Whole pig on charcoal rotisserie

[HawkerXP]

Some PIG!

[DavidNorcross]

Excellent!!

[RonB]

Great thread!

[Greygoose]

Excellent production fer sure !!!!
Congrats,,,,

[bardsleyque]

That was a great ride, thanks for sharing!

[MrSkimo]

Huskee - yes I do believe that the 1 hour per 10 pounds rule of thumb works. Obviously I drug a 75 pound pig out for a total of 14 hours, but it could have been done in about 8 or 8-1/2 hours. There was no problem with slowing it down. The extra time really loosened up the shoulders for perfect pulled pork at a temp of approx 190F. I second the rule of 1 hour per 10 pounds of whole pig. Would probably be spot on in an enclosed pit.

Parts of the skin were super tasty, but the majority of it was just too thick.

[TripleB]

Thanks so much for posting with pics. Doing a whole pig is on my bucket list, but closer to a 20-25 lb.pig, not 75 lbs. Thanks again for posting.

[Andrrr]

Ditto!

[DTro]

Beautiful cook! Thanks for the share.

[SheilaAnn]

How cool!

[rlozinak]

Very nice to read through. Nice cook . Great pics

[CandySueQ]

Thank you! Well documented! Glad to watch.

[Dan Deter]

Awesome series of posts. Looks great!