Going Whole-Hog: A Step-by-Step Guide to Roasting Your Own Pig This Summer
There are three common ways of roasting a whole pig: on a spit, in a Chinese roasting box (or La Caja China), or in a concrete pit lined with foil and racks. You’ll need to borrow or rent the first two pieces of equipment, while you can make a DIY version of the third by digging a small pit in your backyard and lining the sides with cinderblocks. Fill the bottom with coals on top of the foil, and suspend the pig atop the pit with a large metal roasting rack. You’ll need to flip it once every hour (or half-hour, better yet) and continually stoke the charcoal and add more to the inferno. Make sure you have plenty of charcoal — at least 100 lbs, according to the Applestones, and be ready for a long, long day. Roasting a small (40-70 lb) pig will take about 5-6 hours, while a 150-lb one will take around 10-12 hours, very roughly speaking.
