Pig Roaster Plans

You can either hire a professional party planner to organize the event and make fancy pig roaster ideas for the party or you can do it yourself. Check out which equipment you'll need to make your roaster plan a great hit.

The following equipments are best suited.

• Towable grill with cooking grate
• Barbecue grill with rotisserie
• Gas and charcoal roaster
• Grill with hog rotisserie
• Charcoal barbecue with rotisserie
• Stainless steel barbecue grill
• Double-sided barbecue grill with two hog rotisseries

• 7 lb Uncooked Boston Butt = 3 lb cooked 4 hours = 6 guests
• 14 lb Uncooked Shoulder = 10 lb cooked 7 hours = 10 guests
• 14 lb Uncooked Ham = 7 lb cooked 7 hours = 15 guests
• 75 lb Dressed Pig = 30 lb cooked chopped pork = 50 guests
• 100 lb Dressed Pig = 40 lb cooked chopped pork = 65 guests
• 125 lb Dressed Pig = 50 lb cooked chopped pork = 85 guests

The next tip will be to add charcoal and igniting it. While the coal gives a good heat, you can ready the pig to roast. Once the coal is ready, all you have to do is place the pig on top, securing it properly and cooking it thoroughly.

Once you have finalized all the other components for the party and purchased all the supplies, let's get to the more delicious part of the event, the pork recipes.

Ingredients:

• One 10-15 lb pig, prepared for roasting
• 8-10 cloves garlic, chopped
• 2 teaspoon dried oregano
• 2 bay leaves, crumbled
• 2 cups orange juice
• 1 lemon or lime, for garnish
• Olive oil, for basting
• Salt and black pepper, for tast

Sprinkle additional seasoning of salt and pepper, along with orange juice and bay leaves. Cover it with aluminum foil and place in the refrigerator for 24 hrs. There are specific roasting instructions that should be followed. For the first couple of hours of cooking, keep the grill at 350º F and allow at least an hour of cooking time for every 10 lbs of pig.

Preheat the roaster box at 375º F and bring the pig out of the pan; preserve the marinade. Before you start cooking, cover its ears with foil and baste the skin with olive oil. Place the meat thermometer in the leg while making sure it doesn't touch the bone.

Keep basting the pig every hour with the remaining marinade, olive oil, and the juices. You will have to remove the foil off the ears as soon as you reach the halfway time. After the pig is roasted, place it on the platter and let it rest for about 15 minutes before carving.

Ingredients:

• 15 lb suckling pig
• 6 oranges, halved
• 3 lemons, halved
• 3 limes, halved
• 3 bay leaves
• 2 tablespoons cumin
• 2 cups onion, julienne
• 1 cup white wine
• ½ cup garlic, chopped
• ½ cup parsley, chopped
• ½ cup olive oil
• ¼ cup thyme, chopped
• Salt and black pepper, for taste

Stuffing

• 2 tablespoons garlic, chopped
• 2 tablespoons olive oil
• 2 cups black beans, cooked
• 2 cups white rice, cooked
• 1 cup onion, chopped
• 1 teaspoon cumin
• ½ cup celery
• ½ lb lean ground pork
• Juice of 2 oranges
• Salt and black pepper, for taste

Get a clean suckling pig (eyes removed) and use a sharp knife to make cuts on the skin. This is because when the pig is being cooked, the skin won't burst. Although we haven't mentioned in the ingredients, but you can stuff the pig's mouth with yam.

Use salt and black pepper to season the pig, place it inside a big garbage bag, and secure into a knot. Keep the bag inside the refrigerator for about 12 hours.

After the time is over, remove the pig from the bag and rinse with water completely. In a bowl, you need to add garlic, cumin, parsley, thyme, salt, black pepper, onions, juice of orange, lemon, lime, wine, and olive oil. Use this mix as marinade and cover the pig in it properly.

Tie the back of the pig properly and again place it inside the refrigerator for another 12 hours. During this time, you'll need to rotate the pig every 3 hours. Now it's time to prepare the stuffing. You need to cook the pork in olive oil, add all the ingredients in (except for beans, rice, and orange juice) and sauté for 3-4 minutes.

Remove the stuffing off the stove and add rice and beans along with orange juice. Bring the pig out, save the marinade, and stuff the cavity with stuffing. Preheat the roaster to 350º F. With a kitchen needle and thread, tie the cavity up along with the front and back legs.

Use aluminum foil to cover the tail and place the pig onto the roaster to cook for about 20 minutes for each pound. Use the marinade to baste the pig each hour. Once the pig has cooked properly, let it sit for about half an hour before you slice it and serve.

Ingredients:

• 4 lb boneless rolled pork loin roast
• 2½ teaspoon chili powder
• 2 tablespoons white vinegar
• ½ teaspoon garlic salt
• 1 cup apple jelly
• 1 cup ketchup
• Salt and pepper, for taste

Rub it all over the roast and place it fat side up on the rack of the grill. Bake the pig uncovered for about 1½ hours. Take a different pan, combine the apple jelly, ketchup, vinegar, and chili powder in it. Boil the ingredients and cook the jelly till it melts.

Once you get a smooth texture, reduce the heat and simmer for couple of minutes. Brush half the marinade over the roast and bake for another 15 minutes. Bring the roast on to a platter and let it sit for 15 minutes. Pour the remaining marinade on top of the roast and cut into slices to serve.

Making mouth-watering pig is easy once you know all the steps and instructions. Make your pig roaster plans unforgettable with the instructions and recipes mentioned here. Have a great party!