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Whole Pig Roast, Pic by Pic


ChefMillard
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How big was the pig (pre-stuffed weight) and how long did it take to cook?

A suggestion for "next time": May 22 at Fort Hunt Park? We've done pigs at a few of our past picnics, but never a porchetta.

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How big was the pig (pre-stuffed weight) and how long did it take to cook?

A suggestion for "next time": May 22 at Fort Hunt Park? We've done pigs at a few of our past picnics, but never a porchetta.

pre stuffed bone in weight was 15 pounds, post stuffing it was probably around 22 pounds, ample portions for 20 hungry adults to eat and plenty got sent to go for people who sadly could not make it. I roasted it in my smoker (with plain charcoal because I wasn't so much going for that smoked pig effect) at around 250 to 300 degrees F for approximately 6 hours. I decided it was done when internal temperature was approx 175 degrees. half way through I rotated it and put foil on the half closest to the smoke box.

I would love to do it May 22nd however I'm getting married on may 21st and will be shipping off for Oaxaca for a month to enjoy the land of moles and learn from the source how to make truly great and authentic mexican dishes.

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