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Pig Roasting In Your Backyard Made Easy!

How to roast a pig from start to finish with the help of Salina's Catering in Tinley Park. We make it easy by prepping the pig in the BBQ box, so all you have to do is add charcoal, flip the pig once, then carve and serve. Cateringbysalinas.com or 708-614-9100

Give us a call if we can help!

 

 

Cooking a pig in a Cuban Coffin by Salina’s Catering in Tinley Park.

 

This is really easy to do. If you can cook food on a grill, you can roast a pig.

We do all the prep and all the clean-up.

 

Here’s a list of what you’re going to need:

Hot Gloves, towels or oven mitts for two people

A cooking thermometer

4 bags of charcoal (Regular Briquettes will do fine)

One lighter fluid

Matches or a lighter

Cutting board(s) and a knife(s)

A table to carve the pig on (we like to cover the table so we can throw the tablecloth out after we're done)

Some foil pans to place the carved meat 

Disposable gloves

A timer (I use my phone)

A party with a few guests

A fire extinguisher or a garden hose turned on might not be a bad idea also.

 

 

Prepping the pig:

This is all done by us at Salina’s

 

 

We cut off the legs (head is optional)

So we lay the pig out and cover it with olive oil and season it completely.

 We then cut it down the spine and open the pig all the way up so it lays completely flat and squeeze it between the 2 wire frames.

 

Then we lay the pig in the Cuban coffin that is already prepped for easy clean- up

 

Please note:


 You will want to check the temperature of the pork butts (where I’m pointing to and the pork shoulders) these two areas are the thickest parts of meat. The thermometer should read 165 degrees before we flip the pig to brown the skin. 


 
So after we deliver

 

Cooking the Pig:

This is your part unless we come out to do it for you.

 

This is going to take about 3.5 hours to cook, so I want you to start 5 hours before you want to serve.

 

Read the directions on the side of the box (They are really easy to follow)

 

The pig is prepped in the box upside down with the rib bones pointing up.

Next there are 4 pieces of metal on the perimeter of the box that support the solid ash tray (the solid galvanized piece of metal with the 2 handles on it) the charcoal tray (the one with all the holes in it) this will rest directly on the ash tray.

Please note:

When adding charcoal and checking the pig you will need to shake the charcoal tray lightly over the ash tray and dump the ash tray so it doesn’t insulate the heat from the pig.

 

So let’s get started

Let’s add the charcoal to the charcoal tray and give it a little lighter fluid and light it up.

Don’t worry- the lighter fluid fumes won’t make it in the box so go ahead and do this right on top of the box like we do.

 

Set your timer for an hour and then we will check the pig for the first time.

 

 



After an hour you going to check the pig and this is what it looks like after an hour. Then you need to add more charcoal according to the directions on the box and go ahead and close the box back up.


Do this every hour until the biggest (thickest) piece of meat is cooked. Just follow the directions along the side of the box; it’s pretty dead on.

 

If the pig isn’t done by the third time leave it in until it is. Please don’t flip the pig until it’s cooked. Check the butts and shoulders with a thermometer. Please make sure that the biggest (thickest) part of the pig is 165 degrees or greater.

Then you want to have someone help you pick to pick up the pig by the rack and flip it 180° now we're going  to score the skin with a knife so the skin get nice and crispy. After we're done scoring the skin put the cover back on top of the box. Finish cooking according to the directions, this takes about  30 to 45 minutes

 

After the skin is crispy take the pig out by the rack with two people and put it up on your carving table and let it rest for a few minutes .This is a great time to show off all your hard work.

Let it cool off for a few minutes as it will be easier to remove the rack and a lot easier to carve.

 

Take the rack off by removing the 4 “S” clips and then remove the top or both pieces of rack.

 




We usually start with the Butts. You can usually break the butts at the joint, cut it if you need to. It’s as easy as pulling up on them and breaking right at the leg joint. Next I usually do the ribs.  I'll lift up on the ribs and if its difficult at all I just take the knife and cut them right out.

 

 

You can cut all of this up as you go or put the bigger pieces aside and go back and cut it afterwards.


From here it's pretty much just keep going cutting or pulling sections of meat until your left with just bones.

 

Please dump the charcoal, ashes, and drippings out of the box(after the charcoal is out) Put the rest of the pieces in or on the box and we will take it from there.

 

Enjoy your party!

 For more information Click Here for more information on the Pig Roaster

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