How to cook the most succulent pork on a spit roast grill
April 26, 2017
Roasting a whole pig may seem daunting but is in fact much easier than you may think and results in the tastiest and most tender pork you can get your hands on.
Roasting whole animals has a fantastic celebratory appeal that will provide the perfect centrepiece for your next outdoor soiree. Pick up our incredible and easy-to-use hog roast spit for sale and read the guide below, your friends and family will be talking about your spit roasted pig for years to come!
Shopping for the correct pig
How the pig has been raised is the most important factor to the tastiness of the final product, a happy and healthy pig unsurprisingly will make for the most delicious spit roasted pork.
If you live in the countryside go to farms directly, not only will you be able to see the living conditions of the pigs but you will also be able to get the best possible price by going directly to the source.
If you don’t have access to farms, head to your butcher and spend as much money as you can afford on the best quality meat they have.
Remember that a freshly slaughtered pig must hang for a good 5-7 days to allow the meat to relax after rigor mortis, so get your order in at least a week in advance.
When purchasing a whole pig, a good rule of thumb is to have roughly 450-500g of dead weight per person, which will then cook down to roughly 200g per person.
Charcoal briquettes. This is a better option than hardwood coal as it burns slower and lower, resulting in a more tender pig at the end of the cooking time. Have a quarter of a kilo of coals per half kilo of pig and have an extra 12-15 kilos spare as there’s nothing worse than having to nip out midway through the hog roast!
A chimney starter, as this is the most efficient way to light coals.
A long set of tongs for arranging the coals beneath the pig as you cook.
High-quality sea salt is the only seasoning you will need during the cooking. The pig should have plenty of flavour on its own. Rub the salt generously on the pig inside and out. If you want extra flavours, you can have some sauces set aside for your guests to add as they wish.
Beer, wine friends and family. The pig will take about an hour and 15 minutes per 5 kilos. It's a long yet rewarding day of cooking so make sure the company is as good as the meat.
The cooking process
Pigs are heavy, and one of the most common snags people encounter is that they slip and move around as the spit turns, this makes securing the pig to the spit one of the most important factors.
Watch the video below to see how to correctly truss your pig to the spit.
Once that’s done you’re onto the easiest part of the whole process, the cooking!
Once the coals are under the pig and it’s turning nice and slow, it’s time to crack open a cold one and relax, checking the pig every half hour to check the coals are still at the perfect temperature, and the pig is cooking correctly.
If within the first hour your pig starts to crisp up and start to burn then you’re going too fast, raise the pig a few inches or remove some of the coals to the side to lower the heat.
The last half an hour is what we like to refer to as the magic crackling time, pile the coals and get the heat as high as possible turning the spit, so every bit of skin is exposed to the
Once you’ve roasted your first whole pig, you’ll be left scratching your head wondering why you didn’t do it sooner!
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