The preparation of a whole roast pig is not only a way to cook a dish, but it is also a traditional social event in many cultures, a way to get together with friends and neighbors, eat and have fun. Since it takes a long time for a typical slow cooking, the occasion offers the opportunity for all participants to get together and enjoy a whole day of celebration. However, this is not an easy job; meticulous preparation, patience and attention are required. It is important to proceed in the right way, to make sure that each stage of cooking is handled correctly and that the meat that will be served to guests is safe to consume.
Steps
Part 1 of 3: Building the Outer Hearth
Step 1. Prepare a base for the coals
Find an isolated space where you can roll out a coal "bed" to turn it into a hearth. A flat outdoor surface is perfect for this purpose. For best results, you can dig a shallow ditch and fill or surround it with evenly sized stones, leaving space in the center for the wood to burn to produce the embers. You can also decide to cover a flat area of land with stones to burn wood on.
- If you don't have a lot of space or don't want to start a fire directly on the lawn, you can use a barbecue with a lid to create the embers.
- Arranging the hearth directly on the ground could damage the vegetation that is growing under the stones you have laid out for the fire.
Step 2. Install supports for both ends of the skewer
Whether you're assembling a commercial rotisserie or building an artisanal one, you need to find a way to keep the pork suspended above the heat source when it's time to cook it. Place these structures on both sides of the hearth relative to its length. Some people have been able to simply use "Y"-tipped sticks to graft the skewer onto. Others, on the other hand, prefer to build more elaborate solutions with loose timber or appropriately spaced concrete blocks. As long as the structure is able to support the weight of the pork and the skewer, choose the one you prefer.
- If you opt for wooden posts, stick them partially into the ground to anchor them securely.
- Regardless of what you decide to use as supports, remember that they should be high enough to hold the skewer 30-60cm above the embers.
Step 3. Light the fire you will need for cooking
Generally, this type of slow cooking is done with embers of wood. Gather all the wood you need to light the fire; most people prefer to use a simple type that burns without releasing residue, such as the solid one, or some varieties that give aroma to the meat thanks to the smoke emitted, for example apple wood. Arrange the wood on the hearthstones in very tight groups, give the fire and wait for the flames to go out leaving only the glowing embers. The latter release a very intense and constant heat for a long time, which allows the pork to be roasted to perfection.
- You will need five or more bundles of wood to completely cover the base of the bonfire.
- You can supplement the wood embers with commercial charcoal if you wish; in this way, the combustion lasts longer and the heat is more uniform. However, charcoal does not burn as "cleanly" as wood and could alter the flavor of the meat.
- Roasting a whole pig is an event that takes up the whole day; cooking an average sized specimen (34-45 kg) can take 12 hours.
Step 4. Bring the embers to the correct temperature
Most experts on this dish recommend a value of 120 ° C for perfect slow cooking. The hearth must be kept hot enough to allow the heat to penetrate the meat, but the temperature must not be excessive, otherwise the cooking is too fast or uneven. The hot coals must be raked and repositioned as the pork cooks, in order to maintain a uniform temperature; more wood may be needed in case the heat begins to lose strength.
- Check the temperature of the hearth by holding a cooking thermometer suspended where the pig will be.
- The cooking temperatures do not have to be exact, so the speed and uniformity with which the meat cooks depends largely on its thickness, the size of the pork and the position in which it is placed. The value of 105-120 ° C represents a rough indication; however, lower temperatures take longer.
Part 2 of 3: Prepare the Pork
Step 1. Get a gutted pig
Buy it from a butcher's shop or from a breeder. If possible, ask the butcher to "clean" it to remove problematic internal organs and tissues before taking it home. The animal's abdominal and thoracic cavities should be completely empty to allow for heat conduction or to allow you to stuff it however you like. You could save some money by gutting it yourself, but be aware that it represents a hefty workload.
- These animals can reach different weights and sizes. Obviously, the bigger yours, the longer the cooking time. If you don't have all day to slow roast meat or don't have to cook for a lot of people, consider buying a suckling pig.
- Ask the butcher for some solutions for transporting the pig; could provide you with a large zip-lock bag, which retains liquids while protecting the interior of the car and preventing meat from being exposed to the open air.
- If you bought a frozen whole animal, you need to defrost it before cooking it. To do this, you need to immerse it in a slightly ice-cold water bath and wait for it to gradually warm up as the ice melts. It will also take several days if the pig is large.
Step 2. Clean the animal and scrub it with salt
Pork carcasses are often covered in dirt, feces, and bacteria, so you need to wash the one you bought before cooking it. Rub the ends of the pork and any incisions or openings made by the butcher with a cloth dipped in cold water. If you are working outdoors, spray the animal with the garden hose to speed up the time; then sprinkle it with all the coarse salt you want and massage it into the skin. Repeat the procedure for the inside of the cavity.
- The animal must be washed thoroughly, even if it has already been cleaned by the butcher where you bought it.
- Not only does the salt flavor meat, it also has antimicrobial properties that kill germs still present on the carcass.
Step 3. Add other spices, brines or marinades
At this stage you can flavor the meat even more according to your tastes. You can rub dry spices, such as black pepper, cayenne, turmeric, paprika, or flavored salt into your skin, or you can inject a strong marinade or brine using a special syringe. This way, you add more flavor to the meat as it cooks. Don't forget to flavor the cavity of the carcass as well, if you can access it with your hands.
- Try to massage the pork with a special mix of powdered spices before cooking.
- By injecting marinades and brines into meats, you increase the humidity, preventing them from burning during cooking and making them particularly tasty.
Step 4. Secure the pig on the spit
To successfully roast a pig over coals, you need to attach it to a skewer - a long straight pole running through a piece of meat that needs to be cooked whole. The skewers are large, expensive and somewhat bulky and are certainly not commonly found in the home; however, they can sometimes be hired from large barbecue supply centers. You can also buy a sturdy metal rotisserie or, if you feel in the mood for crafts, you can make a skewer by skinning and carving a piece of wood. Carefully insert the skewer into the pig's anus or rear opening and pull it out of its mouth. Two or three men may be needed for this job.
- The spit must be long enough to rest on the two supports at the ends of the hearth and strong enough to support a pig weighing over 45 kg.
- Tie the legs and the middle part of the pig to the spit using wire or string; in this way, you avoid it dangling or falling on the embers.
Part 3 of 3: Roasting the Pork
Step 1. Lift the pig skewered on the skewer by placing it on both supports on the sides of the hearth
When the carcass is firmly attached to the skewer, lift it and place it over the embers; it should be in the center of the hearth and suspended about 30-60 cm from the heat source; if it were closer, the skin could burn. Make sure that the pig does not slip and that it does not move once it is hoisted onto the structure.
Get someone to help you put the pig over the coals because it's heavy
Step 2. Let the meat cook for several hours on both sides
Keep the animal at a moderate distance from the embers. As a guideline, remember that pork should cook for one hour for every 5 kg of weight; this means that an average sized animal of 35-45 kg should remain on the coals for 4-6 hours per side. In the meantime, sit back and enjoy a cool drink! Halfway through cooking, turn the pork to cook the opposite side. Remember to keep the hearth hot by adding more wood, raking the coals and repositioning them in case one part of the animal cooks faster than another.
- Experts recommend a slow, low-temperature process for roasting a whole pig. It is a job that requires a lot of time and constant attention, but which represents the main event of a day dedicated to cooking and socializing.
- Brush the meat with a layer of barbecue sauce or use a pipette to soak the pork with a flavorful marinade as it cooks. This step allows you to enhance the aromas, making the skin juicy and crunchy.
Step 3. Measure the temperature of the meat in several places
When the roast is almost ready, the skin begins to turn brown and bubble; however, there is no external clue that the meat is cooked, other than its temperature. Use a professional meat thermometer to measure the core temperature in different areas of the pig. Sections of soft bacon and bacon (the fatty tissue and the back) should be served when they reach 63 ° C, while the harder, fibrous portions, such as the shoulder and thigh, should be served when they are at 74 ° C. C to be safe to eat.
- It is necessary to take the temperature several times during cooking; do not serve any part that is still below 63 ° C.
- If a particular area takes a long time to cook, change the arrangement of the embers to increase the heat.
Step 4. Cut and serve the roast
After 10-12 hours, the pork should be crispy, golden brown and with a perfect core temperature, so it's time to eat! Remove the meat from the grill, take out the spit and ask the diners to help themselves. You can also decide to cut the roast into sections, chop it up to make strips of meat or let each guest tear their favorite part by hand. When cooked properly, the pork should be tender enough to separate on its own. Cover it with your favorite sauce, serve it with a couple of tasty side dishes and enjoy your meal!
- When well done, pork should be juicy, but not red or bloody; if it's not ready when you cut it, put it back on the coals for a few more minutes.
- Pair the roast with other typical barbecue dishes, such as grilled vegetables or baked beans; alternatively, choose more Caribbean flavors, such as wild rice, fried plantain or pineapple.
Advice
- If you don't have any problems with space or money, buy a platform with a special skewer. This type of facility is designed to roast whole pigs and other types of meat in an easy way.
- A large enough pig is enough to feed 50 people or more.
- Make the dish tastier with your favorite spices, sauces and toppings, but don't overdo it. The delicious, smoky flavor of slowly roasted meat speaks for itself.
- After fixing the pig on the spit, leave its mouth open, to allow the heat to enter and circulate; in this way, the meat cooks faster.
- Stir some charcoal into the embers of the wood to keep them hotter and longer.
- When perfectly cooked, the meat of the whole pig is tender and delicious, including the legs, snout, ears and skin. Don't waste anything!
Warnings
- Consumption of undercooked pork has been linked to numerous health risks, such as salmonella, E. coli and trichinellosis infections. The core temperature of the meat should reach at least 63 ° C before serving.
- Place fillings, glazes, and other sweet ingredients inside the pork instead of outside; otherwise, the sugars burn before the meat is cooked.
- Watch the fire carefully as you cook to avoid possible fires.
- Always wear heat-resistant gloves when handling meat or charcoal.
- Do not use a skewer or grill that contains galvanized metal, as this material when heated releases toxic zinc vapors that can contaminate the meat.
