Whole Pigs Recipe

Inspect and prepare pig

If not already, have the butcher clean and remove hair and organs; request the pig to be butterflied (spine split) for faster, even cooking, or leave whole for a rotisserie or pit roast. Rinse the cavity and exterior under cold running water and pat dry with paper towels. Truss the pig if necessary to keep limbs secure.

Make brine

In a very large food-safe container or clean 50–60 gallon cooler, combine 8 gallons of cold water with 3 cups kosher salt and 2 cups brown sugar; stir until mostly dissolved. Add 8 bay leaves, 4 tablespoons black peppercorns, 2 tablespoons whole cloves, 2 tablespoons juniper berries (if using), 12 smashed garlic cloves, 6 rosemary sprigs and 6 thyme sprigs. Add 8 lbs of ice to chill the brine to under 40°F (4°C).

Brine the pig

Submerge the pig completely in the brine. If the pig is too large for the container, brine in sections or use a wet rub (skip full brine). Refrigerate or keep the cooler closed and iced for 12–24 hours (12 hours for 40 lb, up to 24 for 60 lb) turning once halfway to ensure even cure.

Remove and dry

After brining, lift the pig from the brine and discard brine. Rinse the pig under cold water to remove excess salt on the surface. Pat the exterior and cavity thoroughly dry with paper towels. Place on racks in a cooler or refrigerator uncovered for 4–12 hours to dry the skin (this helps crisp the skin).

Make the dry rub

In a bowl combine 1 cup smoked paprika, 1 cup coarse ground black pepper, 3 tablespoons garlic powder, 3 tablespoons onion powder, 2 tablespoons ground cumin, 2 tablespoons dried oregano, 1 cup brown sugar, and 1 cup sea salt. Mix until uniform. Reserve 1–2 cups of the rub for cavity seasoning.

Season the pig

Rub the reserved cavity seasoning inside the pig cavity and under the skin where accessible. Generously apply the remaining rub all over the exterior, pressing it into the skin and into any crevices. Let the pig rest at cool room temperature for 30–60 minutes before cooking to take the chill off (no longer than 1 hour).

Prepare basting mixture

Whisk together 2 cups olive oil, 1 cup apple cider vinegar and 1 cup melted unsalted butter (if using) in a large basin. Keep warm near the cook station for repeated basting.

Set up cooking method

Choose one: pit roast, large horizontal rotisserie (spit), or charcoal/wood grill with indirect heat. Build a fire with hardwood lump charcoal and seasoned hardwood (apple, hickory, oak) to maintain a steady 225–275°F (107–135°C) for slow-roasting. If using a pit, arrange coals off to the side for indirect heat. Place a drip pan under where the pig will sit and a rack or spit to hold it securely.

Start roasting

Place the pig on the spit or rack, belly up initially. Roast at steady 225–275°F (107–135°C). Total cooking time typically 6–10 hours depending on size and method — estimate about 20–25 minutes per 10 lb at these temperatures. Monitor fire and temperature closely, replenishing coals/wood as needed to keep consistent heat.

Baste and turn

Every 45–60 minutes, baste the pig liberally with the olive oil/ vinegar/ butter mixture to keep the skin moist and to encourage even browning. Rotate or reposition the pig as required to cook evenly (if on spit, maintain steady rotation; if on rack, flip from belly-up to back-up after 2–3 hours to balance cooking and skin crisping).

Crisp the skin

For the last 30–60 minutes, increase heat slightly to 300–350°F (149–177°C) if your equipment allows, or move the pig closer to the heat source briefly to crisp and blister the skin. Watch carefully to avoid burning; rotate continuously for even color.

Check doneness

Use an instant-read thermometer in the thickest part of the shoulder and ham (inner thigh) and the thickest part of the loin. Target 185–195°F (85–90°C) for pulled, falling-apart shoulder and ham or 155–160°F (68–71°C) if you prefer slicing the loin and ham more medium — because of carryover and residual heat, remove at the lower end of your target and rest. Also check that juices run clear from the deepest cut.

Rest the pig

When the pig reaches target temperature, remove from heat and transfer to a clean table or large cutting surface. Tent loosely with foil and let rest for 30–45 minutes to allow juices to redistribute.

Carve and garnish

Carve using a sharp chef’s knife — remove hams/shoulders and slice or pull meat as desired. Offer sliced loin for leaner portions and shredded shoulder/ham for pulled-style servings. Arrange on platters, sprinkle with chopped parsley, and serve lemon wedges and barbecue sauce on the side. Provide rolls or tortillas so guests can assemble sandwiches or tacos.

Safety and leftovers

Refrigerate leftovers within 2 hours in shallow containers. Use within 3–4 days or freeze portions for up to 3 months. Reheat gently to preserve moisture (steam, slow oven, or simmer in sauce).