HOW TO ROAST A PIG

by Robert Prom

We buy our pigs from a local meat market. They are all stamped USDA approved.	First we cut the hoof portion off and then we cut the hock off. We save the hocks and usually give away, because a person can only eat so many pork hocks!!

Stuffing the pig with sauerkraut	All stuffed with sauerkraut

All stuffed and ready to go. We lay our pigs on a stainless steel roasting pan. The pan has holes in it where the fat drips out into a pan beneath the spit.	Now it's time to light the grill up. We use LP gas. It is alot easier to regulate the temperature than charcoal and doesn't have to be watched so closely.

Roast as follows at 325deg 80lbs. 6 hours 100lbs. 7 hours 120lbs. 8 1/2 hours 140lbs. 10 hours Pig is done when meat thermometer reads 170deg. Test in the shoulder and the hams.	HOT!! HOT!! HOT!!
All our pigs are roasted with the skin on. Look how golden brown they are. Some people just like to break a piece of the skin off and eat it.

And VOILA, we have one good looking piece of pork to eat!! We lay the pig on lettuce and parsley and decorate with fruit.