So you want to host your own pig roast. Congratulations! There's a little bit of math involved, but not much. First, you must determine the number of people that you plan to serve. Allowing 1.5 pounds of pre-cooked weight per person is a safe place to begin. It will guide you on the size of pig to purchase plus the estimated cooking time. Our state-of-the-art rotisserie will cook a pig at an approximate rate of 1 hour for every 22 to 25 pounds of pork. The rotisserie will burn for about 4 hours on a single 20# LP tank.
A guideline for purchasing your (dressed) pig:
|Weight||Approx. Cooking Time||Recommended Cooking Temp||Small Bun Portion||Large Bun Portion||Approx. Meal Portions|
|40 lbs||6 hours||180 degrees F||70||60||40|
|60 lbs||8 hours||180 degrees F||110||90||60|
|90 lbs||10 hours||180 degrees F||180||150||90|
|120 lbs||12 hours||180 degrees F||250||200||120|
|150 lbs||18 hours||180 degrees F||320||250||150|
Cooking Whole Cuts of Pork: Even though the USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF, a whole pig should be cooked to an internal temperature of 180 ºF. This will result in a product that is both safe and at its best quality—juicy and tender.
Picking Your Pig:
Purchase your pig from a state-inspected establishment. Typically, a 7-day to 3 week notice for a local super market, grocery store or meat packer is necessary. Ask the butcher to have the pig ready (dressed) for roasting when you pick it up.
You will need:
- Meat thermometer (or two) to ensure 180°F internal temperature
- Large metal bucket or container to catch grease from drain tube
- Knife for carving
- A second person to lift pig out of roaster
- Thick rubber gloves for handling pork
- Serving utensils
- One to two 20 lb propane tanks, depending on the size of your pig
- Be sure to wash the pig inside and out, just to be on the safe side, and salt thoroughly.
- Keep the lid closed until 1 1/2 hours remaining in the cooking cycle. Open the hood and check the pig's internal temperature.
- If you intend to baste your pig, it may slightly increase the cooking time due to heat loss while the hood is open.
- As the pig roast nears completion, stop the rotisserie motor and place a meat thermometer in the center of the "ham" of the pig, making sure not to rest the thermometer against any bone. When the thermometer registers 145°F internal temperature, your pig is ready to transfer to lift into carving position.
- Let the pig rest for 20 minutes before carving. Our rotisserie is equipped with a carving station!
Now it’s time to pig out!
* Prices are subject to change with market price. Tax and other fees may apply.
Let's get the party started!