DIY Hog Roast Recipe
Hog roasting has been around for generations, and very little of it has changed from the days of cavemen. Sure, the equipment is much nicer, but the pigs still take the same amount of time to cook. The flavours are still the same. The sense of community around the pit is timeless.
Whether you’re looking to spit a suckling or feed the entire neighbourhood with a hefty swine, here’s what you need to know about roasting a hog.
Choosing Your Hog
How many people are coming to your backyard bash? Generally speaking, each pound of pig will feed one person, so 100 guests would necessitate a 100lb hog. Keep in mind that the meat is never served alone, so they’ll be adding slaw, chips and beans to their plates in addition to the pork itself.
You should also look at the amount of fat on the carcass. Too little and your roasted pig will be dry and stringy; too much and it will be greasy and unappetizing.
Buying the Right Equipment
There are a myriad of ways to roast a hog and different equipment for each. For example, if you want the fastest cooking time possible, you’ll need to spit your pig. If you want juicy, succulent meat all the way through, look into a concrete block pit or professional roaster.If your not looking to make a habit of roasting pigs and other food then a hog roast hire option might be worthwhile for you, you can get hog roast hire in Warwickshire and many areas of the UK.
Mixing Your Rub
A “rub” is a collection of herbs, spices and seasoning’s rubbed onto the skin of the hog for flavoring. No one wants to eat a bland slab of meat, so the rub is one of the most important parts of preparing your pig.
Here are a few common ingredients for rubs:
– Onion salt
– Garlic salt
– Black pepper
For spicier, Cajun-style hogs, experiment with chili pepper or cayenne pepper. For a sweet taste, put a little sugar in the mix.
Preparing Your Hog
If you’re spitting your hog, there won’t be a lot of prep involved; you can just haul the animal on the spit and start turning. On the other hand, if you’re working with a concrete pit or roaster, you’ll want to butterfly the ribs before roasting so the hog will lay flat and cook evenly.
Your job isn’t over just because the hog is on the grate. In fact, this is where your duty really begins; roasted hogs need to be monitored on a near-constant basis to prevent burning, charring or over-smoking. The larger animals can take up to 20 hours to cook, too, meaning you and your friends will need to take shifts. But that’s the spirit of a hog roast!