Done Right: Pig Roast

Pig Roast - The Glut Life

Aw shit, the day is finally here! Maybe I shouldn’t have gone out the night before, now I’m definitely going to pay for it today. Time to start up the single brew Keurig, head outside and light this bitch up! I absolutely under estimated the time it would take to actually prep the fire for the roasting pit. The wood was taking forever to burn down and give me a foot layer of coal/ash before it was ready for cooking. After two hours and no eyebrows later, the pit was finally ready for the pig.

Pig Roast skewering the pig

I drained the brine from the cooler and kept all the veggies. Pat dried the pig and stuffed all the veggies into it. For some reason, skewering the pig was the grotesque part of this whole ordeal for me. Something about feeling/hearing the metal skewer piercing through the pig’s ass through its torso, through neck bone, then out its mouth just didn’t sit well with me. But I thought, better him than me.

Pig roast with banana leaves

Finally the pig is ready for the pit! The pit is temping at 300 degree, which is perfect roasting temp. When laying the pig down, I put it on its back so that while roasting all the fat can render off. Watch out for flare ups from fat dripping onto the coal, this can burn the pig. I placed an aluminum roasting pan under the gate to catch the drippings and avoid unwanted flames. The good thing about doing this is now I have a baste to slather on the pig to get the skin crispy and golden brown. I tucked the piggy in under a bed of banana leaves to create an oven effect.

Removing pig from pit

After 6 hours of roasting, some basting and turning, the roasted pig is now ready to be revealed. A couple days of prepping a pit and brining a pig is about to payoff BIG. One thing to note is that the banana leaves suck. Even though I soaked them in water, they still did not hold up to the heat and dried out. I had to tent the pit with aluminum foil to keep the heat in the pit. But it all worked out. After letting the pig cool down and rest for 30 minutes, it was time to cut into it. The pig came out beautifully! The skin was crisp, smokey with hints of cider and clove. The meat was succulent, sweetness of the apple, ginger, and cayenne linger throughout, and garlic and onion were more pronounced towards the middle. It was not too greasy or dried, it was juuuust right!

carving pig roast

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