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Whole Hog Roast
Debone and chop all servable meat. Your favorite sauce may be added at this time or placed on the side where guests can help themselves. The chopped meat may be placed back in the hollow, crispy pork skin and served buffet style or out of a chafing dish. In North Carolina, bits of the crispy skin is often chopped up and added to the meat to provide extra flavor. Place the whole hog in the middle of a serving table and have a true pig pick’en. Let your guests’ delight in pulling their own pork off the centerpiece.
- To prepare, lay the whole hog on its back on a flat table. With a small pair of handheld pruning shears, cut each rib bone as close to the spine as possible. This allows the hog to be spread out and lay flat (butterfly). When a hog is “butterflied” like this, it reduces the cooking time, enables each piece of meat to be cooked evenly, and makes seasoning the meat easier and uniform. With a sharp knife, score the top of each ham and shoulder with a cut about 1 inch deep to allow better heat penetration.
- Season the belly of the hog with 2 cups of the dry rub (mixed from all the seasonings in ingredients). Work the rub into all crevices and make sure that all exposed meat is seasoned thoroughly.
- Flip the hog over so that the skin is facing up. Coat the skin with olive oil. This helps generate a beautiful mahogany skin color during the cooking process.