We Love Going “Whole Hog”

Cooking a whole hog is something we enjoy doing. Actually entertaining and having an excuse to invite family and friends over, is something we both love!  When we decided to do our own pig roast, my husband researched it extensively.  After many YouTube videos and “how to’s”, he decided with a cinder block style.  This offered the ability to move it and reassemble, as needed.  It is fairly inexpensive. He bought the cinder blocks and the sand was free.  He had an expanded metal grate made locally for about $60.  He has blocks on each end that he can remove to add more charcoal and wood or to let it cool down a bit. He concentrates the heat on each 4 corners.  He has a small fire pit to the side with hot coals ready to use.  The top that covers it was the hardest thing to find.  He luckily came across a large piece of sheet metal, which requires 2 men to lift it off.  So we have about $200 in materials altogether.   The first time is the big expense because that’s just the pit! However, you can always get family and or friends to split the cost.

Next, we had to find a pig to roast!  A few calls and we had a pig secured.  We found a pig farm within about 90 miles, Boe Farms in Moselle, Ms.  We have been more than satisfied with their product and service. Our pit can roast up to a 80-85 lb. dressed pig. However, Todd prefers a 75lb pig.  That seems to be the perfect size to fit our crowd, with plenty of leftovers!

Down in Mississippi, no BBQ is complete without baked beAns (which are a meal all by their self), potato salad and/or slaw.  There most likely will be some deviled eggs, corn salad, and a fruit tray as well. On the dessert table you will find homemade ice cream and possibly some banana pudding.  Our preferred drink is sweet ice tea and ice water.

The crowd gathers around when the digital thermometer reports that ‘it’s time’! For us, that’s a internal temp of greater than 200 degrees, 203 – 205 is perfect! Remembering that the heat is concentrated at the four corners, where the largest most heavily marveled and toughest pieces are located.  The loins have been placed on a double layer of HD tin foil, the  fartherest away from the heat source.  There is very minimal rub applied to the top layer where the meat is exposed.  We cook it skin side down, and never turn it.  We think it’s best to cook it low and slow, about 250 degrees.  Cook time is usually between 9 1/2 -12 hours, depending on weather conditions. When it’s ready, the top is removed, and the pig is wrapped loosely with foil, and left to ‘rest’ for about half an hour.  My loving Man believes that good BBQ depends on the 3 T’s:

  • Temperature
  • Time
  • And Temperature

The Lid comes off only once at the 4-5 hr mark to place wireless digital meat thermometer in shoulder. Otherwise the pit is left disturbed, until coals need to be added.

My husband likes to display the head just to see the reaction of the first timers.  Then pans are filled with the most tender, hand pulled pork you’ve ever eaten.  The table is set, the food is Blessed, and (my favorite part) everyone is happy and eating.  Personally, I like to mingle and check on everyone, and I rarely eat much at gatherings. I usually eat as the day goes by, so I can enjoy and serve everyone! “All my favorites in one place is always such a blessing!!”

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