To raise funds for the Asselby Jubilee Fund, the village had a Hog Roast at our neighbours’ house, with live music and a bar and piles of home-cooked food.
For the hogroast, we used a 54kg local pig, scored, massaged with oil and lemon juice, seasoned with salt, then roasted slowly on an industrial-scale motorised spit over an open timber fire for 8 hours. Using an infra-red thermometer, I kept the skin at about 100-110C after an initial scorching. After 4 hours, checked internal temp of the flanks, hams and shoulder and adjusted the fires to even out the cooking and get the internal temp to about 73C.
After 6 hours, squeezed a few lemons over the carcase and strewed with a bit more salt and a lot of chopped rosemary and thyme. Every 15 mins after that, added two large handfuls of oak shavings to the fire along with a few sprigs of rosemary.
Finished off for the last half hour by raising the fire and burning dry oak, chopped into sticks and given plenty of air to get a long flame to crisp the crackling. 20 minutes before serving, removed the fire and wrapped the pig in foil to rest.
Getting the skin at a constant temp seemed to work really well, the meat was juicy and the texture excellent.