Turned out great. However, you don't have to be some sort of leftwing nutjob to buy locally. You might be familiar with the spit method, or the burying method. The internal temperature of the meat is the only way to know for sure that the pig is done. Fluctuating heat will add to your cooking time. If you have a large hog with loads of vegetables, you could be looking at the better part of two days. References This will ratchet up the flavor and keep the skin crisp and juicy. For best results, dig a shallow ditch and fill or ring it with gravel or flat stones of a uniform size, allowing space in the center for the wood you'll be burning to produce the coals. Thanks from a Alabama boy learning to roast a pig from a guy in Alaska :), 11 years ago Cooking an average size pig of 75-100 pounds (34-45kg) will take the better part of twelve hours. This will yield approximately 1 pound of succulent, juicy meat per person. Even if your butcher doesn't offer suckling pigs, make sure to ask for a small pig if you don't have much time to cook, or if you aren't feeding very many people. In this case, 100% of readers who voted found the article helpful, earning it our reader-approved status. A small technical difference but worthy of mention. It also helps if you keep a deputy or two around until the end to help clean up.Finally, I typically hold my roast in fairly rural campsites. Cooking Time . Find an out of the way place where you can fashion a bed of coals that will serve as the roasting pit. wikiHow marks an article as reader-approved once it receives enough positive feedback. I would like to know where one could get a whole pig? on Introduction, I used your instructions today to cook a 45lb pig. However you want to cook your pig, make sure you plan to spend around 12 hours cooking– it's a labor of love! A Cajun Microwave is a wooden box with a metal tray on top. Open flame won't cook your pig quite as well as other methods. I have used my roaster in the winter, with snow on the ground, and it worked great. Build up the heat throughout the day and watch the temperature carefully. per person, even though most people probably won't eat that much. Because the box holds heat well, and the cooking heat is radiant rather than direct, it's perfect for Low and Slow Southern BBQ. A suckling pig is much smaller than a traditional pig. Read on for another quiz question. Preparation: Split open the whole dressed pig and butterfly (split the backbone to allow the pig … The pig should cook about the same on an offset as on a Meadow Creek style pig roaster. It should also have access to water, and restrooms of some sort. I agree with you on the sauce thing. Try again... Before cooking your pig, clean the carcass by hosing it down to remove bacteria and dirt, then sprinkle it with salt. That was a great instructable and now you have me planning on building one. The meat should be juicy when fully cooked, but not bloody or red. You don't have time to find plates or search for ice. As long as you have a smoker big enough to accommodate the size of your pig, smoking it whole shouldn't be enormously difficult. Next, insert the spit through the rear opening of the pig and bring it out through the mouth before tying the pig's legs to the spit with twine. The internal temperature of meat should be at least 145°F (63°C) before it is served. 9 years ago A flat, open space will work best. Once it has been cooked through, the entire pig will be tender and scrumptious, including the feet, snout. The meat should be juicy, but it shouldn't be red or bloody. After it's been attached to the spit, leave the pig's mouth open to allow heat to enter and circulate inside. This instructable will cover the use of the Cajun Microwave for cooking your pig, including preparation, cooking, and some notes on hosting a pig roast.What is a Cajun Microwave? Roast the pig for between 4-6 hours on each side. The pig should start to lay flat. If the bottom tray has a drain, make sure the drain is downhill, otherwise, you will have a couple of gallons of pig grease to deal with later.