Rotisserie Cooking – Whole Pig
Step 1- Marinate the pig
- Olive Oil
- Salt
- Pepper
Splash some olive oil over the pig and rub it in. The most important thing is to ensure that you cover everything. Once the outside of the pig has been coated in oil, rub in some salt liberally on both the inside and outside of the pig. The pepper comes next. Don’t use as much as the salt, just a generous sprinkling, and make sure to coat every part of the pig, inside and out.
Step 2 – Attaching the Pig on the Spit Roaster
- Skewer through backend
- Skewer through mouth
The animal will be skewered in the following section. Insert the sharp end of the skewer through the back of the animal and feed it all the way through to the animal’s mouth. You may need to get a screwdriver to pry open the mouth. Once the skewer is all the way through, centre the animal on the rotisserie skewer.
Step 3 – Insert the back brace
Depending on the size of the pig, you can use one or two back braces. Feed the back brace underneath the skewer and pierce the spikes through the animal’s top (make small incisions through the skin to help you pierce it through). The back brace is held in place by the flat plate on the outside of the pig and two wingnuts.
Step 4- Insert the large prongs
- One through hips
- One through cheeks/shoulders
- Tighten with locking bolts
Once the back brace is in place, insert the rotisserie prongs into the animal’s front and back. Slide one rotisserie prong onto the skewer and drive it through the animal’s backside (hips). If you come across bone or don’t have enough strength to push it through, you may need to get a hammer to hammer the prong into the flesh of the pig animal. Once the prong is in place, tighten the locking bolt to secure it. A rep for the front of the pig by inserting the prong through the pig’s cheeks or shoulders.
Step 5 – Secure the legs
- Leg bracket for hind legs
- Wire for front legs
I recommend using a leg bracket to secure the hind legs. Slide the leg bracket onto the skewer and hook the legs over the bracket’s “V.” This holds the legs in place and keeps them from getting too close to the heat. Wrap steel wire around the front legs, through the prongs, and around the animal’s head to ensure they stay in place.
Step 6- Stuff it!
- Stuff with fruit, spices or veg
- Stitch up the stomach cavity
Once the pig is secured on the rotisserie, you may
Wish to stuff the stomach cavity of the pig to add flavour while it cooks. I like the sweet flavour that apples, garlic, and onions impart on the pork, but many people use lemongrass or vegetables instead. The stuffing will begin to break down as the pig cooks, releasing juices and flavours. If you decide to stuff the pig, you’ll need to close the stomach cavity with a needle and thread or stainless steel wire. Begin at one end and work your way through the cavity until it is completely closed.
Step 7- Correct balancing
- Look for the heavy side
- Attach the counterweight to the skewer
- Adjust counterweight until weight is even
The most common cause of spit-roasting blunders is the incorrect balancing of a pig or any meat. Failure to properly balance the meat will not only result in uneven cooking but will also put unnecessary strain on your rotisserie motor, potentially causing it to break.
There will always be a heavier/more dominant side to the animal when cooking whole animals. As the meat turns, the heavier part will want to fall down quickly, putting strain on your motor’s gears. To avoid this, I use a counter-balance weight to ensure that the meat is nice and balanced. To determine where to place the counterbalance weight, first, allow the meat to fall to the heavy side while on the spit (but not connected to the motor or with any charcoal lit). It should remain in place without falling. You may need to adjust the counter-weight position a few times before you get the balance just right.
Check out one of our earlier blog posts for how to balance a whole animal on a spit
Step 8 – Light the charcoal
To light your charcoal, you can do it anyway that works for you but there are 3 ways that I typically light charcoal.
- Using a charcoal starter wand – fastest
- Using a charcoal chimney fire starter – medium
- Using just firelighters – slowest
We have a ‘How To’ section on our website demonstrating how each of these methods works in more detail. Whichever method you choose, you will know your charcoal is ready when the coals are white and there’s no more flame. When your charcoal is lit and white, it’s time to distribute it around the spit. When working with hot charcoal, it’s critical to wear gloves and use a small shovel or coal rake. To ensure even heat, you will need to add cold charcoal alongside the hot charcoal over time.
See our previous blog post on how to light charcoal quickly and easily.
Step 9 – How high?
- Use the 7-second rule
- Don’t put charcoal directly under the meat
Once the pig is securely attached to the skewer and your charcoal is ready, place the skewer on the rotisserie. Unlike with gas, where you can adjust the flame to control the temperature, the main way to control the temperature is by adjusting the height of the meat over the coals. When determining how high to hold the meat as it turns, a good rule of thumb is to put your hand just beneath the meat and hold it there for about 7 seconds before your hand becomes too hot.
When determining how high to hold the meat as it turns, a good rule of thumb is to put your hand just beneath the meat and hold it there for about 7 seconds before your hand becomes too hot.
Step 10 – How long?
- Cook until internal temperature is 75 degrees C
The million-dollar question. There are a number of variables that determine how long a pig will take to cook on a roaster Size. How hot the charcoal is. How windy it is.
How far the pig is from the hot coals. Whether the pig had been warmed to room temperature or had come straight from a cool room. How big the pig is, how much it weighs, and so on. Remember that cooking on a rotisserie takes time. Maintain an eye on the internal temperature of the pit with a cooking thermometer.
When the internal temperature reaches 75 degrees Celsius and the skin is nice and crispy, it’s done. Learn how to tell when your meat is done by watching the video in our learning and support centre.
Want to read more? See our previous blog post for more tips and tricks.