Roasting a Pig on a Meadow Creek PR Series Charcoal Roaster
Congratulations on your Meadow Creek PR Series pig roaster! These pits are legendary for their long, even burn, making them perfect for whole pig roasts. Plus the indirect heat, high fuel capacity, and extremely stable temperature let you cook a huge range of other foods as well.
In this article, you'll learn the step-by-step process to get the most out of your PR Series pit. May all your pulled pork be juicy and tender!
The Prep
- 1Position your pig roaster away from anything flammable, and out of the wind if possible.
- 2Remove the cooking grate from the roaster and put the pig on the grate. Optional: Inject the butts and hams with Butcher BBQ Pork Injection according to the label instructions.
- 3Rub the skin of the pig with vegetable oil. Wrap the feet, snout, and ears with foil to prevent drying out and burning.
- 4Remove the roaster drip pan. Fill the pig roaster with 1 pound of charcoal per pound of pig.
- 5Spread the charcoal evenly from one end of the pig roaster to the other. Then light the charcoal bed at each end only. (DO NOT light all the charcoal at once, or you'll overheat your smoker and burn up your fuel before your pig is cooked.)
- 6If you're using smoking wood, place some pieces on the unlit charcoal a few inches ahead of the lit coals.
- 7Replace the drip pan and close the lid of your pig roaster. Open the top and side vents all the way. Let the roaster heat up to 300–325 degrees F (About 45–60 minutes).
The Cook
- 1When the roaster reaches around 325 degrees, place the cooking grate and the pig on the roaster. The roaster temperature will drop when the cold pig goes in, but don't panic. The roaster temperature will come back up as the pig warms up.
- 2Aim to stabilize the temperature at about 300 degrees by the built-in temperature gauge. To lower the temperature, slightly close the vents. To raise it, slightly open them. Once you get the vents adjusted for about 300 degrees, the temperature should stay there with very little intervention from you.
- 3About 2 hours into the cook, take a steel or wooden rod about 4 feet long and push it through one of the bottom vents on each side of the roaster twice. This helps knock down some of the ash on the coals. Keep doing this about every 2 hours throughout the cook.
- 4Check the internal meat temperature periodically with an instant-read thermometer. You're aiming for an internal temp of 185 to 190 degrees or above everywhere. (It doesn't matter if some of the meat goes well above 190 degrees. Just make sure everything reaches at least 185. And DON'T use dial thermometers for this. They can be off by 25 degrees or more.) When you think your pig is done, check both the hams and butts and make sure everything is 185 or above. If it is, your pig is ready to come off the smoker.
Serving Prep
- 1You'll need at least two people to remove the pig. First, place a table near the roaster with a flat food-safe board on top.
- 2If you have a pizza peel, slide it carefully between the pig and the grate to release any parts that are stuck. Lift the pig, supporting the head, butt, and trunk as evenly as possible, and move it onto the board. (To make moving the pig easier, you can also just leave the pig on the grate for serving.)
- 3Double-wrap the pig with heavy-duty foil, then cover it with a blanket. Let it rest for at least an hour. A whole pig will stay hot for at least 3 hours and warm for several more.
- 4Just before serving, garnish your roast pig. Use greens, colorful cut fruit, and anything else you think looks cool.
- 5Welcome your guests and bask in the oohs and aahs.
