How To Cook A Whole Pig In The Oven - How To Cook. The following table should be used as a guideline. Brining the pig first adds flavor and helps keep it moist.
How to Cook a Whole Pig in the Oven
Clean the lemon grass and smash it a bit to release the gorgeous lemony aroma. A sheet of expanded metal or metal grate about 36 by 54 inches— do not use galvanized metal. One must be flexible in the timing and cooking process, checking the hog often is essential. Drain, with the help of a ladle or large spoon, the excess of oil from the cooking juices and fine. Put embers to the side with the soaked wood chips over embers, and loosely cover the pig with foil. Keep the grill lid closed. Repeat this process in a different place so you have at least two places tied around the spine and the spit. Once the pig is in the oven, seal the insulated door, and close the cast iron door as well as the damper. Next, you’ll cut about 8 feet of chicken wire — enough to wrap all the way around the pig with a foot or two of overlap (you can prep this in advance). Place pig in tinfoil, loosely turning the foil on sides, place in heavy bottom roasting tray and place in top of oven for 45 minutes a kilo until rich golden color and crisp skin.
The following table should be used as a guideline. Set the pig on the grill rack, ribs down, set on the grill no closer than 12 inches from the fire. Cooking time will vary with the size of your pig. Do the same with the back legs. You will also need to tell them how big of a pig you want, and when you want to pick it up. Stay 12″ away from your heat source when cooking your whole pig. You may need to retighten a time or two as it cooks. Cover and cook the pig at 225 f for 6 to 8 hours, depending on weight. First grind up a heap of garlic, pepper and salt with some olive oil. If either the ears or tail begin to burn during the cooking process, cover these sensitive portions with foil and continue. Put embers to the side with the soaked wood chips over embers, and loosely cover the pig with foil.
