How to cook a whole pig
The first point to consider is the pig itself. The ideal porker is one which has been state inspected with a dressed (gutted, without head and feet) weight of 100-120 lbs. It should be butterflied (split down the belly) so that the pig will lay flat on the grill. Be sure not to cut the pig in two or puncture the skin of the back when butterflying the pig. Trim away any excess fat that lines the inside cavity near the ribs, then liberally salt the inside of the pig.
The second point to consider is what type of pit to use in barbecuing your pig. An easy and inexpensive pit to build is one made from cinder blocks. The pit should be built so that the inside dimensions are approximately 6 feet long, 4 feet wide and 3 feet deep. Fabricate two cooking racks out of metal that will be strong enough to support the pig's weight while cooking and when turning. The cover for the pit can be a large piece of heavy duty cardboard which can be found at furniture stores that sell bedding. You will also need enough sand to provide for a 2 inch layer on the ground inside the pit. This sand will help to absorb the liquid grease that is produced from a cooking pig and will also help to retain the heat from your coals.
The third area to cover is the actual cooking process. You will need about 1/3 of a cord of seasoned hardwood such as pecan, hickory or oak which will produce the coals needed for cooking. Position your fire fairly close to your pit so that it will be convenient to
transfer coals from the fire and into the pit. Light your fire 1 hour before the desired start time so that you will have a good surplus of coals to preheat the pit and begin the cooking process. Place the pig on the grill rib side down. Arrange the coals around the outside perimeter of the two shoulders and hams. You can spread a small amount of charcoal directly under the pig's midsection during the first two hours of the cooking process but after that keep the coals around the perimeters of the hams and shoulders. Once the pigs really start to "cook" they will render or drip grease and, as any good cook knows, liquid grease and live charcoal spell fire. You should plan on stoking the pit about every 45 minutes. It is important to keep a steady temperature of 250-300 degrees F. in the pit at all times. It is a good idea to have a basic oven thermometer on hand to let you know your cooking temperature as well as a meat thermometer to gauge your cooking progress. Be sure to visually monitor your cooking progress every once in a while by looking at the underside of the pig, making sure you're not burning or cooking it too fast.
After about 10-12 hours your pig should be ready to turn. Place your second cooking rack on top of the pig (sandwiching pig between both racks) and with a co-cook carefully flip pig over. Once turned, the pig needs constant attention because this is when the "back fat" of a pig will begin to liquefy and accumulate in the middle rib area. In order to ladle out this grease, you can separate the ribs about midway in the rack which gives you the space needed to get a ladle or spoon in the "puddles" of grease. It is important to render out as
much of this grease as possible which will help to produce a lean product.
During the last 3-4 hours, baste the pig with a barbecue sauce, preferably a thin vinegar base sauce. A thin sauce will not "burn" on the meat as easily as a tomato or mustard base sauce. When most of the back fat has been rendered out of the pig which takes 4-6 hours,
the pig should be fully cooked. Pork is considered cooked when the internal temperature of the meat at its thickest point (i.e.: hams) is 170 degrees F. I recommend you barbecue your pig until the internal temperature reaches 190-200 degrees F. It is at this temperature that you are able, with your co-cooks and friends, to pick the pig. The meat will fall off the bone with very little effort allowing you to "pull" the pork.
I prefer the process of "pulling" the meat rather than slicing or chopping the product because it allows you the ability to pick out and discard the undesirable parts of pork (i.e.: the fat, skin and gristle). A dressed pig with a raw weight of 100 lbs. when barbecued
and pulled properly should yield approximately 25 lbs. (100-4 oz. servings) of great barbecue.
The first point to consider is the pig itself. The ideal porker is one which has been state inspected with a dressed (gutted, without head and feet) weight of 100-120 lbs. It should be butterflied (split down the belly) so that the pig will lay flat on the grill. Be sure not to cut the pig in two or puncture the skin of the back when butterflying the pig. Trim away any excess fat that lines the inside cavity near the ribs, then liberally salt the inside of the pig.
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The second point to consider is what type of pit to use in barbecuing your pig. An easy and inexpensive pit to build is one made from cinder blocks. The pit should be built so that the inside dimensions are approximately 6 feet long, 4 feet wide and 3 feet deep. Fabricate two cooking racks out of metal that will be strong enough to support the pig's weight while cooking and when turning. The cover for the pit can be a large piece of heavy duty cardboard which can be found at furniture stores that sell bedding. You will also need enough sand to provide for a 2 inch layer on the ground inside the pit. This sand will help to absorb the liquid grease that is produced from a cooking pig and will also help to retain the heat from your coals.
The third area to cover is the actual cooking process. You will need about 1/3 of a cord of seasoned hardwood such as pecan, hickory or oak which will produce the coals needed for cooking. Position your fire fairly close to your pit so that it will be convenient to
transfer coals from the fire and into the pit. Light your fire 1 hour before the desired start time so that you will have a good surplus of coals to preheat the pit and begin the cooking process. Place the pig on the grill rib side down. Arrange the coals around the outside perimeter of the two shoulders and hams. You can spread a small amount of charcoal directly under the pig's midsection during the first two hours of the cooking process but after that keep the coals around the perimeters of the hams and shoulders. Once the pigs really start to "cook" they will render or drip grease and, as any good cook knows, liquid grease and live charcoal spell fire. You should plan on stoking the pit about every 45 minutes. It is important to keep a steady temperature of 250-300 degrees F. in the pit at all times. It is a good idea to have a basic oven thermometer on hand to let you know your cooking temperature as well as a meat thermometer to gauge your cooking progress. Be sure to visually monitor your cooking progress every once in a while by looking at the underside of the pig, making sure you're not burning or cooking it too fast.
After about 10-12 hours your pig should be ready to turn. Place your second cooking rack on top of the pig (sandwiching pig between both racks) and with a co-cook carefully flip pig over. Once turned, the pig needs constant attention because this is when the "back fat" of a pig will begin to liquefy and accumulate in the middle rib area. In order to ladle out this grease, you can separate the ribs about midway in the rack which gives you the space needed to get a ladle or spoon in the "puddles" of grease. It is important to render out as
much of this grease as possible which will help to produce a lean product.
During the last 3-4 hours, baste the pig with a barbecue sauce, preferably a thin vinegar base sauce. A thin sauce will not "burn" on the meat as easily as a tomato or mustard base sauce. When most of the back fat has been rendered out of the pig which takes 4-6 hours,
the pig should be fully cooked. Pork is considered cooked when the internal temperature of the meat at its thickest point (i.e.: hams) is 170 degrees F. I recommend you barbecue your pig until the internal temperature reaches 190-200 degrees F. It is at this temperature that you are able, with your co-cooks and friends, to pick the pig. The meat will fall off the bone with very little effort allowing you to "pull" the pork.
I prefer the process of "pulling" the meat rather than slicing or chopping the product because it allows you the ability to pick out and discard the undesirable parts of pork (i.e.: the fat, skin and gristle). A dressed pig with a raw weight of 100 lbs. when barbecued
and pulled properly should yield approximately 25 lbs. (100-4 oz. servings) of great barbecue.
on October 28, 2005, 7:30 am
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