If digging a grave sized pit at 1 a.m. didn’t have my neighbors reaching for the phone to call DPD, surely carrying a body wrapped in a trash bag into the garage would. But seriously, defrosting a 40 lbs. pig ain’t no joke. Approach thawing out the swine the same way you would a frozen turkey, just on a larger scale.
After the piggy is thawed and pat dried, it’s BRINE TIME (why did I picture Deion Sanders popping out of the cooler saying that?). BTW have your butcher prep the swine for roasting, this saves you some headache.
I love coming up with flavor profiles when brining meat. Brining makes the meat more flavorful and succulent when ready to eat. For this little piggy I chose to brine it in apple cider, giving the pig an overall sweetness. Do not use apple juice because it has a lot of sugar added which would burn the meat/skin too quickly. For spices, I used dried cloves, fresh minced ginger, and cayenne pepper powder. Also I used loads of salt, black pepper, 5 peeled garlic cloves, two onions, and a cup of brown sugar.
Mix all wet/dry ingredients together in a cooler larger enough to handle the pig. Place the pig in the cooler and add enough water to cover it completely. This baby is now ready for a two day spa day. Load ice in the cooler to keep the meat at a safe temp and let the magic of brining do its thing.