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Anyone have experience roasting a Pig over a spit or in a pit?

A

Aquaman

Lifer
I'm just wondering what your experience is with spit/pit cooking?

I've done the turducken and now I want to have a big roast pig party 🙂

Cheers,
Aquaman
 
Originally posted by: Aquaman
I'm just wondering what your experience is with spit/pit cooking?

I've done the turducken and now I want to have a big roast pig party 🙂

Cheers,
Aquaman
Click to expand...
Why not wait until spring?
 
I am probably going to do it at the end of spring or early summer 🙂 I just need to start preparing 🙂

Cheers,
Aquaman
 
Small one......... 30-50 pounder 🙂

It's not like I will be doing this very often so I may as well go big 🙂

Cheers,
Aquaman
 
Originally posted by: raildogg
nasty. i can eat pork chops but looking at a whole pig????? and eat it too?????????? eww
Click to expand...

What......... you think pork chops come off a tree 😉

Be a man 🙂

Cheers,
Aquaman
 

after it has been cooking about 8 - 10 hours (time really depends on the size of the pig though), pick the meat off the shoulder blade while it is roasting on the spit....it will come right off and is some good eatin'...


 
My cousin did it for a side job for large parties and special occasions. He did pigs up to 200lbs. Buisness was beyond good and he had to turn alot of it away.
 
Done it many times...just choose a smaller pig, and a big stick...stick the pointed stick in the pigs mouth til it comes out his anus. gut the pig. Start a nice fire, when the fire burns down to coals, setup some kind of device to suspend the pig about 2 feet from the coals and turn the pig on your spit until it's done...

the first time we did (in Makakilo, near Makakilo Gardens II, for those in HAwaii who would know) this family friend of ours (big Tongan guy) brought the pig over to our house live, then he spitted the pig ALIVE!!!! As an eight year old it was cool....
 
my buddy and I do a pig for the superbowl every year.
it is great!
remember to have patience and alot of soaked wood for smoke.

happy roasting🙂
 
Originally posted by: Kanalua
Done it many times...just choose a smaller pig, and a big stick...stick the pointed stick in the pigs mouth til it comes out his anus. gut the pig. Start a nice fire, when the fire burns down to coals, setup some kind of device to suspend the pig about 2 feet from the coals and turn the pig on your spit until it's done...

the first time we did (in Makakilo, near Makakilo Gardens II, for those in HAwaii who would know) this family friend of ours (big Tongan guy) brought the pig over to our house live, then he spitted the pig ALIVE!!!! As an eight year old it was cool....
Click to expand...

I'm no PETA person- far from it, but that's just wrong.
 
Originally posted by: PhasmatisNox
Originally posted by: Kanalua
Done it many times...just choose a smaller pig, and a big stick...stick the pointed stick in the pigs mouth til it comes out his anus. gut the pig. Start a nice fire, when the fire burns down to coals, setup some kind of device to suspend the pig about 2 feet from the coals and turn the pig on your spit until it's done...

the first time we did (in Makakilo, near Makakilo Gardens II, for those in HAwaii who would know) this family friend of ours (big Tongan guy) brought the pig over to our house live, then he spitted the pig ALIVE!!!! As an eight year old it was cool....
Click to expand...

I'm no PETA person- far from it, but that's just wrong.
Click to expand...

yeah it is pretty damn creepy

I've never seen one cooked in a pit, here in my area a pig cooker isn't rare. It's usually a large (and I mean LARGE) drum, with a grate and a burner running down the length in the bottom. My dad has one and roasts a pig (80-100lbs usually) 2 or 3 times a year; absolutely delicious.
 
we did that, buried it in a pit with wood( maple) and let it sit for a LONG time...its the embers that cook the pig so you need alot of wood....I dont recall how long it cooked for though
 
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