We like to combine great food with a casual outdoor party and hosting a pig roast in the backyard is the perfect combination. Hosting a pig roast can be time and labor intensive, but it is not as difficult as it may seem. There are certain details that can make or break our event. Good planning is strategic for a fun time.
Leading up to the Roast
Deciding on how many people will be attending determines the size pig you need to order. You want to make sure that there is enough to go around. Not having enough pig to go around is a real no-no! It is best to get those invites out several weeks before the actual event. Include your need for a RSVP a week before the pig roast.
Next you will need to locate a butcher or farm that will supply the pig. This order needs to be placed at least a week out from the party date. They will want to know how many pounds of pork we will need and will charge accordingly. A standard formula is 1.5 pounds of pulled pork per guest if that is the only thing on the menu. A bit less if you have side dishes.
Determining how the pig is to be roasted is next. Some use a large grill on wheels that is called a pig cooker and can be rented. Another way the pig can be cooked is on a spit in a ground pit in your yard. Be sure to have enough wood and charcoal on hand for the roasting.
Additional Items to Have on Hand
Tables, chairs, tablecloths, cutlery, cups, and plenty of napkins need to be planned for. There should be a place to sit at a table for each guest. Also you will need a buffet table and a beverage area.
Coolers for ice and beverages are a good idea as well. Plan for plenty of both. A variety of non-alcohol beverages is good to have on hand even if you are providing beer or other libations.
Let’s be sure to decide on our sauces for our pulled pork too. It’s great to offer a variety of options for the dinner.
The Big Day
The day has come to cook the pig. It’s early morning. The pig should arrive chilled. It needs to rise to room temperature. While the pig is warming, it is time to light the fire. The cooking will be done over a bed of coals; the pig should not cook over an open flame. Let’s be sure to have plenty of water on hand to control the fire.
The pig needs to be seasoned. Some people like to use just salt, others like dry rubs. Season the entire inside of the pig. Truss the pig onto the rotisserie rod and it is time to cook.
Plan for a 6-8 hour cooking time. The fire needs to stay around 225-250 degrees. The meat is done when it has reached 145 to 160 degrees on a meat thermometer. Over or under cooked pig is to be avoided. Bon Appétit!
If this seems a bit overwhelming, then contact Foodini’s Catering and let Chef John Deatcher cater that next backyard pig roast.