Bring Out The Best in Your Whole Pig Roast

Whole Pig Roast – The Secret Way To Roast a Whole Pig Efficiently

Posted on January 14, 2011 by admin

 

 

Whole Pig Roast

 

The Key To Cooking a Whole Pig Roast

 

 

Time. It’s all about time. You have to brine [the pig] for 24 hours. I actually didn’t have a container big enough for this guy so I got a huge garbage pail and spent a little time on his head, then a little time on his ass. It looked like a pig in a jacuzzi in my walk-in. After that, it’s maybe another 24 hours of hanging it to dry out so that when you put it in to roast, it gets crispy quicker. And then, it’s all about the Whole Pig Roast. This pig (an 80 pounder) will take about four hours until it’s totally cooked by using La Caja China Roasting box.

How would someone do this at home? The kit that I have now is really inexpensive, less than a barbecue. It’s the La Caja China, which is like a box that people have used for generations to cook Whole Pig Roast. You can buy it online and I can tell that this will really bring out the best when you roast your pig.

How Does One Get A Whole Pig Roast?

Hmm… I’m not sure. I guess if you have a butcher–not a lot of people have butchers anymore–go to your butcher. Or, go to a restaurant that you know that deals with good product. Like, I could definitely hook somebody up with a pig.

Be careful… you might end up with a thousand pig requests next week. So, what do you do with the pig once it’s done cooking? I’m gonna take it out and let it rest a little while, let all the juices come together. Then, I’ll start breaking it down, debone all of it, try to see how many portions I’m gonna get, probably 50 or 60. I’ll separate it into legs, loins and ribs, arms and head, and try to give a bit of each to everyone. It’s gonna be a total mess. There’s gonna be juice everywhere. It’s gonna be fun preparing a Whole Pig Roast.

Why Do You Think The Idea of Cooking a Whole Pig Roast is Fun?

I think people want to return to simple things. If I wasn’t cooking with the La Caja China, I’d be taking the head off, using the legs for sausage, the loins to roast, the saddle to make a roulade or porchetta. It’s the oldest way of cooking, really. But a lot of people have forgotten how to get a whole animal, break it down and actually make something out of it. You know, butchering is one of the prettiest things to watch.

Most of all, you are doing it with La Caja China. This is the fastest and the most efficient way to roast your pig, and on top of that the meat will come out tender and juicier! Unlike other roasting box that takes a very long time before it cooks your pig,La Caja China saves you time because of its fast roasting time, it saves you money because of its inexpensive price and above all it delivers the best results in your Whole Pig Roast

Pig Roasters

Building Pig Roasters to Suit Your Budget

A holiday tradition that all of us love is Pig Roasting. It's a great bonding moment with your family and friends, at the same time being a good way to spend one hot summer noon. However, it is impossible for you to roast a whole pig with your ordinary barbeque grill. The right pig roasters would be perfect tools for roasting a whole pig. But, some people opt to build their own pig roasters; here are 7 easy ways to do it.

1. Find a good location to put your roaster. It should be clear and open, away from bushes that you might accidentally burn.

2. Have a 55-gallon steel drum. Just make sure that if you find a used drum, you'll know what it's former content is. Organic materials like cooking oil is okay, but if the drum used to contain chemicals or other inorganic materials, it's better to stay away from it. If you are unaware of what the drum used to contain, steer clear of it. Better safe than sorry.

3. What you'll do next is spilt the drum horizontally into halves, and prepare hinges to create the lid. One half will serve as the roasting pit, the other as the cover.

4. You'll need to cut holes or vents in either corners of the roasting pit, this will provide air flow. Then, you have to drill another hole at the bottom of the roasting pit, to allow grease and oil from the pig to drain into a container.

5. An iron bar frame is what you'll need next. This is for your roaster to hold the charcoal. Place the frame of iron bar on your roasting pit. It must fit perfectly. If the frame of iron bar is bigger, you'll have to cut it until it fits; if its smaller, you'll have to get a new one.

6. The next thing you'll need is the stand. It should be strong, stable and heat resistant. Most of the homemade roasters are for suckling pigs, which weigh around 20 lbs. Roasting an adult pig, that weighs 100 lbs or more, will require you to have a stronger stand. Weld your stand at the roasting pit, and make sure it is secured properly.

7. The next thing you'll need is the skewer. Find a metal rod and mount it either on the drum, or the stand (if you designed the stand to be a little longer on top to have a place for the skewer). Since the pig will take hours to roast, a hand-crank is not suggested. Just find a small motor that can spin your pig in 1-2 RPM, and that'll take care of things.

And you finally have your own roaster! It's easy to make, and will just cost you a few dollars and a good weekend. Now, you can invite your family and friends to your backyard for a roasting party. Making your own Pig roasters may be fun to make, but oftentimes, home made roasters are not that reliable in terms of quality.


Just remember, if you have the extra money, then avoid all of this hassle and just buy a new one in the market from a reputable company like La Caja China. They produce quality roasters that have been featured on numerous magazines, TV shows and more. Remember, if you finally decide to go for a ready made roaster, choose La Caja China pig roasters!