Pig Roast Recipe

Prepare brine

In a very large container or clean cooler, bring 2 liters of the water to a simmer and dissolve 2 cups kosher salt and 1 cup brown sugar. Add bay leaves, peppercorns, allspice, smashed garlic and thyme; remove from heat and add remaining water cold to cool the brine to room temperature (total about 12 l). Chill the brine in refrigerator or over ice until fully cold.

Brine the hog

Place the dressed whole hog in the brine cavity-first. If necessary, fold or position the hog so it is fully submerged; weigh it down with a clean plate. Seal the container and refrigerate or keep on ice for 12–18 hours. This seasons through and helps retain moisture.

Rinse and dry

Remove the hog from the brine, discard the brine, and thoroughly rinse the cavity and surface under cold running water. Pat the hog dry with clean towels and let rest uncovered in a refrigerated environment (or in a cool, shaded spot) for 2–4 hours to dry the skin (this promotes better crisping).

Make the dry rub

In a bowl combine 1 cup paprika, 1 cup brown sugar (rub), 3 tbs kosher salt (rub), 2 tbs ground black pepper, 2 tbs garlic powder, 2 tbs onion powder, 1 tsp cayenne and 2 tbs smoked paprika. Whisk to blend.

Oil and rub the hog

Brush the hog all over with about 1 cup olive oil to help the rub adhere. Generously apply the dry rub to the exterior and inside the cavity, massaging it into the skin and crevices. Tie the legs and secure the body on the spit or in the roasting cradle using butcher twine so it rotates or sits evenly.

Prepare the fire

Set up your roast pit, spit or charcoal/wood fire so you can maintain indirect heat around 250–300°F (120–150°C). Bank coals or position wood to one side for indirect heat. Allow coals to burn down to steady embers before placing the hog above the cooking area. Plan for 6–8 hours cook time depending on hog size; replenish fuel as needed.

Mount and start roasting

Mount the hog on the spit or place it breast-side up in the roasting cradle. Start the rotation and position the hog so heat is even. Insert the meat thermometer into the thickest part of the shoulder or ham, avoiding bone. Aim to hold an ambient cooking temperature of 250–300°F (120–150°C).

Make mop sauce

Combine 2 cups apple cider vinegar and 2 cups apple juice in a heatproof container or pot. Keep the mop sauce warm near the pit for basting.

Baste and monitor

Every 30–45 minutes, baste the hog with the warm mop sauce using a mop or brush, focusing on exposed meat areas but avoiding cooling the skin too much. Monitor the fire and add coals or wood as needed to maintain steady temperature. Rotate the hog continuously if using a spit to promote even cooking and crisping.

Finish cooking to temperature

Continue roasting until the internal temperature in the thickest parts (shoulder and ham) reaches 190–200°F (88–93°C) for pullable, well-rendered meat, or 165–175°F (74–79°C) if you prefer shreddable but slightly firmer meat. For a whole hog expect 6–10 hours depending on size and heat consistency.

Rest the hog

When target internal temperature is reached, carefully remove the hog from the spit or cradle. Tent loosely with foil and rest for 30–60 minutes to allow juices to redistribute.

Crisp the skin and glaze

If the skin needs extra crisping, brush the exterior with melted butter (1 cup) and place near hot coals for a few minutes, or increase heat briefly while turning to crisp evenly—watch closely to prevent burning. The butter will help color and finish the skin.

Carve and garnish

Carve the hog by removing shoulders, hams, loins and ribs, then slice or pull the meat as desired. Arrange on platters, garnish with chopped fresh parsley and optional apple slices. Serve hot with desired sides and condiments.

Dispose of coals and grease safely once fully cooled. Refrigerate leftover cooked pork within 2 hours in shallow containers. Use leftover meat within 3–4 days or freeze for longer storage.