Hog roast

    11 hours

    Hog recipes are the latest talk of the town. More and more people are falling in love with the aroma and taste of a hog roast. Though there are many hog recipes, the one mentioned here is simple and will surely be loved by one and loved by all. Hog roasts can be served with a variety of sauces and seasonal vegetables and make for an impressive gathering.

    6 people made this

    Serves: 75 

    • 31kg (70 lb) dressed whole hog
    • 5 to 6 tablespoons garlic salt
    • 4 tablespoons sugar
    • 2 tablespoons brown sugar
    • 6 tablespoons paprika
    • 3 to 4 tablespoons onion salt
    • 6 tablespoons salt
    • 2 tablespoons chilli powder
    • 2 tablespoons ground cumin
    • 2 tablespoons cayenne pepper
    • 1 tablespoon ground coriander
    • 4 to 5 tablespoons ground black pepper
    • olive oil, as needed

    Prep:1hr  ›  Cook:10hr  ›  Ready in:11hr 

    1. Lay the whole hog on a flat table or your kitchen counter top. Cut the rib bones near the spine with the help of a pruning shear. This helps in cooking the pork evenly and also reduces the cooking time. Now with a sharp knife, cut 1 inch deep slits all over the entire hog to help facilitate penetration of the spices and sauces.
    2. Mix together all of the spices. Take about 3/4 of the dry rub and season the belly of the hog thoroughly. Make sure you do not miss out any section of the belly.
    3. Now flip or turn the hog, so that the skin faces up. Now use generous amount of olive oil for coating it. This is responsible for imparting a beautiful colour to the hog roast.
    4. Now light your firebox by using about 4.5kg (10 lb) of charcoal and 2 to 3 wooden sticks. Place the hog inside the box, after the cooker reaches about 250 degrees. To maintain the same heat intensity and proper cooking, you would need to add 4.5kg (10 lb) of charcoal and few wooden sticks after every 2 hours. Let the whole hog roast for about 10 hours.
    5. Remove from heat and serve hot to your guests. To have best results, it is advisable to flip the hog after 5 hours of cooking.
    6. For serving, it is best to debone the hog and chop small pieces. Garnish with your favourite vegetable or add your favourite sauce to enhance the taste. You can also place the whole hog on the centre of the table and serve with a variety of sauces.


    Your guests will be delighted to pull their own pork and season it with their favourite sauce.

    See it on my blog

    See more on urbanhogroast.co.uk

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