ChefMillard Posted April 18, 2011 Share Posted April 18, 2011 Had an awesome time on sunday with a pig roast so here are the pictures start to finish!! All comments or questions about the process are welcome! Link to comment Share on other sites More sharing options...
Ericandblueboy Posted April 18, 2011 Share Posted April 18, 2011 What was stuffed in the pig and how could I get some next time? Link to comment Share on other sites More sharing options...
pizza man Posted April 18, 2011 Share Posted April 18, 2011 It's a lovely Porchetta. Looks delicious. Link to comment Share on other sites More sharing options...
ChefMillard Posted April 18, 2011 Author Share Posted April 18, 2011 What was stuffed in the pig and how could I get some next time? Homemade italian sausage, and a Pork loin that I butterflied to make it flat. unsure when the next time will be, but there will definitely be a next time!! Link to comment Share on other sites More sharing options...
agm Posted April 19, 2011 Share Posted April 19, 2011 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. Link to comment Share on other sites More sharing options...
ChefMillard Posted April 19, 2011 Author Share Posted April 19, 2011 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. Link to comment Share on other sites More sharing options...
schulju Posted April 20, 2011 Share Posted April 20, 2011 I would love to do it May 22nd however I'm getting married on may 21st Congratulations!!! Link to comment Share on other sites More sharing options...
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