Ever wondered how to roast a whole pig at home? Well so did many of our readers who wrote in after Porktoberfest, looking for a recipe and instructions. If you can get your hands on a pig, it's not actually that difficult...
We asked Ryan Fibiger of Saugatuck Craft Butchery, if he could give CTbites some pointers on a do-it-yourself pig roast using the popular Caja China roasting box. Here's what he said...
The instruction online and on the La Caja China website (http://www.lacajachina.com/whole-pig-worksheet_a/330.htm) are pretty good. I would use these as a starting point and amend with the following:
- A 40-50# pig will take ~4hrs, 50-60# ~5hrs, 60-70# ~7hrs, 70-80# ~8hrs, 80-100# (max) ~10hrs
- Craft always brines the pig and inject the larger muscles two days prior to cooking. We use the following ingredients in proportions that differ depending on the pit master: (salt, black peppercorn, garlic, oregano, cumin, chili powder, oranges and juice, limes and juice, lots of ice. Salt is key here, it should be slightly saltier than the ocean to taste)