Standard Convection Oven
On greased cookies sheet, place seasoned (10 to 18 lb) pig on bottom rack of 275 degree oven. Basting outside with oil and seasoning blend every ½ hour, cook for approximately 6 to 8 hours. Shoulder temperature should be above 165 and ham temperature of 175.
Open Pit & Motorized Pit
(All Sizes of Pigs)
After tying legs forward and securing pig to spit, very securely. Head should be placed furthest "away"' from the heat. Trussing the pig needs be very secure to handle the pig as it cooks and the meat becomes tender and pulls away from the bone. Rotate pig continuously until internal temperatures of pig to 165 to 180 degrees. Time of cooking will depend on size of pig and distance away from fire, recommended at least 12 inches away. Basting frequently will assist in crispy skin and a flavorful meat.
Side Barrel & Rotisserie Smoker
(All sizes roaster pigs)
With smaller hogs taking 8 hours and larger ones up to 16, the best part of cooking - spending time with family and friends.
General Cooking Tips
Recommend 1 hour of cooking per 10 lbs of whole pig.
To enhance flavor, injecting pig is essential. There are many marinades and seasonings that are great; use one that will assist with the flavors you want.
Using a fruit wood will assist with flavor. We do not recommend quick lighting or flavored charcoals.
Using a charcoal bed instead of high flames will provide a consistent temperature.
High intense heat can cause blackening of skin and dry pork.
Basting is essential in creating a delicious skin.
Internal temperature should be 170 degrees when tested in shoulder and ham.
To prevent blackening of key features, foil ears, nose and tail when they reach a warm caramel color.
|