A New Spin On Pork Roasting

Americans have a love affair with pork

Americans have a love affair with pork. From hot dogs to bacon and sausage, the pig is a favourite dish from sun up to sun down from east coast to west coast. Perhaps the most famed way to enjoy pork is to roast it nice and slow, and then tear it apart and smother it in BBQ sauce. Pig roasts have been social events for centuries claiming historical roots tracing to Cuba, Hawaii and the American deep south. Often times these pig roasts are tied to holidays such as Christmas or Memorial Day or at special occasions such as weddings or graduations. Americans, Cubans, and Hawaiians aren't the only folks in love with a pig roast though. You'll also find pig roast traditions in China, the UK and Indonesia.

And let's not forget that pig roasting is more than just taste. It should also be about ceremony. There is something impressive about an entire pig spinning slowly over an open pit. It looks grand and inspires your taste buds to start watering. The visual builds anticipation though, so you'll want to make sure the taste can deliver. Many folks stuff the pig with herbs and spices to create an internal flavour, while others prefer to rub oils and fruit juices over the outside of the hog allowing the flavour to slowly sink in.

No matter how you plan to enjoy your roast pig chances are you'll be looking to cook it in a dramatic fashion. Most cooking methods start the same when the butcher splits the carcass in half and removes internal organs. From there some chefs choose to spread the pig over a typical grill to roast while others spear the remains and allow them to slowly rotate. This method creates an even cooking that maintains internal juices. Either way you go you should plan for a long preparation period. It takes between four to eight hours to cook the pig entirely to the appropriate internal temperatures.

Traditional Hawaiian style cooking puts the pig over lava rocks lined with banana leafs. Pairing this with the traditional pineapple and apple glaze is what leads to that signature sweet flavour often thought of when you see a slow turning pig. It is not the only way though. Cubans use a steel mesh and concrete blocks to create an oven style roaster that can cook in flavour and add a smokey taste.

When the pig has finished cooking it is meant to be fork tender. While some folks prefer to have the pig "carved" by the chef and plated up, it is tradition to have your guests use their fingers to pick the meat off the bone themselves.

Before jumping in and purchasing your first hog spit (the common name for a pig roast machine) you'll want to make sure you understand what you're looking for in the item and what the price points are. While you may be able to purchase a second hand roaster or a smaller roaster for under one thousand dollars, the common rate for a pig roast machine is closer to a grand. Many models will exceed this price point. A large reason for this is that the roaster has to be able to support the weight of the entire pig carcass. The more inexpensive roasters will not be able to properly hold the weight of a standard size carcass. This means your expensive pork is likely to hit the coals before it hits your plate. Do your homework, and make sure your pit will hold at least 50 pounds. It is more common to find a hog weighing in between 80 and 120 pounds once fully cooked and dressed. Make sure your pig roast machine can handle your haul.

by: Mark Glendale

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