Spit-fired Pig

Adapted from a Tony’s Market Recipe

Renting a commercial hog roaster is recommended, but if you have a large grill and a small pig might work if your rotisserie is large enough.  A La Caja China pit will also work well.  Or you can dig a pit and do it Hawaiian style in the ground.  Allow 1 pound of carcass weight meat of pork on the hoof, per person.

The meat seller should have removed all of the hair or bristles from the pig, if not, there are various videos on the Internet to show  you how to do this from scratch.  We use a safety razor and a little hot water to remove anything they missed.  Once fully clean, we lay the hog out on a table and rub the outside of the skin with a liberal amount of French sea salt.  Next, we turn the pig on its back and use a sharp knife to cut several slits, or pockets, in the meat, especially in the thicker areas like hams on the rear legs, but some prefer not to do this cutting.

Then we make some French-Cuban blend of Mojo spices.  Using a mortar and pestle, grind every ten cloves of peeled garlic with 1/2 t. French sea salt, six black peppercorns, and some herbs de Provence. Mash them all together into a paste. Scoop the paste out into a separate bowl. Continue this process until four heads of garlic is mashed.  Stir in a little orange juice and let sit at room temperature for 30 minutes or longer. Use immediately to season the inside of the pig.

Be sure to secure the hog tightly to the spit and wrap tightly in chicken wire. (As the hog cooks it will shrink and become very tender, so you do not want it to flop around or fall into the fire!) Start with 15 to 20 pounds of charcoal. Build a fire and when the coals are ready, spread them evenly on the grid. Put the spitted hog onto the rotisserie and start it turning. Close lid and open it only when adding charcoal.  A 70 pound pig will require about 50 pounds of charcoal; a 150 pound pig about 80 pounds.

Cooking time will vary with temperature and conditions. Try to maintain a temperature of 300°- 350° in the grill. The following is a guide: 70 to 90 pounds – 8 hours; 90 to 120 pounds – 10 hours; 120 to 150 pounds – 12 hours. Do not try to rush cooking, the outside will only burn. (If it does burn the skin, do not remove the skin until serving time.) Test temperatures early with a reliable meat thermometer in the hams and the shoulders. Take several temperatures avoiding the bone or fat. Cook to 160-170 degrees internal. If the pig is done early, it can be held with very extremely low coals for 2-3 hours and it will continue to tenderize.

Remove the pig, spit and all to a carving surface. Remove it from the spit and peel off the skin. Several pairs of clean cotton work gloves or rubberized gloves will make the job of peeling easier.

Use a sharp knife while carving. Serve with your favorite BBQ, mustard, or other sauces.