Expert: BBQ Woman - 7/30/2007

Question
We are rotisserie cooking a 100 lb pig for the first time. I am looking for instructions on caring it.
Thank you

Answer
Lots of people have different ways of carving the pig. Some will take a hacksaw and cut it into three sections placing each section on a large cooking pan so that none of the juice is lost and putting three people to work to remove the pork from the bone setting it on serving platters.
Some people will just put the whole pig on the table skin side up and use a fork to pull the pork away from the bones (it should be close to falling off the bones when done) in big chunks. Don't throw away the skin lots of people like it and use a sharp knife to cut the ribs away which tend to be a delicacy for some people.
I personally like the second method, placing the whole pig on a table that has been covered with aluminum foil for presentation as all the hungry guests come to watch the carving in progress. I usually assign the willing to help with carving on different sections of the pig so it gets done faster as it can be allot of work to single handedly pull the meat off the bones.
Have all your tools ready sharp knives, big forks a hacksaw if you want to cut it into smaller sections or remove the head and your set.
I am sure your pig roast is going to be just fine!!!
Happy Cooking