Going Whole Hog

[pipoman]

My first attempt at whole hog roasting was a big hit at our Fathers Day festivities. This little guy was only 40 pounds dressed. It couldn't have been 2" longer or 1" taller and still fit on my smoker/grill. I did get the ok to order a new (much larger) grill/smoker due to the success of the use of my smaller one. I will be able to roast a 100# hog on the new unit. I smoked 4 large pork shoulders on Friday to be sure we had enough pork. I then cut the skin away on the facing side and dumped the pulled pork in front of the little piggy.

I have found that cooking pork (not including loins) on low temp (250-275 degrees) to a temp of 210 then throughly cooling the meat to 41 degrees then reheating on low heat to 190 produces fall off the bone, moist, delicious pulled pork.



And one with the wait staff. Our Fathers Day theme was Hawaiian Luau.

[grasswire]

1. what fun!

Good for you. Every day's an expression of creativity.

Do you get today off?

[pipoman]

5. No

We are closed on Mondays but I have to order food and plan menus on Mondays, my first day as GM too.

[yellerpup]

2. Yum!

[hippywife]

3. For some reason

I wasn't making out the background in the first pic as chafing dishes. That pig looked huge! LOL

I can't tell you how happy I am for you (and jealous) that you get so much freedom to be so creative in a commercial kitchen. What a dream come true! :hug:

[pipoman]

6. It really is fun

and such a dramatic change from what I was doing.

The chafing dishes contained my bbq sauce, dinner rolls, roast beef, butterfly shrimp, fried chicken, mashed and Marsala mushroom gravy, corn, green beans with red peppers and onions, biscuits and sausage gravy, bacon and 2 kinds of sausage, and an egg casserole. Behind that is a waffle and omlette bar and eggs made to order. Also a dessert bar with homemade pies...apple, cherry, peach, apricot, rhubarb, black berry, peanut butter/chocolate, coconut, lemon, and cheesecake all made by a 72 years young woman who has been baking pies in restaurants for 50 years, they are wonderful works of art. And yes, the pig was small. I would guess no more than 20-25 pounds of meat.

[kestrel91316]

4. We used to have THE BEST pig roasts in vet school.

Whole lamb, whole pig, plenty of chips and salsa and beer and corn and beans..........and that great CO sunshine! Nothing I love more than pulled pork cooked 'til it's falling apart!