How To Cook A Whole Pig In The Oven - How To Cook. Cut your loose wire into two pieces long enough to wrap the legs and tie them together. For a whole hog you'll need a large cooking pit, either made commercially or improvised with cinder blocks.
How to Cook a Whole Pig in the Oven
Stay 12″ away from your heat source when cooking your whole pig. A sheet of expanded metal or metal grate about 36 by 54 inches— do not use galvanized metal. Tie the front legs together, and the back legs together. When picking a pig, make sure you communicate to your butcher that you want a whole pig for a pig roast. Rest for twenty minutes or so before carving. Next, you’ll cut about 8 feet of chicken wire — enough to wrap all the way around the pig with a foot or two of overlap (you can prep this in advance). Cinch the legs as tight as possible to the spit. You will also need to tell them how big of a pig you want, and when you want to pick it up. Next run a wire around the spit and down to the front legs. Place pig in tinfoil, loosely turning the foil on sides, place in heavy bottom roasting tray and place in top of oven for 45 minutes a kilo until rich golden color and crisp skin.
Next, you’ll cut about 8 feet of chicken wire — enough to wrap all the way around the pig with a foot or two of overlap (you can prep this in advance). Tie the front legs together, and the back legs together. Cinch the legs as tight as possible to the spit. Remove the suckling pig from the oven and take it out of the roasting tin onto a serving platter. First grind up a heap of garlic, pepper and salt with some olive oil. Raise the temperature to 500°f and cook until the skin thoroughly crisps over; The pig will shrink as it cooks and create slack in this loop. Set the pig on the grill rack, ribs down, set on the grill no closer than 12 inches from the fire. It releases fumes that will make you sick. If either the ears or tail begin to burn during the cooking process, cover these sensitive portions with foil and continue. Brush the piglet with a mixture of lard and olive oil and return to the oven for a further 90 minutes.
