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I've had "whole hog", but I've never cooked one myself. They sell whole pigs here at Costco, & the local groceries sell whole hog heads. I guess those are cooked like a cow's head for barbacoa. I bet your birthday pig will be a memorable event, lubby! Enjoy!
Being Cuban and having a traditional Lechon for Christmas eve dinner, I have enjoyed quite a few whole pig feasts in my almost fifty years.
Just like Momofthree stated, we would go the the farm and pick out our own, clean it right there and brink it home in the car. We would marinate it for a day and a half with sour orange juice, tons of mashed garlic, oregano, bits of onion and of course salt and pepper.
Then that pig would be placed In Caja china (wooden box with an steel top that the coal go on top) almost all day.
My husband, mom and I never have. My birthday is next Saturday and I am going to my best friend's house to celebrate her birthday and mine (her's was Dec 31st.) Anyway she ordered a whole roasted pig from a BBQ place and it's being delivered. I was told that the meat in the cheeks is the best part. There will be 8 of us and we are all making a side dish to bring. I am making homemade BBQ sauce to go with the meat.
You mean a pig picking? Of course! Lots of fun, and much better than the chopped up BBQ as you can pull off those nice lean strips of pure pork! Yum! You want to make a cider vinegar sauce - that is what is normally used at pig pickings I have been to. But what the hell will you do with all the meat, with just eight people???
Being from Eastern North Carolina I have eaten quite a few whole hogs...it's what we do!
I'm sure the cheeks are good, and that's certainly a foodie portion to ask for.
I head straight for the belly. To me it's the tastiest portion. Next is the meat under the rib bones. After that I take a tong full of meat from the shoulder. I may even slice a bit from the loin to balance all the moist meat I already placed on my plate. I also look for any crispy skin that I can break off and munch on.
Now, most "pig roasts" that I've seen are served with the pig upright...making the meat harder to access. We serve our pigs laying on their back and laying flat...every piece of meat is facing up and right there in front of you.
I do love a pig pickin'. It is an excellent form of fellowship. Where I'm from they are self-service. I notice most "pig roasts" have someone stationed to "slice" and serve you. LoL...that's cute & all, but it takes away from the experience to me.
Have fun...and try as much meat as you can from varying areas on the hog.
You might want to invite more than eight people, or provide your guests with really big "piggy bags"...
Quote:
Originally Posted by ChessieMom
You mean a pig picking? Of course! Lots of fun, and much better than the chopped up BBQ as you can pull off those nice lean strips of pure pork! Yum! You want to make a cider vinegar sauce - that is what is normally used at pig pickings I have been to. But what the hell will you do with all the meat, with just eight people???
We aren't sure what size piggy they are going to be served.
And I do agree with the vinegar sauce, but most Yanks don't know how to use it (and then complain about not liking it).
Pig pickings are wonderful and I have been to many of them. Those long strips of pork doused with a vinegar sauce are heaven on earth. And around here, you can't have a pig picking without cole slaw, hushpuppies, baked beans and boiled potatoes or french fries and corn on the cob. Oh, and don't forget the brunswick stew. I'm getting hungry just thinking about it!
Pig pickings are wonderful and I have been to many of them. Those long strips of pork doused with a vinegar sauce are heaven on earth. And around here, you can't have a pig picking without cole slaw, hushpuppies, baked beans and boiled potatoes or french fries and corn on the cob. Oh, and don't forget the brunswick stew. I'm getting hungry just thinking about it!
Barbecued Boiled Potatoes that is.
They probably don't know what that is...
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