If possible, place the roaster in an area where it is somewhat protected from the wind. Also away from anything flammable.
Remove the cooking grate from the roaster and place the pig on it.
Optional-inject the butts and hams Butchers Pork Injection as per label instructions.
Rub the skin of the pig with vegetable oil.
Wrap tinfoil on the feet, snout and ears.
Remove the roaster drip pan.
Fill pig roaster with 1 lb. of charcoal per lb. of pig spread evenly across the length of the roaster.
Light each end of the laid out coals (do not light everything).
If you have a few pieces of wood (6”x6”) put them just in front of the lit coals.
Replace the drip pan and close the lid.
Fully open the top and side vents.
Allow approximately 45-60 mins. for the roaster temp. to reach 300 to 325.
Ideally when the roaster reaches 325 place the pig and cooking grate on the roaster.
Your temperature is going to drop because of putting on the cold pig.
Don’t worry. Once the pig starts to warm up your temp. will come back up.
Maintain about 300 degrees on the gauge.
Maintaining temp. will be accomplished by either slightly closing the vents to lower temps and opening to raise temps.
Once adjusted it should stay at 300.
2 hrs. into the cook take steel or wooden rod about 4’ long and push it through one of the bottom vents on each side of the roaster 2 times. This helps to knock down some of the ash on the coals. Do this periodically.
When the meat temp. reaches at least 185+ (higher like 190+ is OK) by using an instant read thermometer ( not dial ones-they can be off 25 degrees or more) your ready to remove the pig. Test the temp. both in the hams and butts. If the temps vary bring the lowest temp up to 185+ and don’t worry about the high temp.
You need at least two people to remove the pig.
Place a table close to the roaster. On it have the board you plan on placing the pig. If you a pizza piel, slide it carefully under the trunk of the pig to loosen it from the grate. Check that the feet are not stuck.
Carefully lifting the head and the butt and also trying to support the trunk move the pig onto the board.
You can also leave the pig on the grate for serving and not have the hassle of handling it.
Double wrap the pig with heavy duty tinfoil.
Cover the pig with a blanket.
Allow to rest at least 1 hr.
The pig will stay hot for at least 3 hrs. and warm for several.
Garnish with greens and cut up fruit of varying colors.
Rule of thumb
1 hr. for every 10 lbs. of pig.
Allow “wiggle room” of 2 hrs. in case the cook is taking longer and also to give the meat time to rest.
Plan 1lb. of charcoal for every LB. of pig. Again on larger pigs (over 80 lbs. you will use less than 1 lb per lb of pig).
