Serving a whole roasted pig or “pig roast” can be an impressive and festive centerpiece for any large gathering or special event. With some advance planning and preparation, you can serve a delicious and memorable pig roast for your guests. Here is a step-by-step guide to successfully roasting, carving, and serving a whole pig.
Choosing and Preparing the Pig
When choosing a pig to roast, select one that is between 100-150 lbs dressed weight. This will provide plenty of meat for a large group. You’ll need to order the pig from a butcher or specialty meat market. Be sure to order it 2-4 weeks in advance.
Before roasting, the pig must be thoroughly cleaned and prepared. Ask the butcher to remove the innards, scrape any hair, and thoroughly wash the pig. You should also rinse out the cavity and pat the skin dry before seasoning.
Seasoning and Flavoring
For the best flavor, season the pig at least 24 hours before roasting. Make shallow slits across the skin and rub the seasoning all over the meat, inside and out. A basic seasoning includes:
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
You can also stuff the cavity with aromatics like onions, garlic, apples, lemons, or fresh herbs. Brushing the skin with oil or butter will help it crisp while roasting. Marinating the meat in mojo criollo, fruit juices, or other marinades is another option.
Roasting the Pig Outdoors
Roasting a whole pig is best done outdoors over an open fire or in a roasting pit. This allows you to roast the pig evenly on all sides while imparting delicious smoky flavor.
Building a Fire Pit
If you don’t already have a permanent fire pit, you can dig a large rectangular hole about 2 feet deep and line it with fire bricks or large stones. Build a pyre from hardwood logs in the center and surround it with coals to maintain an even, hot fire.
Setting Up the Pig
Place a sturdy metal pole or spit horizontally across the pit above the fire. Skewer the pig through the center along its length on the spit. Secure the front and hind legs to keep it centered. Wedge a potato or apple in its mouth to hold it open while cooking.
Maintaining the Fire
Plan to roast the pig over low indirect heat (about 250°F) for 6-8 hours, turning it regularly. Add more hot coals and wood chunks as needed to maintain the temperature. Baste the skin with oil or vinegar every hour as it roasts.
Doneness
Use a meat thermometer to check doneness, aiming for at least 165°F in the thickest part of the meat. When fully cooked, the meat should be very tender and pull easily from the bone.
Carving and Serving
Allow the pig to rest for 20-30 minutes before carving. Use a sharp knife or cleaver to slice along the spine and remove each side of ribs. Then slice the meat across the grain into portions.
Arrange the pork on a long table or buffet with the ribs, shoulders, loins, legs, and tenderloin. Provide carving knives, tongs, and gloves for guests to serve themselves. Accompaniments like BBQ sauce, chimichurri, chutneys, rolls, and side dishes should also be available.
Leftovers
Carve up any leftover meat and refrigerate within 2 hours. Use leftover pork for sandwiches, tacos, pizza, soups, etc. Within 4 days. The bones can be used to make broth.
Key Tips for Pig Roast Success
- Allow 1⁄2 pound of meat per person when estimating quantity.
- Use hardwood like hickory, oak, or maple for best smoke flavor.
- Maintain even heat and turn regularly while cooking.
- Let rest before carving so juices re-absorb into meat.
- Keep meat chilled at 40°F or below until ready to serve.
Roasting a whole pig is an ambitious undertaking, but very impressive when pulled off successfully. With attention to detail in preparation, seasoning, and cooking, you can serve a show-stopping pig roast for any special occasion. The incredible aromas and flavors will have your guests talking about it long after the event.
Serving Suggestions
Here are some suggested side dishes and drinks that pair well with roasted pig:
Side Dishes
| Dish | Ingredients/Recipe |
|---|---|
| Coleslaw | Shredded cabbage, carrots, mayonnaise dressing |
| Potato salad | Boiled potatoes, hard boiled eggs, onion, parsley, mayonnaise |
| Baked beans | Navy beans, bacon, onions, barbecue sauce |
| Macaroni and cheese | Elbow macaroni, cheddar cheese, cream or evaporated milk, butter |
| Collard greens | Collard greens, smoked turkey, onions, stock |
| Cornbread | Cornmeal, flour, buttermilk, eggs, baking powder |
Drinks
- Iced tea, lemonade, water
- Beer like lagers, amber ales, IPAs
- Wine such as Sauvignon Blanc, Rosé, Beaujolais
- Southern cocktails like mint juleps, Palomas, mojitos
Conclusion
Roasting a whole pig is a time-consuming but rewarding way to feed a crowd. With adequate preparation and care while cooking over an outdoor pit, you can achieve tender, flavorful pork full of smoky goodness. Serving the pig with classic Southern sides and beverages makes for an incredible and unforgettable feast. With this complete guide, you’ll have all the information needed to successfully serve an impressive pig roast.