meat into bite size chunks.
CAUTION: The pig meat will be very hot..
Serve with Hawaiian rolls, corn tortillas, or lettuce wraps. Add BBQ, hoisin, or tomatillo sauce and enjoy..
We also stock Meadow Creek pig roasters to make roasting a whole hog simple and easy!Roasting a whole pig is an all day event.A whole pig roast takes a long time, you cannot, and should not, rush it.
Practically every society has celebrations and ceremonies surrounding the sharing of whole a beast (see below).There's a lot of meat between rooter and tooter so that means you don't undertake the ritual unless the whole tribe is coming.Whole Pig Roast A whole pig roast is not for everyone.Slowly cooking a large whole hog on a rotisserie over a fire pit is a lot of work requiring time, money and planning.However, for those brave enough to tackle cooking a whole pig, this becomes an amazing summer celebration event which you will remember for years. "Having a pig roast" is a bit like "having a baby" - there's a lot besides the pig/baby to think about.
