The upshot was that after four or five hours, we had a partially cooked large pig and three hungry people waiting patiently for dinner at 9 p.m. on a holiday eve.

A lot of that pig has been served at my restaurants, McCrady's and Husk, but just as much is the product of roasting with friends. · If you roast a large pig, like 200 pounds dressed, it can take ...

Many pig roasters like to marinate or inject their pigs for additional flavor. You can marinate in a bathtub, though the tub will need a good scrubbing before and after, and plenty of ice during.

Cooking the pig: Let the pig come to room temperature. Heat oven to 450 degrees. Thoroughly baste every inch of the pig, including head, legs and tail with olive oil.

Roasting a whole pig isn’t hard, but it’s not cheap, and takes planning. You need to order the beast (it will cost you anywhere from $99 for a small, conventionally raised,hog, to $300 for a ...

If not using the optional orange juice, arrange the pig in a large roasting pan on all fours, and roast for approximately 3 hours, or until a meat thermometer inserted in the thigh reads 160 degrees.

But the logistics of roasting a whole pig — between 30 and 70 pounds, say, and 3-4 feet long — can be daunting. You can't just walk into Kroger or Rice Epicurean and buy one, for starters ...

Place the pig in a large clay casserole, skin-side down. Chop the herbs, ... Turn the pig over, skin-side up, and roast for another 30 minutes, or until golden and crunchy.

The pig, 60 to 70 pounds (feeds 75) Olive oil; Salt; When you first get the pig, use a hammer and knife to separate the collar bone from the backbone.