Barbecuing a whole pig is a popular way to celebrate holidays in many countries, such as at a luau. To prepare, clear a safe area, cover it with foil, and border it with stones or bricks. Light the charcoal and wait for it to heat up before placing the pork on the grill. Cook for 6-7 hours, turning and adding barbecue sauce as desired. When using a skewer or spit, tie the legs together and place coals under the shoulders and legs for even cooking.
Cooking pork is a popular way to celebrate holidays, or other important events, in many countries. Luaus are the best known of these celebrations. During a luau, pigs are grilled whole, using a skewer. There are other ways to cook pork, but due to their size, barbecuing is done more often.
Locate an area free of flammable material such as leaves, dried brush, hanging trees, and combustible material. The area must be at least 6′ by 6′ (1.832m) wide to accommodate the size of the cooking pig. Sweep the area clean of rocks, pine cones, and other debris.
Cover the swept area with multiple layers of heavy-duty aluminum foil. This will make cleanup much easier, as the cooking pork will drip juices. Border the aluminum foil with stones or bricks, stacked at least 18 inches high. This will be used to hold the charcoal when barbecuing.
Cooking pork takes a lot of heat and time. Place a large, unopened bag of charcoal in the barbecue. Cover the charcoal bag with lighter fluid and stand back. Light a match and throw it on the coal. After the coals are hot, smooth them towards the edge of the bricks with a chimney poker. Wait at least 20 minutes for coals to heat fully.
When the coals are hot, set a grate on the barbecue grate. Place the pork, rib side down, on the rack. Sprinkle the whole pork with salt and let it cook. Cooking pork takes a long time, so you might want to bring a chair and a friend. Keep an eye on the fire, because if the flames get too high you’ll need to spray them with a water bottle or hose.
Turn cooking pork after 3 hours or when ribs become loose. If desired, add barbecue sauce at this time. Cover the top of the pork with foil to keep it from overcooking and becoming tough. This will also keep the flies off the pork as it finishes cooking. Let it barbecue for another 3-4 hours.
If using a skewer to cook pork, you will need to lay the pork on its side to insert the horizontal bar through its back end. Guide the bar until it comes out of the mouth. The inside cavity of the pig is lined with foil and filled with stuffing if desired. The cavity is then sewn shut with butcher’s string.
When cooking pork on a spit, you need to tie the legs together. This prevents them from dangling in the fire and getting burned. The coals should be placed under the pig’s shoulders and legs, as they are the thickest area of the pig and require the most heat to cook thoroughly. A 130lb (58.96kg) pig usually takes 6 hours to cook.
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