#21  
Old 02-05-2013, 07:52 AM
banhxeo76's Avatar
Apprentice
 
Join Date: Sep 2011
Location: New Orleans
Posts: 188
Default Re: Roasting a suckling pig

I roasted a whole pig last year for my son's birthday. I had to remove the pig's head and legs in order for the pig to fit my aluminum tray. I have regularly also roast only pork belly for a smaller party but the method of cooking remains the same. Here is the keys thing to get consistent blisters all over the pork.

-After you roast your pork at a low temp (300 to 325 F) and your internal temperature read at 170 to 180 F on the thickest section of the pork (which is the shoulder area). Remove it from the WFO and let it rest.

- While it being rest, I poked hundreds of holes with a point knife into the skin of the pork so that the juice would oozed out of the skin. Use a paper towel to wipe off the juice. Don't worry about losing just much juice because there is plenty of fat in the skin. After you do this, you would pour some kosher salt all over the skin so that can continue to absorb the moisture from the skin. Let it sit for an hour and half at room temp. There is no need to score on the skin unless you like the look of it. Scoring only release the moisture in the cut section and it will not give a nice overall cracklin.
- While your pork is being rest, should fire up your WFO again. Since the WFO was already hot, it will heat up fast. Closed the door and let the heat saturated for 30 minutes. When the air temp hits about 575 to 600 F., it is time to load that pork back in.
- Before you load your pig back in the oven, brush of the kosher salt off the pig. Again, I would start poking the all over the skin again and wipe any juice that may ooze out of the skin. You want to skin to be dry so the high heat triggers the skin to cracklin.
- finally, load that pig inside of the hot WFO, and close the door. After 10 minutes, it should be done. I have more photos in the threads & description below.

Happy Cracklin!

http://www.fornobravo.com/forum/12/r...w-17609-3.html (Roasting and Grill with WFO in the Big Easy, New Orleans!)

http://www.fornobravo.com/forum/8/40...-17202-11.html (40" WFO in the New Orleans)
Attached Thumbnails
Roasting a suckling pig-img_0787.jpg   Roasting a suckling pig-img_0790.jpg   Roasting a suckling pig-img_1767.jpg  
__________________
Who Dat?

Tu Dat


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

If you feel lost with building your WFO, just pray to St. Stephen who is the patron saint of bricklayers.

Last edited by banhxeo76; 02-05-2013 at 07:55 AM.
Reply With Quote
Reply

Tags
roasting, suckling pig

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Suckling Pig keen cook Roasting and Grilling 4 06-23-2011 03:07 PM
WFO roasting utensils ddonald Forum Guidelines 2 04-04-2011 07:18 PM
Roasting a whole suckling pig scottz Roasting and Grilling 10 08-23-2010 07:28 AM
Whole suckling pig annesteph Roasting and Grilling 9 09-03-2009 05:18 AM
Roasting Tips Yahoo-Archive Roasting and Grilling 0 03-21-2005 04:20 AM


All times are GMT -7. The time now is 07:38 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC