Pig rotisseries are a growing item today, as many people enjoy this method of cooking pork. It produces a tender and succulent meat and is a fun way to have an entree for a party or gathering. Butchers recommend having 1 1/2 pounds of meat for each person. Although this may seem like a lot, there are cooking losses, and it usually works out about right.
There are several purchasing options for pig rotisseries, and many people want to make their own. For safe cooking, it is recommended that you buy or rent a rotisserie, especially for pork meat. Usually the pig is mounted on the spit and suspended over a bed of coals. Start with about 30 pounds of charcoal and make sure to add 10 pounds of charcoal each hour. Experts recommend using natural lump charcoal as this produces the most even source of heat. Depending on size of the pig, cooking times will vary. Usually a larger pig will take 6-7 hours to roast. So make sure to start off early enough.
A dressed pig should be purchased from a state inspected establishment. Usually it's a good idea to give at least a week's notice to a grocer or meat packer to make sure that the pig will be in stock. Ask the butcher to have the pig ready to roast when picked up. There are several tools, which are handy to have when preparing and cooking the pig. Have a meat thermometer handy and always make sure that the meat has reached 170 before serving. A container of water should be next to the rotisserie to extinguish flames. Have a table ready for carving as well as a chopping block and a knife. Handling the pig is a two person job. So have thick rubber gloves and aprons to remove the cooked pig. A butcher may recommend other additional tools.
Prepare the pig for the rotisserie by washing it and placing a block of wood between its jaws. Run the spit through the pig, making sure to use skewers to secure it. After the spit has been attached to the support bars, the pigs feet should to tied to the bar so that it will not move during the cooking process. It's also a good idea to cover the tail and ears to prevent burning. Before starting the cooking process, suspend a drip pan directly underneath the pig to catch any drippings. The rotisserie is usually powered by electricity and after turned on, will turn the pig at a steady, constant rate.
There are several pig rotisseries available. The M-250 series is easy to use and reliable for cooking pigs. They are open, with the charcoal at the bottom and a consistently turning spit. The other pig rotisserie options are
oven like, with covered sides. These reduce the cooking times and fuel costs for quicker preparation. Both options will result in a delicious pork product enjoyed by all the guests. Many home improvement stores will rent pig rotisseries for parties and other gatherings.
