quote:Originally posted by jorgerunfrombulls:
I'm a little late on this post, but I finally got around to it.
Last Saturday I roasted a fresh 100lb local, grass-fed, free-range Hereford pork.
The occasion was my old man's birthday. Every year for the past 5 years we've gone ahead and roasted a pig, and had a big ole' party. This year's was one of the biggest (100+ people came by).
The pig spent 24 hours in a brine made up of 6 gallons apple cider, 144oz. of Amber Bock, 1 gallon of water (plus residual melt off from 2 bags of ice), 4 cans of salt, 10 oranges sliced in half, 10 lemons sliced in half, 10 garlic heads sliced in half, a whole lot of thyme, a whole lot of rosemary, 6oz. brown sugar, 24oz molasses, 24oz. honey, and 12oz of black peppercorns.
Then the old boy was rinsed off, and went into La Caja China, where he spent the next 3 hours roasting (well, 4 hours. time got away from me), before we flipped him over and charred the skin for about 45 minutes.
We had a great time. People began arriving around 4pm, and the party went on strong until close to 3am. We drank through about 3 cases of wine, 5 handles of liquor, and over 60 beers. There was no food left in the morning, save a few slices of cake and a serving a black beans.
It was a great night. I learned how to play the guitar, and sang like an angel at around 1am. Sadly, by the morning, I had lost both skills.
A wonderful evening... I can't wait for the next one!
Here's a Photo Album of the pig. Warning: photos of a dead pig.
Boy, is my mouth watering now. Sounds like a fantastic evening.