Pig Roast

[Pete]

Just got back from a nice 4 day vacation to visit family. On Saturday we held a surprise pig roast for my father-in-law's 60th Birthday. It was a smaller pig, at 60 pounds, but this was the first time I had done one. It turned out great!! Started at 7am, got the pig cooking by 8pm and we ate at 3pm. Smoked it with a mix of mesquite and hickory. Cooked all the way through, but nice and juicy. Could have cooked it a little slower and lower as the "hams" and butt were just a little on the tough side, but overall, I think a very valiant effort for my first one. For anyone interested here are some pics from it.

Pics here

[shroomgirl]

Nice grill! Nothing like a cochon de lait.....except maybe a pig pick'n.
What were your sides?

[Pete]

There was corn on the cob, coleslaw (vinegar based), baked beans, some kind of potato casserole, tomato salad, cake, watermelon, potato chips, rolls, hot dogs, chicken breasts, and three kinds of BBQ sauce (1. straight forward spicy sweet red BBQ 2. N. Carolina style vinegar sauce 3. S. Carolina style mustard BBQ). Earlier in the day there were snacks of Spinach Dip with bread, chips and tortilla chips with numerous types of dip, veggies with dip, a cheese and sausage display with my homemade Summer Sausage. And of course lots of beer!!

[phatch]

Looks good. I smoked some ribs and pork shoulder and some sausage I made. My pic was fuzzy and I deleted it...

Phil

[phatch]

What's your mustard sauce recipe. i've been looking for a good one.

phil

[Pete]

I am at work right now so I don't have the recipe. I will post when I get home and give it to you.

[phatch]

Thanks.

Phil

[Pete]

Here is the mustard BBQ recipe I used for the pig roast.

3 cups cider vinegar
2 cups beef broth
2 cups onion, chopped
3/4 cup jalapeno, seeded and minced (more or less depending on the heat you like)
2 cups dijon mustard
1 cup yellow mustard
1 cup honey
1/2 cup molasses
2 teaspoons Cracked black pepper
2 teaspoons kosher salt
1/2 teaspoon cayenne

Combine all ingredients, bring to a boil and simmer for 10-15 minutes
Cool and use immediately or refrigerate

I really like this recipe. Though it has a nice strong mustard-vinegar flavor, it is well balanced by its sweetness.

[shroomgirl]

yummmm....sounds like gooooood eatin'

[Fat Al]

Just taken a look at your pics pete, now starting to dribble into my keyboard (not a pretty sight) that is one tasty looking pig, in fact im off to get a flight to be in time for your next roast!

[Pete]

Thank you!! I'll be sure to let you know when the next one is!