Cook the pig for 7 to 8 hours, until an internal thermometer registers 160°F, adding more wood to the fire every 30 to 40 minutes or as needed to maintain a temperature high enough that the air around the pig is 325° to 350°F; you will be able to hold your hand midway up the animal for at least 6 seconds. Throw some more wood on the fire to bump up the heat for the last 30 to 45 minutes of cooking. When the pig reaches 170°F, stop the rotisserie with the skin side of the pig facing the fire and let the pig cook without turning for about 15 minutes; this is one last attempt at getting a crackling crispy skin. (If the skin starts to burn, take the pig off the fire.
While the pig is roasting, cover a table with tank board. When the pig is done, with one person on each side and a third person to pull the pin, lift the pig from the rotisserie, and with the pig still on the frame carefully place it skin side up on the table. Let it rest for 30 minutes to 1 hour, at the end of which time the pig, spit, and frame will all be cool enough to touch. Remove the frame and spit rod.
Carve the pig, first slicing through just the skin down the middle along the backbone. Pull the skin back and open it up to reveal the meat. Wearing thick rubber gloves or using tongs, pull the meat away from the carcass in big chunks and pile the chunks on a platter. You can also serve the pork straight from the pig, skipping the platter and piling it straight onto guests’ plates. Serve the pork with scallion pancakes and BBQ sauce.
You can use my Whole Roasted Pig recipe to cook whatever size pig you want. The cooking times will vary depending on the heat of the fire and weather conditions, such as extreme cold, wind, or rain. This is a rough estimate of what you can count on. When you are planning your timing, build in 30 minutes to 1 hour for the pig to rest before you carve into it. The following yields refer to a dressed pig with the head on.
Weight of Hog |
Feeds |
Cooking Time |
100 pounds |
50 to 70 |
7 hours |
125 pounds |
70 to 90 |
7 to 8 hours |
150 pounds |
90 to 110 |
9 to 10 hours |
