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Planning your Whole Pig Roast

Posted by Perry Perkins on

Planning your pig roast includes determining hog size, knowing your guest count, where to buy a pig, cooking options, times, and the gear you’ll need. Including, of course, your Caja China roasting box.

After roasting many, many pigs, here’s the information and list I use every time I roast.


Where Do I Find Whole Roasting Pigs?


The two easiest places I’ve found in my area are the Asian grocery store (I use one called Uwajimaya), and a restaurant supply stores like Cash & Carry or Restaurant Depot.

Also, check with your local grocery store’s butcher, as sometimes they have access, or at least leads to ordering whole pigs, as well as lambs, goats, etc.

The restaurant supply is going to be, by far, your best price.

If you can’t find a restaurant supply in a local online search, talk to the owners of a (non-chain) restaurant or coffee shop in your area, they should know.

How much pig do I need?


Whole pigs are usually sold in either live weight (the weight of the entire pig) or, more often, “dressed weight” or the weight of the pig with the internal organs removed.

If live-weight equals 100 lbs., then your dressed weight (72%) should equal around 72lbs. This will provide an eatable yield of 50-52 lbs.

I base my calculations on “dressed weight” because that’s how I always buy my pigs.

Remember, this is a generalization; pigs (like people) can carry widely different ratios of muscle, bone, and fat.

So, now you know how much porktastic meat you’ll end up with, but…how much are people going to eat?

I plan 1/2lb per person, edible yield, for “mixed groups” (men, women, and children), or potlucks with lots of side dishes.

So...52lbs eatable yield / .5 = 104 servings. I know that sounds like a lot, but it's worked out almost exactly to that figure with the last dozen pigs I've roasted. 

This is likely because for every mom who nibbles on a tiny slice of pig, there’s a teen-age boy scoffing down a plate’s worth!

I plan 3/4lb per person, dressed weight, if it’s mostly men, or if I’m just serving pulled pork sandwiches as the meal.

This equates to about 70 servings from a 52lb pig. When in doubt, round up!

You’ll never run out.

Pig Roast Checklist

PREP

Caja China roasting box

Cooking Instructions Worksheet

Large cooler (if you’re not roasting immediately)

Marinade & injector

Veggie or olive oil

Meat saw or small hand saw (in case the pelvic bone or sternum hasn't been cut).

Large container of kosher salt


COOKING

Top grills (if needed)

Digital probe thermometer

Instant read thermometer (back up)

2 pairs of LCC heavy gloves

Lighter fluid

Matches or torch

40-60lbs Charcoal

Charcoal chimney

Coal rake

A-MAZE-N Pellet Smoker

Wide tin foil

Ash scoop

Ash Disposal System (if necessary)


SERVING

Sharp fillet knife or boning knife

Heavy cleaver or hatchet

1/2 inch plywood, about 4 inches larger than the area of the box

Roll of plastic to cover table

Insulated BBQ Gloves

Large cutting board

Serving pans/bowls

Bear Paws

Tongs

BBQ Rub/Finishing spices

Sauces (with ladles or squeeze bottles)


CLEAN-UP

A box of 2-gallon Ziplocs (for leftovers)

Garbage bags

Paper towels

Container for broth

Degreaser

Large pot for boiling water (for cleaning)

Spray bottle of bleach


MISC

Camera and batteries

Camp/folding chair

Prep table

Appetizers for the grill

Sm. Cooler with snacks/water/drinks 

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