How to Cook a Whole Pig
In planning to cook a pig, you will need to decide how large a pig you need to buy. A good rule of thumb is to allow 2 pounds per person. This will yield approximately 1 pound of succulent, juicy meat per person. Actual edible meat will yield about 40 to 50% of the delivered weight. The leftovers freeze very well. Read on and you’ll know further about how to cook a whole pig!
You will need to find a grocery store or meat market that can provide a whole pig. Most suppliers will be able to provide you a pig in a couple of days. It’s always best to line up your source several days ahead. Be certain you inform your supplier that you do not want it frozen. Also inform your supplier that you want the head, tail, and feet removed. That’s only because some people are squeamish about the head.
While most suppliers will know what you are doing with a whole pig, it would be wise to ask your butcher to separate the shin and hip socket and split the spine and remove the spinal cord so you can lay the pig out flat.
Steps on Cooking Your Whole Hog
100 to 120 pound 8 to 10 hours
120 -130 pound 9 to 11 hours
Final Touches When Your Whole Pig is Cooked
For much more effectiveness and excellent cooking, pick the only best – La Caja China Roasting Box! This will Barbeque your whole pig for a quicker time not like any other traditional kinds of roasting. This is indeed the ideal grill for barbequing. To get detailed guidelines, you can download the eBook for free. Now that is just how to cook a whole pig!
|1. Place the pig between the two racks. Make sure you do not cut or poke holes on the skin side.||2. Use the 4 S-Hooks to hold the pig between the two racks, make sure the racks handle are facing away from the pig.|
|3. Place the Drip Pan inside the box.||4. Place the pig inside the box, ribs up.|
|5. Place Ash Pan, to cover the box.||6. Place Charcoal Grid on top of the Ash Pan.|
|7. Add first batch of Charcoal on top of the Charcoal Grid. You can use self igniting charcoal on the first batch only||7a. If using this type of charcoal, spread the charcoal then lit. This way you will have a more even heat inside the box.|
|8. Light the charcoal.||9. Once lit spread the charcoal evenly over the Charcoal Grid, the cooking time starts right now, add more charcoal after the hour, you will add 3 more batches of charcoal in the following manner. 1 Hour, 1 Hour, 30 Minutes.|
|10. After the 3rd Hour, remove the ashes by lifting and shaking the charcoal grid.||11. Place the Charcoal Grid on top of the long Handles.|
|12. Now flip the pig over, to crispy the skin of the pig. This is easily done using our Patented Rack System, just grab the end of the Rack lift and slide as you pull upward.||13. Using the other hand grab the top end of the other rack and slide it down.|
|13b. Using the other hand grab the top end of the other rack and slide it down.||14. Score the skin using a knife, this helps to remove the fat and crispy the skin.|
|15. Cover the roasting box again with the Ash Pan and Charcoal Grid, do not add any more charcoal at this time.||16. After 30 minutes, take a peak by lift the Charcoal Pan by one end only. You will continue doing this every 10 minutes until the skin is crispy to your liking.|