About Pig Spit Roasts

Spit-roasting Pigs is an Art – Here’s How We Go About Creating a Masterpiece

A spit-roasted pig is a succulent and delicious feature of any outdoor celebration. Not only does it give your barbecue a dramatic visual focus, but the aroma of roasting pork will have your guests salivating.

But if not done correctly, all the preparation and expense can end in disappointment. We’ve put together some methods and tips you should follow to make your spit-roasted pig a huge success.

Plan for Enough Pork to Feed All Your Guests

Needless to say, you’ll require a pig, or two or three depending on the amount of guests you’ll be hosting. Young pigs are the best for roasting. They have a relatively low amount of fat, yet are extremely gelatinous. This makes for pork that almost melts as its’ being cooked.

You’ll need to plan on having about a half-kilo of pig per guest, to account for bones and shrinkage during cooking. Most young pigs weigh less than fifty kilos, so if you’re planning on having more than a hundred guests, plan on having multiple pigs.

You should order your pig up to two weeks before your event. Roasting pigs need to be prepared and hung for around six days to be ready for the roasting spit. Once you receive your pig the day before your event, store it in a plastic bag surrounded by an ice bath.

When you’re ready to spit roast your pig, the only other ingredient you’ll need is lots of kosher salt. Salt them liberally inside and out before mounting them on the spit.

Spit-roasting Your Pig Doesn’t Need to Be Difficult

If you don’t own a barbecue grill with a spit that’s large enough to handle a pig, not to worry, there are plenty of companies that will rent them for the occasion. Just look online or call up your local barbecue grill dealer, they should be able to recommend a company.

Just be sure that you rent a grill or multiple grills that are large enough to cook all the pigs at once. Roasting a pig will take about an hour and fifteen minutes per five kilos. You have to start them all early in the day.

Secure the pig to the spit by tying the spine tightly to the spit with wire. A lot of spits come with additional, perpendicular tines that you can attach the legs to further ensure that the pig turns along with the spit.

Monitoring the Spit-roasting

Be sure to have enough charcoal on hand to do the job. Plan on about a kilo of charcoal per kilo of pig, but keep about ten to twelve extra kilos on hand. Have something on hand with which you can re-arrange the coals during cooking.

If you notice the pig getting too dark early on, raise the spit to even out the cooking process. Low heat and slow cooking is the best way to go. During the last hour, you should lower the pig to the heat to create a crackling skin, as that’s one of the highlights of a properly spit-roasted pig.

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