How to Roast a Pig on a Rotisserie
- 1). Have a butcher prepare a pig for roasting. You can ask the butcher to leave the head on or take it off. The butcher will scale and dehair the pig but will leave the skin on. You can estimate the size of pig you'll need by allowing 1 pound of carcass for each person (on average). In other words, if you're inviting 20 people, ask your butcher to prepare a 20-pound pig for you. It's also important to consider your grill size when deciding upon the size of the pig. You may need to buy a special hog rotisserie spit on which to roast your pig.
- 2). Clean the cavity of the pig---the pig should not be roasted with its organs left inside. You can choose to roast the pig empty or stuff it with your favorite food. Poultry, vegetables and fruits are examples of stuffing you can use. Butter with your favorite seasoning can also enhance the flavor of the meat. Use heatproof twine or wire to hold the pig cavity shut and truss the legs tightly against the body.
- 3). Puncture the skin of the pig in many places with a knife. A pig roasted without holes to allow the grease to escape will blister and explode.
- 4). Prepare a roast rub. Olive oil and your favorite seasonings make a nice pig rub. Baste the pig with a coat of your rub.
- 5). Insert the spit (rotisserie metal rod) horizontally through the pig under the spine. It should enter from one end of the body cavity (between the thighs) and exit from the other (the mouth). Secure all the prongs on the spit. Use heavy-duty twine or wire to truss the pig in several loops around the spit. Make sure the pig is well secured and balanced on the spit.
- 6). Prepare your grill or fire pit. Set up your rotisserie spit on your grill or fire pit according to the manufacturer's instructions. If using a gas grill, place a dripping pan underneath the pig to prevent flareups. Make sure the pig is secured with no loose ends and that the temperature is between 250 degrees and 350 degrees Fahrenheit.
- 7). Continue cooking the pig, basting it every 20 minutes until the inside temperature of the pig reaches 160 degrees. Once done, remove the spit from the heat and allow the pig to rest for 20 to 30 minutes. Remove trussing twine and wire and carve carefully.
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