Whole Hog Cooking
Getting Started
Order the hog in advance - at least seven days in advance. Don't wait until the last minute! If it is frozen, you will need about three days for the hog to thaw in a cool place. The carcass should be kept cold at all times.
What size hog? Well, that depends on how many people and who you're feeding - hungry farmers or teens, or older folks and small children. A small animal will have a greater proportion of skin and bone than a larger one, so it will yield fewer servings of meat. Also consider if other food will be served. Allow 1.5-2 lbs dressed weight* per person if you are serving only pork on a bun. If you will have other accompaniments such as salads, potatoes and dessert, allow 1-1.5 lbs per person.
Make sure that you measure the cooking unit and the size of the hog. You need to be certain that the hog will not be too large for the grill.
*Dressed weight - the weight of the hog after it has been slaughtered and prepared for roasting.
The Basics
Temperature - a constant cooking temperature is the key, regardless of whether you use charcoal or propane cooking units. The hog should be roasted at 200-250ºF. You will need to maintain this temperature throughout the entire cooking period - from 6 -10 hours, depending on the size of the hog.
Weather - wind and outside temperature will affect the temperature around the cooker. The hog should always be shielded from the elements, whether by a cover on the cooker or by foil covering the meat.
Time - Cooking time is based on the time it will take to cook the largest part of the carcass - the ham. On a 100 lb. carcass, the ham will weigh about 10-12 lbs. Allowing 30-40 minutes per pound, the hog may take between 6-8 hours to cook.
Thermometers - You will need two different kinds:
Wash the hog thoroughly in cold running water. Dry completely inside and out. Season the cavity with salt, pepper and your favourite seasonings (onion, apple, garlic). Sew the cavity closed with heavy string.
Tie the front legs securely in a forward position near the mouth. Tie the hind legs so the feet nearly touch the forelegs. Prop the mouth open with a block of wood. Lower eyelids and sew closed. Cover tail and ears with foil.
The hog may be placed on a rotisserie, tied on rods or wrapped in chicken wire to make turning easier. If you use a rotisserie and motor, make certain that the motor is powerful enough to turn the substantial weight of the hog. Tying the hog to rods permits it to be suspended over the heat sources and turned periodically. Wrapping the hog in chicken wire will allow it to be placed directly on to the barbecue grill. The hog should be turned every half hour or so to ensure even cooking. Use thick oven mitts for handling the hog as it will be very hot.
Serving
Before removing the hog from the barbecue/cooker, cover a solid table or sheet of plywood with plastic sheeting. Place the cooked hog on the plastic and let rest 20 minutes, loosely tented with foil, before carving. Remove the hams, the forelegs, the ribs, and then the remainder of the carcass for carving. Carving will result in the release of a large amount of juices and fat. Do not carve where grease stains will be a problem. Wrap the bones and carcass remainder in the plastic sheeting for disposal.
Meat should be placed in trays or chafing dishes and covered, not exposed to sunlight or insects. It should be served within two hours of carving. Roast pork is ideal served on buns with a variety of sauces. Package leftovers promptly in smaller usable amounts and refrigerate or freeze. Use refrigerated meat within three to four days and frozen meat within 30 days.
Tips
Getting Started
Order the hog in advance - at least seven days in advance. Don't wait until the last minute! If it is frozen, you will need about three days for the hog to thaw in a cool place. The carcass should be kept cold at all times.
What size hog? Well, that depends on how many people and who you're feeding - hungry farmers or teens, or older folks and small children. A small animal will have a greater proportion of skin and bone than a larger one, so it will yield fewer servings of meat. Also consider if other food will be served. Allow 1.5-2 lbs dressed weight* per person if you are serving only pork on a bun. If you will have other accompaniments such as salads, potatoes and dessert, allow 1-1.5 lbs per person.
Make sure that you measure the cooking unit and the size of the hog. You need to be certain that the hog will not be too large for the grill.
*Dressed weight - the weight of the hog after it has been slaughtered and prepared for roasting.
The Basics
Temperature - a constant cooking temperature is the key, regardless of whether you use charcoal or propane cooking units. The hog should be roasted at 200-250ºF. You will need to maintain this temperature throughout the entire cooking period - from 6 -10 hours, depending on the size of the hog.
Weather - wind and outside temperature will affect the temperature around the cooker. The hog should always be shielded from the elements, whether by a cover on the cooker or by foil covering the meat.
Time - Cooking time is based on the time it will take to cook the largest part of the carcass - the ham. On a 100 lb. carcass, the ham will weigh about 10-12 lbs. Allowing 30-40 minutes per pound, the hog may take between 6-8 hours to cook.
Thermometers - You will need two different kinds:
- An oven thermometer placed inside or a thermometer mounted on the cooking unit.
- A meat thermometer inserted into the thickest part of the ham to gauge doneness of the meat.
Wash the hog thoroughly in cold running water. Dry completely inside and out. Season the cavity with salt, pepper and your favourite seasonings (onion, apple, garlic). Sew the cavity closed with heavy string.
Tie the front legs securely in a forward position near the mouth. Tie the hind legs so the feet nearly touch the forelegs. Prop the mouth open with a block of wood. Lower eyelids and sew closed. Cover tail and ears with foil.
The hog may be placed on a rotisserie, tied on rods or wrapped in chicken wire to make turning easier. If you use a rotisserie and motor, make certain that the motor is powerful enough to turn the substantial weight of the hog. Tying the hog to rods permits it to be suspended over the heat sources and turned periodically. Wrapping the hog in chicken wire will allow it to be placed directly on to the barbecue grill. The hog should be turned every half hour or so to ensure even cooking. Use thick oven mitts for handling the hog as it will be very hot.
Serving
Before removing the hog from the barbecue/cooker, cover a solid table or sheet of plywood with plastic sheeting. Place the cooked hog on the plastic and let rest 20 minutes, loosely tented with foil, before carving. Remove the hams, the forelegs, the ribs, and then the remainder of the carcass for carving. Carving will result in the release of a large amount of juices and fat. Do not carve where grease stains will be a problem. Wrap the bones and carcass remainder in the plastic sheeting for disposal.
Meat should be placed in trays or chafing dishes and covered, not exposed to sunlight or insects. It should be served within two hours of carving. Roast pork is ideal served on buns with a variety of sauces. Package leftovers promptly in smaller usable amounts and refrigerate or freeze. Use refrigerated meat within three to four days and frozen meat within 30 days.
Tips
- Have a water bottle close at hand for flare-ups.
- To prevent ruining oven mitts when handling the meat, cover them with plastic bags.
- As a food safety measure, use heavy rubber gloves when carving and handling the meat.
- Make sure you have help to turn the hog - it's a two person job.
- Be flexible in timing and cooking - variation in the shape of the hog, weather, wind and heat output will affect cooking time. Check the hog often.
- Serve the cooked pork on buns with sauces. Warming the sauces will help to keep the meat warm, too!
- Make notes for next time!
- If you want a whole hog roast and don't want to do it yourself, Manitoba Pork Council has information on caterers who will provide a cooked hog for you. Call us at 237-7447.
Pick Pork! website designed by The Studio of Wendy J. Inc. & database integration by The November Group
© Copyright 2004 All rights reserved.
© Copyright 2004 All rights reserved.
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