Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roast whole pig. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Whole pig on a spit with two whole chickens inside! Seriously, it's holiday roasting for dummies, and one of my favorite I've roasted suckling pigs in many different ways—hot oven to low oven, low and slow the whole way. Oftentimes the pig is roasted in a wood-burning oven or outdoors, making it impractical for a lot of us.
Roast whole Pig is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Roast whole Pig is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook roast whole pig using 16 ingredients and 26 steps. Here is how you can achieve that.
The ingredients needed to make Roast whole Pig:
- Get Brine
- Make ready 4 gallon Cold Water
- Take 3 gallon Apple Juice
- Take 6 lb Brown Sugar
- Get 4 1/2 cup Morton's Kosher Salt
- Take 48 clove Garlic
- Prepare 48 Whole Cloves
- Get 18 Whole Bay Leaves
- Take 12 oz Ginger
- Make ready 9 Oranges
- Get 4 tbsp Whole Peppercorn
- Take 1 large Bag of Ice
- Get Pig
- Get 45 lb Dressed Pig
- Make ready 1 La Caja China
- Prepare 44 lb Charcoal
Kalua pig is the Hawaiian variation on a traditional Polynesian method of cooking a whole hog. Pig roasts are a communal tradition in many cultures, a way to bring friends and neighbors together for food and fun. Because of how long it takes to slow-roast a pig the old fashioned way, the occasion. There is no better indicator of a seriously good party than a whole roast pig.
Steps to make Roast whole Pig:
- Two days prior to roasting the pig, make the brine. To start the brine, first dissolve the sugar and salt in a large stock pot with approximately half of the water (~2 gallons) over low heat.
- Stir the pot frequently to prevent forming a lump of salt and sugar on the bottom of the pot.
- While the pot simmers, peel the garlic and crush it. Also thinly slice the ginger. - - Note: Save yourself a lot of time and effort by buying a bag of whole peeled garlic cloves from a Sam's Club or Costco.
- Once the salt and sugar has completely dissolved, turn off the heat.
- While the water is still hot add the garlic, ginger, whole cloves, bay leaves, and peppercorns.
- Allow the mixture to cool to room temperature.
- Using a hammer and a thick spine knife or sharp hatchet, split the backbone of the pig from inside the cavity.
- Place the pig in a large watertight cooler.
- Add the apple juice, the remaining water, ice, and the salt/sugar water mix to the cooler.
- Cut the oranges into quarters. Squeeze the juice of these pieces into the cooler. Throw the orange peel into the cooler with the pig.
- Ensure the pig is completely covered with brine. Check the pig daily to ensure there is still plenty of ice in the cooler and that the pig remains below 38 F.
- After 48 hours of brining, empty the cooler of brine. Remove the pig and thoroughly rinse with cold water. - - Note: Using a garden hose make this much easier.
- Place the pig in the wire rack that comes with La Caja China.
- Ensure the pig is dry as can be and place it in the Caja China belly side up.
- Put the lid on the box. Add approximately 12 pounds of charcoal to the top of the box and light. - - Note: Using match ready charcoal for the initial charcoal load is a great time saver. Making two mounds near the ends of the box makes it easier to light and gets the heat going near the thickest portions of the pig.
- After the charcoal is completely lit, use a metal rake to spread the coals out evenly.
- After 1 hour, add 8 more pounds of charcoal. Repeat this 2 times, once at the 2 hour mark and again at 3 hours of cooking time.
- After 4 hours of cooking, remove the top grate and shake off the ash. Set it on the installed stand. - - CAUTION: The coal pan and the pig are both very hot. Use a friend and thick BBQ gloves to do this.
- Now remove the lid and dump the hot ashes into a metal bucket.
- Put the lid back on and place the coal tray back in place on the lid. Now you can remove both and set them on the installed stand to give yourself access to the pig.
- Flip the pig. Simple pick up one end of the pig and flip end over end.
- Using a sharp knife score the skin with large X's between the grating wire.
- Put the lid with charcoal pan back on and add 8 pounds of fresh charcoal to the hot charcoal.
- After 30 minutes, check the pig. If the skin is crispy, remove from the box. Otherwise, replace the lid and cook for another 10 minutes and check again. Repeat this as many times as is necessary to get the desired crispness. - - Note: If your pig is done, but you are not ready to serve, simply pick up the lid and rotated 45 to 90 degrees and set it back down on the box. You now have a large warming drawer.
- Remove the pig from box. Remove the holding grate. Slice and serve. I like to separate the skin into separate pans and cut the meat into bite size chunks. - - CAUTION: The pig meat will be very hot.
- Serve with Hawaiian rolls, corn tortillas, or lettuce wraps. Add BBQ, hoisin, or tomatillo sauce and enjoy.
For centuries this dish has been the hallmark of the no-holds-barred celebration. It's a time honored indicator of social status and. A whole roast suckling pig is quite special. No other feast food of the holiday season cooks so easily, and presents so majestically. With its mahogany, crisp skin and its sticky-tender meat, people thrill to.
So that’s going to wrap this up for this exceptional food roast whole pig recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
